Strawberry Burrata Salad with Torn Croutons

A large white plate with Strawberry Burrata Salad with Hand Torn Croutons on a wooden table.

Soak up every ounce of Strawberry Season with this salad. This is the perfect salad to hunt for ingredients at your local farmer’s market! Fresh lettuce, summer-fresh strawberries, snap peas, and freshly-baked bread. 



Hand Torn Croutons 

  • 1/2 Loaf of sourdough bread
  • 1/4 cup extra virgin olive oil 
  • salt to taste – use more than you think I use about 2 teaspoons.   


  • Arugula 
  • Quartered Strawberries 
  • Snap Peas 
  • Burrata Cheese 


  • 1/2 cup extra virgin olive oil 
  • 1/4 cup red wine vinegar 
  • salt to taste





  1. Croutons: Preheat your oven to 375. Line a baking sheet with parchment paper. Turn on some music and start tearing up that loaf of bread! You want a variety of sizes when it comes to tearing. The small crumbs will add a crunchy texture and the bigger ones will be a little softer with a nice crunchy outside. Toss in olive oil, sprinkle with salt… and then add a pinch more for good luck. Bake for 5-8 minutes. Keep an eye on them, they can be golden one minute and burnt the next! 
  2. Assemble: I like to strategically set this beautiful salad up. Strawberries are scattered over the bed of arugula. I open up the snap peas to show off their beautiful peas and snap a few in half for various sizes. Burrata cheese is placed in the center and sprinkled with croutons. 
  3. Dressing: In a jar simply shake up your olive oil, red wine vinegar, and salt. Add dressing a few minutes before enjoying to let the strawberries soak up the vinegar. This will make their flavor pop! 


  • I enjoy adding micro greens to this for another boost of nutrition. 
  • Sourdough bread is best for this specific recipe
  • Maldon Sea Salt is my absolute favorite salt for seasoning croutons. You get a nice pop of flavor!

Keywords: Strawberry Burrata Salad, summer salad, strawberry salad, burrata salad