TOMATO BURRATA SALAD w/ HOMEMADE CROUTONS😍

Y’all know my obsession with burrata at this point, but apparently it’s not social acceptable to take a ball of burrata straight to the face, so let’s add in some juicy heirloom tomatoes, good quality olive oil, and homemade breadcrumbs for the best no recipe needed salad you’ll want as a side all summer long!

Serves 3-4 as a side.

Ingredients:

For the Tomato Burrata Salad:

• 4 large heirloom tomatoes

• 1 ball burrata

• 3-4 tbsps good quality olive oil, divided

• 5-6 leaves fresh basil

• Flakey sea salt

• Balsamic reduction for drizzling on top (or balsamic vinegar if you can’t find it)

For the Homemade Croutons:

• 3 slices french or sourdough bread, cut into cubes

• 1-2 tbsps olive oil

• 1 tbsp melted butter

• ½ tsp garlic powder

• ½ tsp dried basil

• ¼ tsp smoked paprika

• Salt and pepper to taste

Directions:

For the Tomato Burrata Salad w/ Homemade Croutons:

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

• Add olive oil, melted butter, garlic powder, smoked paprika, basil, and salt and pepper to the bottom of a bowl and toss in your cubed bread. It should be well coated but not soggy. If some cubes are still a bit dry, add in a bit more olive oil.

• Spread out on the baking sheet and bake at 375, flipping once, until golden brown. Depending on the thickness of your cubes, this can take anywhere between 14-17 minutes. Remove from the oven and let cool completely. They will crisp up as they cool.

• While the croutons cool, cut your heirloom tomatoes into bite sized wedges and add to a bowl. Drizzle on 2-3 tbsps of good quality olive oil and a good pinch of salt and toss.

• Cut open the burrata and lay on top of the tomatoes and add the fresh basil. Drizzle a little olive oil over the burrata and top with a pinch of salt. 

• Drizzle balsamic reduction all over the salad and top with the homemade croutons. Serve immediately and enjoy!