Preheat the oven to 350°F (177°C).

Cut the bread into ½-inch cubes or tear it into rustic bite-sized pieces.

Drizzle with olive oil and toss to coat evenly.

In a small bowl, combine sea salt and garlic powder.

Sprinkle half of the seasoning mixture over the bread and toss.

Add the remaining seasoning and toss again until evenly coated.

Spread the bread in a single layer on a lightly greased baking sheet.

Bake for 8–10 minutes, stirring once halfway through, until lightly toasted. Bake a few minutes longer if you prefer extra-crispy croutons.

Remove from the oven and allow to cool completely.

Add balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper to a small bowl.

Whisk until smooth and well combined.

Set aside at room temperature until ready to serve.

Place the spring mix into a large serving bowl or platter.

Arrange the baby tomatoes and burrata cheese on top.

Add the avocado, fresh basil, green onions, and cooled croutons.

Season the burrata with a little sea salt and freshly ground black pepper.

Drizzle with the balsamic vinaigrette or serve it on the side.

Serve immediately and enjoy this delicious Burrata Salad Recipe while fresh.