Tomato Burrata Salad with Croutons, Basil, and Cucumber

This tomato burrata salad with cucumber and croutons is fresh, creamy, and surprisingly filling. It’s inspired by the Italian panzanella salad. I love serving it for a quick lunch at home. You could also meal prep this the day before by keeping the croutons and burrata separate and only adding them just before serving.

Ingredients to Assemble

You’ll need the following to make this salad:

For 4 salads:

• Tomatoes – 1 1/2 lb (680 grams) sweet baby tomatoes
• Cucumber – 1 large English cucumber
• Burrata – 2 burrata balls (8-9 oz each)
• Bread – 5 oz (140 grams) for croutons, about half a large baguette
• Olive Oil – 6 tbsp extra-virgin olive oil for the salad dressing + 1 tbsp for the homemade croutons
• Shallot – 2 tbsp minced shallot (from about half a shallot)
• Lemon – 2 tbsp lemon juice + lemon zest from half a lemon
• Salt – a pinch of kosher salt or flaky sea salt, to taste
• Black Pepper – a pinch of freshly ground black pepper, to taste
• Fresh Basil – 3 tbsp finely sliced fresh basil, about 12-15 medium basil leaves

For just one salad: 6oz or 170 grams tomatoes, 1/4 English cucumber, 4 oz burrata, 1.25 oz bread to make croutons, 1.5 tbsp olive oil, 1/2 tbsp lemon juice, about 3-4 medium basil leaves, 1/2 tbsp minced shallot, and a pinch of salt and pepper.

Step 1. Make the croutons. Cut the bread into cubes. Season with salt and pepper and drizzle olive oil on them. You can air fry them at 400°F (200°C) for about 6-7 minutes until golden, shaking the air fryer basket a couple of times. Or bake them at 425°F (220°C) until golden (about 8-10 minutes).

Step 2. Make the dressing. Whisk the olive oil, lemon juice, half the lemon zest, a pinch of salt, and a pinch of ground black pepper until emulsified. Add the finely minced shallot.

Step 3. Prepare the remaining ingredients and toss with the dressing. Cut the baby tomatoes in half, dice the cucumbers, and finely slice the basil. Toss with the salad dressing.

Note: If using an English cucumber (with thin skin that’s not bitter), you don’t have to peel it, unless you prefer to. I like to use English cucumbers and half-peel them for this salad. If using cucumbers with a rough skin, you should peel them. You can also remove the seeds from the cucumber (optional).

Step 4. Add the croutons. Once the croutons have cooled, add them to the salad (just before serving). Toss gently so the croutons absorb the salad juices (and flavor) without losing their crunch.

Step 5. Serve. Serve immediately with half a burrata on top. Optionally, drizzle some more olive oil, sprinkle some flaky sea salt and lemon zest, and garnish with a basil leaf.

This is a quick and filling salad to make for a family of four. If you make it and love it, let me know in a review. Also, I’d love to know the occasion in the comments below.

Printable Recipe Card

Don’t forget to save this simple salad recipe to one of your ‘lunch ideas’ or ‘salads’ boards.