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).
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.
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).
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.
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.
