1-Preheat the oven to 350 degrees Fahrenheit and cut 6 cups of French bread into ½ to 1-inch cubes. Drizzle the cubes with ¼ cup olive oil, then sprinkle with ½ teaspoon garlic powder and ½ teaspoon sea salt in two stages for even coverage.

2-Spread the seasoned bread cubes on a baking sheet and bake for 8-10 minutes, stirring once halfway through, until they’re toasted but still a bit soft. Let them cool completely before adding to the salad for the best texture. This guide can help if you’re new to croutons.

3-While the croutons bake, whisk together ¼ cup olive oil, ¼ cup balsamic vinegar, 1 tablespoon mustard, 1 teaspoon honey or maple syrup, and a pinch of salt and pepper until fully combined; keep it at room temperature and don’t chill it.

4-Place 5 ounces of spring mix greens in a shallow serving bowl as the base. Arrange 1 pint of cherry tomatoes and 8 ounces of burrata cheese on top, slicing the burrata into pieces for easy serving.

5-Add the cooled croutons, ½ cup sliced green onions, ½ cup sliced fresh basil, and 1 diced avocado to the bowl, spreading them out evenly.

6-Season each portion of cheese with sea salt and fresh black pepper, then drizzle the prepared dressing over the salad or serve it on the side for customizable flavors. Always serve immediately to enjoy the fresh contrast of textures.

7-For adaptations, replace burrata with a plant-based alternative if needed to fit dietary preferences, ensuring the salad stays delicious and inclusive.