Preheat the oven to 350°F (177°C).

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

Drizzle with olive oil and toss until evenly coated.

Mix the sea salt and garlic powder together.

Sprinkle half over the bread and toss.

Add the remaining seasoning and mix again.

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

Bake for 8–10 minutes, stirring halfway through, until lightly golden and crisp. Bake a few minutes longer if you prefer extra crunchy croutons.

Allow the croutons to cool completely.

Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl.

Set aside at room temperature until ready to serve.

Arrange the spring mix in a large serving bowl or platter.

Add the baby tomatoes evenly over the greens.

Place the burrata cheese in the center or distribute into portions.

Scatter diced avocado, sliced green onions, fresh basil, and homemade croutons over the salad.

Sprinkle each burrata with a little sea salt and freshly ground black pepper.

Drizzle with balsamic vinaigrette or serve it alongside.

Serve immediately for the freshest flavor.