For the Croutons:
12 oz crusty bread

1/2 cup olive oil

3 teaspoons Italian seasoning, homemade or store-bought

2 garlic cloves, minced or pressed through a garlic press

1/4 cup grated parmesan cheese

3/4 teaspoon fine sea salt

1/2 teaspoon black pepper

For the salad:

1 lb ripe heirloom tomatoes, sliced or cut into cubes

1 lb grape tomatoes, sliced

1 cup mixed spinach and arugula

1 ball of Burrata cheese

Salt and pepper, to taste

For the dressing:

1/2 cup good quality extra virgin olive oil

1/4 cup white wine vinegar

1 tsp dijon mustard

1 clove garlic, minced

1/2 cup fresh basil, chopped

salt and pepper to taste