Toss the bread with the olive oil and salt and spread on a baking sheet.
Bake for 5-8 minutes, until bread is lightly browned and toasty.
Remove and let cool.
Combine all of the salad ingredients in a large bowl and toss well. Add the cooled bread and toss.
To make the pesto, put the basil, garlic, lemon, and nuts in a food processor. Pulse and then slowly stream in the oil. Taste, season with salt and pepper and transfer to a bowl. Add more oil if desired.
Divide the salad between plates or bowls and add a generous scoop of pesto before serving.
Notes
You can make this salad ahead if you’d like, but it is best served at room temperature.
If you can’t find burrata, fresh mozzarella will do just fine.
This is my favorite mandolin slicer. And I’ve tried a lot of them.