Preheat oven to 400F degrees. Cut or tear the bread into 1-inch cubes.
Tear or cut the bread into bite sized pieces. Transfer to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss until bread is evenly coated and spread out in a single layer. Bake until croutons are crisp and golden brown, about 15 minutes. Remove and use on the salad as needed.
While the bread is toasting, wash and dry the little gems lettuce and wash and cut the strawberries.
To make the vinaigrette, combine minced shallots, honey and vinegar in a bowl. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Lightly toss the bread cubes, the lettuce and the strawberies with some of the vinaigrette, keeping each seperate (optional).
In a large bowl, plater or tray, arrange the little gems, strawberries, croutons and burrata cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil.