Ingredients
- 4 strips Godshall’s Beef Bacon
- 4 cups sourdough bread,cut into 1″ cubes
- 4 tablespoons olive oil (divided), +more for garnish
- 1 large Heirloom tomato, cut to wedges (or 2 medium vine ripened tomatoes)
- ½ small red onion, thinly sliced
- 1 head butter lettuce, roughly torn
- 1 Burrata
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Heat oven to 350°F.
- Line two sheet pans with parchment, add Godshall’s Beef Bacon to one and bread cubes to the other. Drizzle bread cubes with 2 tablespoons of olive oil. Bake both trays for 10 minutes. After 10 minutes, rotate trays and take bread out if it is toasted to your liking. Cook for another 5-7 minutes, or until bacon is crispy and bread is golden brown and toasted fully.
- Remove bacon from oven and cool before chopping into 1-inch pieces.
- In a large bowl, combine toasted bread cubes, tomato, lettuce, onion, and bacon pieces, toss together with remaining 2 tablespoons of olive oil and the vinegar, and season to taste with salt and pepper.
- Divide the salad evenly between plates, cut the burrata in half or quarters accordingly, and place on top of the salads; garnish with some ground pepper and a light olive oil drizzle.
