4 cups sourdough cut into 1 inch cubes
4 Tablespoons olive oil (divided) plus more for garnish
4 pieces Godshall’s Beef Bacon
1 large heirloom tomato, cut in wedges (or 2 medium vine ripened tomatoes)
½ small red onion thinly sliced
1 head butter lettuce, roughly torn
1 each burrata
1 Tablespoon red wine vinegar
To taste salt and pepper
- Heat oven to 350℉
- Line 2 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 olive oil and vinegar, 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 salads, garnish with some ground pepper and a light olive oil drizzle.