Beef Bacon Panzanella Salad

Beef Bacon Panzanella Salad


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


  1. Heat oven to 350℉
  2. 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.
  3. Remove bacon from oven and cool before chopping into 1-inch pieces.
  4. 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.
  5. 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.