This salad makes enough to easily serve four as a starter or 2 as a main dish and you can always add more lettuce to your liking. The extra salad dressing will keep in the refrigerator for 1-2 weeks.
Course Salad
Cuisine Italian
Keyword panzanella
Servings 4
Calories 572kcal
Ingredients
3-4slicesbacon
3cupssourdough bread cubes
2peaches, thinly sliced
Fresh lettuce leaves such as red leaf, butter lettuce or arugula
8ouncesfresh burrata cheese
Basil leaves for garnish
For the Vinaigrette
½cupextra-virgin olive oil
¼cupgolden balsamic vinegar
1tablespoonhoney
1teaspoonDijon or seeded mustard
2clovesgarlic, pressed
½teaspooncrushed red-pepper flakes
¼teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Instructions
Fry the bacon in a large skillet over medium high heat, transfer to a paper towel lined plate to drain and cool, then crumble into pieces. Add the sourdough cubes to the same pan used to cook the bacon and toast the cubes on all sides until golden. Transfer to a plate or bowl to cool and sprinkle with flaky sea salt.
To assemble the salad, place the torn lettuce, bread, peach slices and burrata on a serving plate or bowl. Sprinkle with the bacon pieces and basil leaves and drizzle with the vinaigrette. Season with more kosher salt and pepper if you'd like.
To Make the Vinaigrette
Add all of the ingredients to a jar fitted with a lid and shake well until emulsified. There will be extra dressing that can be stored in the refrigerator for 1-2 weeks.