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  • Writer's pictureLexi Mestas

Strawberry & Burrata Panzanella Salad


- 1 large tomato, cut into wedges

- 1 tbsp kosher salt

- 1/2 baguette, cubed

- 5 tbsp extra virgin olive oil

- 1 dozen strawberries, hulled & quartered

- 3 green onions, chopped - greens only

- 1/4 cup fennel, thinly sliced - fronds reserved for garnish

- 4 oz burrata, sliced

- 3 strips thick-cut bacon - 2 tbsp bacon fat reserved

- salt and pepper to taste



1. Preheat oven to 350 F.

2. Toss tomato wedges in 1 tbsp kosher salt. Set aside.

3. Toss cubed baguette in 2 tbsp olive oil. Spread evenly on baking sheet lined with parchment. Bake for 15 - 20 minutes or until golden brown.

4. Prepare a large pan over medium heat & cut bacon into 1 inch chunks. Cook in pan until dark and crispy. Remove from grease and drain on paper towel. Reserve bacon grease.

5. Whisk together 3 tbsp olive oil, 2 tbsp reserved bacon grease, and lime juice - season as needed. Set aside.

6. In a large mixing bowl, toss 2/3 of dressing with toasted baguette. Add strawberries, green onion, bacon, and fennel. Gently toss to mix.

7. To assemble the salad, place on a large serving platter and spoon burrata on top with fennel fronds. Serve immediately.

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