Yields4 Servings
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Panzanella Salad with Crispy Bacon

Ingredients

 150 g D'Orsogna 100% Natural Shortcut Bacon, sliced
 300 g Tomatoes, sliced
 250 g Sourdough bread
 1 Red onion, sliced
 ½ Cucumber, cubed
 10 Basil leaves
 2 tbsp Italian white vinegar
 4 tbsp Italian extra virgin olive oil
 Sea salt and pepper to taste

Method

1

Slice tomatoes and place in a large bowl. Season with sea salt, cover and set inside the fridge for approximately 15 minutes.

2

Thinly slice red onion, add to another bowl with cold water and soak for approximately 15 minutes. Drain soaked onion slices then add to your sliced tomatoes.

3

Cut sourdough bread into chunks approximately 2.5 minutes in size, add to a large bowl and toss with 1 tablespoon of extra virgin olive oil. Add bread cubes to a baking tray and bake until crispy in a preheated oven at 180 degrees.

4

Slice D'Orsogna 100% Natural Shortcut Bacon and cook over medium heat until crispy. Drain on a paper towel and set aside.

5

Remove tomatoes and onion from the fridge then add cucumber and bread chunks to the bowl. Add basil leaves, extra virgin olive oil, white vinegar, sea salt, pepper and mix to combine. Lastly, add crispy D'Orsogna 100% Natural Shortcut Bacon on top and serve.

Ingredients

 150 g D'Orsogna 100% Natural Shortcut Bacon, sliced
 300 g Tomatoes, sliced
 250 g Sourdough bread
 1 Red onion, sliced
 ½ Cucumber, cubed
 10 Basil leaves
 2 tbsp Italian white vinegar
 4 tbsp Italian extra virgin olive oil
 Sea salt and pepper to taste

Directions

1

Slice tomatoes and place in a large bowl. Season with sea salt, cover and set inside the fridge for approximately 15 minutes.

2

Thinly slice red onion, add to another bowl with cold water and soak for approximately 15 minutes. Drain soaked onion slices then add to your sliced tomatoes.

3

Cut sourdough bread into chunks approximately 2.5 minutes in size, add to a large bowl and toss with 1 tablespoon of extra virgin olive oil. Add bread cubes to a baking tray and bake until crispy in a preheated oven at 180 degrees.

4

Slice D'Orsogna 100% Natural Shortcut Bacon and cook over medium heat until crispy. Drain on a paper towel and set aside.

5

Remove tomatoes and onion from the fridge then add cucumber and bread chunks to the bowl. Add basil leaves, extra virgin olive oil, white vinegar, sea salt, pepper and mix to combine. Lastly, add crispy D'Orsogna 100% Natural Shortcut Bacon on top and serve.

Panzanella Salad with Crispy Bacon