BLT Panzanella
This bread salad combines crispy bacon, juicy tomatoes, fresh lettuce, and crusty bread in a tangy vinaigrette.
Ingredients
- 4 cups cubed crusty bread
- 4 slices bacon, diced
- 2 cups cherry tomatoes, halved or quartered
- 1 head romaine lettuce, chopped
- ¼ cup red onion, thinly sliced
- ¼ cup chopped fresh basil
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Spread the cubed bread on a baking sheet and bake for 5-7 minutes, or until golden brown and toasted.
- While the bread is toasting, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.
- In a large bowl, combine the toasted bread, cooked bacon, cherry tomatoes, chopped romaine lettuce, red onion, and basil.
- In a small bowl, whisk together the vinaigrette ingredients until well combined.
- Pour the vinaigrette over the salad and toss gently to coat.
- Serve immediately or chill for a bit to let the flavors meld.
Notes
- You can use any type of crusty bread for this salad, such as ciabatta, sourdough, or baguette.
- Feel free to add other vegetables to the salad, such as cucumbers, bell peppers, or avocado.
- You can make the vinaigrette ahead of time and store it in the refrigerator.
- If you want to make this salad ahead of time, wait to add the bread until just before serving to keep it crispy.