BLT Panzanella is a fresh twist on two classics—combining the crispy, savory elements of a BLT sandwich with the rustic charm of an Italian bread salad. This dish is packed with juicy tomatoes, crispy bacon, crunchy toasted bread, and a tangy vinaigrette, making it perfect for a light lunch, picnic, or side dish at any summer gathering.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
crusty bread (such as ciabatta or sourdough)baconcherry or grape tomatoesarugula or romaine lettucered onionmayonnaiseDijon mustardred wine vinegarolive oilsalt and pepper
directions
Preheat your oven to 375°F (190°C) and cut the bread into 1-inch cubes.
Spread the bread cubes on a baking sheet and toast in the oven for 10-15 minutes, until golden and crisp.
While the bread toasts, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
Slice the cherry tomatoes in half and thinly slice the red onion.
In a small bowl, whisk together mayonnaise, Dijon mustard, red wine vinegar, olive oil, salt, and pepper to make the dressing.
In a large mixing bowl, combine the toasted bread cubes, chopped bacon, tomatoes, red onion, and greens.
Drizzle the dressing over the salad and toss gently until evenly coated.
Let the salad sit for about 10 minutes before serving to allow the flavors to meld and the bread to soak up the dressing.
Servings and timing
This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 15 minutesAssembly time: 10 minutesTotal time: 40 minutes
Variations
Add diced avocado for a creamy texture.
Use spinach or mixed baby greens instead of arugula for a milder flavor.
Substitute turkey bacon for a lighter version.
Add hard-boiled eggs for a protein boost.
Top with blue cheese or feta crumbles for extra richness.
storage/reheating
BLT Panzanella is best enjoyed fresh, as the bread can become overly soggy with time.
If needed, store leftovers in an airtight container in the refrigerator for up to 1 day.
To refresh, add a handful of new toasted bread cubes and a drizzle of fresh dressing before serving.
FAQs
Can I make this salad ahead of time?
You can prepare the components in advance, but wait to toss with dressing and bread until just before serving.
What kind of bread works best?
Use sturdy, crusty bread like ciabatta or sourdough so it holds up to the dressing without becoming mushy.
Is this salad served warm or cold?
It’s typically served at room temperature, but it’s also delicious slightly chilled.
Can I use store-bought croutons?
Yes, but homemade toasted bread cubes give the salad better texture and flavor.
Can I make it vegetarian?
Absolutely—just skip the bacon or use a plant-based alternative.
Conclusion
BLT Panzanella is a flavorful and satisfying dish that brings together the beloved flavors of a classic BLT with the rustic goodness of a bread salad. Fresh, hearty, and easy to make, it’s a must-try recipe for summer or anytime you crave something crisp, savory, and delicious.
Print
BLT Panzanella
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed
- Cuisine: American
- Diet: Low Lactose
Description
A fresh twist on the classic BLT sandwich, this BLT Panzanella combines crispy bacon, juicy tomatoes, crunchy croutons, and romaine lettuce with a tangy vinaigrette for a satisfying salad meal.
Ingredients
- 4 cups crusty bread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 8 slices bacon, cooked and crumbled
- 2 cups cherry tomatoes, halved
- 2 cups romaine lettuce, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon olive oil and spread on a baking sheet.
- Toast in the oven for 10-15 minutes, until golden and crisp. Set aside to cool.
- In a small bowl, whisk together red wine vinegar, Dijon mustard, and extra virgin olive oil. Season with salt and pepper.
- In a large bowl, combine toasted bread, bacon, cherry tomatoes, romaine lettuce, red onion, and basil.
- Drizzle the dressing over the salad and toss well to combine.
- Let the salad sit for 10 minutes to allow the bread to soak up the flavors before serving.
Notes
- Use day-old bread for best texture and absorption.
- For a vegetarian version, omit the bacon or substitute with smoky tempeh.
- Customize with avocado, cucumber, or hard-boiled eggs for variation.