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

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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.