This BLT Panzanella dish combines the smoky crunch of bacon, the fresh pop of tomatoes, and the tender bite of lettuce with heavenly fried bread bites that soak up all the savoury goodness!
BLT Panzanella Recipe
BLT Panzanella pairs the beloved elements of a traditional BLT with the rustic charm of an Italian bread salad. Crispy bacon pieces mingle with ripe tomatoes and crisp lettuce, while chunks of toasted bread absorb the vibrant dressing. This refreshing take on comfort food is perfect for those seeking a satisfying, yet effortless dish to brighten up any meal.
INGREDIENTS
- 2 pints cherry tomatoes, halved
- 1 shallot, thinly sliced (see notes)
- 5–6 slices bacon
- 4 thick slices ciabatta bread, cut into cubes
- 2 avocados, cut into chunks
- 3–4 cups arugula
- 1/2 cup fresh basil leaves, cut into thin strips
- olive oil, balsamic, salt, and pepper to taste
INSTRUCTIONS
- Toss the cherry tomatoes and shallot with a drizzle of olive oil and balsamic so it can hang out while you fry the bacon.
- Fry the bacon until crispy. Set aside on a paper-towel-lined plate. Leave the grease in the pan.
- Add bread to the pan with the bacon grease. Toss the bread over medium heat until golden brown and crispy (uhh, yum). Set aside on a paper-towel-lined plate.
- Crumble your bacon.
- Toss the bacon, bread, avocado, arugula, and basil together gently. Season with more olive oil, balsamic, salt, or pepper as needed.
Serving Suggestions
- Grilled Corn on the Cob
- Creamy Cucumber Salad
- Gazpacho
- Lemon Pepper Chicken
Tips and Tricks
- Choose a rustic bread with a dense structure, like sourdough or ciabatta, as it holds up well when fried.
- Cook the bacon to your desired level of crispness, knowing that it will add a crunchy texture contrast to the salad.
- If you have leftover fried bread, it can be refried or toasted for snacks or future salads.
Leave a Reply