BLT Panzanella

Why You’ll Love This Recipe

BLT Panzanella is a fresh and hearty salad that transforms the classic bacon, lettuce, and tomato sandwich into a vibrant dish filled with crunchy toasted bread, juicy tomatoes, crispy bacon, and a zesty vinaigrette. It’s a perfect way to use up day-old bread and celebrate summer produce in a creative, satisfying way.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

day-old crusty bread (such as ciabatta or sourdough)cherrry or grape tomatoesbaconarugula or romaine lettucered onionsolive oilred wine vinegarDijon mustardgarlicsaltblack pepperfresh basil (optional)

directions

Preheat your oven to 375°F (190°C). Tear the bread into bite-sized pieces, toss with a bit of olive oil, and toast on a baking sheet for 10-15 minutes, until golden and crispy.

Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and chop into bite-sized pieces.

Halve the cherry tomatoes and thinly slice the red onion.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.

In a large bowl, combine the toasted bread, chopped bacon, tomatoes, onions, and lettuce.

Drizzle the vinaigrette over the salad and toss well to combine.

Let the salad sit for about 10 minutes to allow the flavors to meld and the bread to soak up the dressing slightly.

Top with fresh basil before serving, if desired.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesToasting time: 15 minutesTotal time: 30 minutes

Variations

Use spinach or mixed greens in place of arugula for a different flavor.

Add avocado chunks for creaminess.

Sprinkle with feta or blue cheese for a tangy twist.

Use pancetta or turkey bacon as a substitution.

Include cucumbers or roasted corn for added crunch and sweetness.

storage/reheating

BLT Panzanella is best enjoyed fresh, but you can store leftovers in the fridge for up to 1 day.The bread will continue to soften over time, so store components separately if prepping in advance.Avoid reheating, as this is meant to be a chilled or room temperature salad.

FAQs

Can I make BLT Panzanella ahead of time?

You can prep the components ahead, but combine and dress them right before serving for best texture.

What type of bread is best?

Day-old crusty bread like sourdough or ciabatta works best as it holds up well to dressing.

Can I make this vegetarian?

Yes, omit the bacon or use a plant-based alternative.

Is this gluten-free?

Not by default, but you can use gluten-free bread to make it suitable.

Do I have to toast the bread?

Yes, toasting adds structure and crunch, making it essential for Panzanella-style salads.

How do I keep the salad from getting soggy?

Add the dressing just before serving and don’t let it sit too long.

Can I use bottled dressing?

Homemade vinaigrette is best, but a good-quality bottled version can work in a pinch.

Can I add protein?

Yes, grilled chicken or shrimp makes a great addition for a more filling meal.

How spicy is it?

It’s not spicy unless you add a kick—try red pepper flakes if you want heat.

Can I serve this at a picnic?

Yes, just keep components separate and combine before eating.

Conclusion

BLT Panzanella is a delicious and inventive way to enjoy the flavors of a BLT sandwich in salad form. It’s crisp, savory, and satisfying—perfect for summer lunches, easy dinners, or gatherings where you want a dish that stands out. Once you try it, you’ll see why this twist on a classic is a must-have in your recipe rotation.

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