Description
A fresh twist on the classic BLT, this BLT Panzanella combines crispy bacon, juicy tomatoes, lettuce, and toasted bread cubes in a vibrant salad.
Ingredients
Units
Scale
- 4 cups cubed crusty bread (like ciabatta)
- 6 slices bacon, cooked and crumbled
- 2 cups cherry tomatoes, halved
- 2 cups romaine or butter lettuce, chopped
- 1/2 small red onion, thinly sliced
- 1/4 cup mayonnaise
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10–12 minutes until golden and crisp. Let cool.
- In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, salt, and pepper to make the dressing.
- In a large bowl, combine toasted bread, bacon, cherry tomatoes, lettuce, and red onion.
- Drizzle dressing over the salad and toss well to coat.
- Let sit for 10 minutes before serving to allow flavors to meld.
Notes
- Use day-old bread for better texture after toasting.
- For extra flavor, rub bread cubes with garlic before toasting.
- Can be made vegetarian by omitting bacon or substituting with plant-based bacon.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg