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BLT Panzanella

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  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Tossed
  • Cuisine: American
  • Diet: Low Lactose

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

  1. 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.
  2. In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, salt, and pepper to make the dressing.
  3. In a large bowl, combine toasted bread, bacon, cherry tomatoes, lettuce, and red onion.
  4. Drizzle dressing over the salad and toss well to coat.
  5. 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