Description

A fresh and hearty twist on the classic BLT sandwich, this BLT Panzanella combines crispy bacon, juicy tomatoes, crunchy lettuce, and toasted bread cubes for a satisfying salad.

Ingredients

Units Scale

4 cups crusty bread, cut into 1-inch cubes
1 tablespoon olive oil
6 slices bacon, cooked and crumbled
2 cups cherry tomatoes, halved
2 cups romaine or butter lettuce, chopped
1/4 red onion, thinly sliced
1/4 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Toss bread cubes with olive oil and bake for 10-15 minutes until golden and crisp. Let cool.
In a large bowl, combine cherry tomatoes, chopped lettuce, red onion, and crumbled bacon.
In a small bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
Add the toasted bread cubes to the salad mixture.
Drizzle the dressing over the salad and gently toss to combine.
Let sit for 5-10 minutes before serving to allow flavors to meld.

Notes

Use day-old bread for best texture.
Add avocado or hard-boiled eggs for extra richness.
Serve immediately to keep bread slightly crunchy.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 620mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg