BLT Panzanella

Why You’ll Love This Recipe

BLT Panzanella is a vibrant and hearty twist on the classic Italian bread salad, combining the beloved flavors of a BLT sandwich—crispy bacon, juicy tomatoes, and fresh lettuce—with crunchy toasted bread cubes and a tangy vinaigrette. It’s the perfect summer salad: fresh, filling, and bursting with savory-sweet flavor in every bite.

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)baconcherry or grape tomatoesromaine or butter lettuce (or arugula for a peppery touch)red onionmayonnaiseDijon mustardred wine vinegarolive oilsalt and pepper

directions

Preheat your oven to 375°F (190°C). Cut the bread into 1-inch cubes and spread them on a baking sheet. Toast in the oven for 10-15 minutes until golden and crisp. Let cool.

In a skillet, cook the bacon until crispy. Drain on paper towels, then chop into bite-sized pieces.

Slice the cherry tomatoes in half, thinly slice the red onion, and chop or tear the lettuce into bite-sized pieces.

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

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

Drizzle the dressing over the salad and toss well to coat. Let sit for 10-15 minutes to allow the bread to absorb the flavors before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesToasting time: 15 minutesAssembly and resting time: 15 minutesTotal time: 45 minutes

Variations

Add avocado slices for creaminess and richness.

Use pancetta instead of bacon for an Italian touch.

Mix in sweet corn or cucumbers for extra crunch and freshness.

Top with a poached or soft-boiled egg for a brunch-style upgrade.

Swap red wine vinegar with balsamic for a deeper flavor.

storage/reheating

BLT Panzanella is best enjoyed fresh, as the bread can become too soggy over time.If storing, keep the components separate and mix just before serving.Store leftover dressed salad in the fridge for up to 1 day, though texture may soften.

FAQs

Can I use fresh bread instead of day-old?

Day-old or slightly stale bread is best because it holds up better to the dressing and tomatoes without becoming mushy.

Is this salad served warm or cold?

It’s typically served at room temperature, but cold is fine too—especially for leftovers.

Can I make this vegetarian?

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

What kind of bread works best?

Crusty, hearty breads like ciabatta, sourdough, or French bread work best for texture.

Can I prepare this ahead of time?

You can prep the components in advance, but combine them shortly before serving for the best texture.

Is this salad gluten-free?

Not by default, but you can make it gluten-free by using gluten-free bread.

Can I use a different dressing?

Absolutely. A simple balsamic vinaigrette or even ranch would complement the flavors well.

Does the lettuce wilt?

If the salad sits too long, the lettuce can soften. Add it just before serving for the crispest texture.

How do I keep the bread from getting too soggy?

Let the toasted bread cool completely and only add dressing right before serving.

Can I use store-bought croutons?

You can, but homemade toasted bread cubes give a better texture and flavor.

Conclusion

BLT Panzanella brings together the soul of a summer BLT with the rustic charm of Italian bread salad, making it a flavorful and satisfying dish that’s ideal for lunch, picnics, or casual dinners. With crisp bacon, juicy tomatoes, and crunchy bread soaked in tangy dressing, it’s a guaranteed crowd-pleaser.

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