Description
A fresh twist on the classic BLT, this Panzanella salad combines crispy bacon, juicy tomatoes, crunchy croutons, and lettuce for a hearty and satisfying meal.
Ingredients
Units
Scale
- 4 cups day-old bread, cut into 1-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 8 slices bacon
- 2 cups cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- 1/4 cup red onion, thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Toss bread cubes with olive oil and 1/2 tsp salt. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy. Let cool.
- In a skillet, cook bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble.
- In a large bowl, combine cherry tomatoes, chopped lettuce, red onion, and croutons.
- In a small bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Drizzle dressing over the salad mixture and toss to combine.
- Top with crumbled bacon and serve immediately.
Notes
- Use stale or day-old bread for the best texture in your croutons.
- Substitute romaine with arugula or spinach for a different flavor.
- Add avocado or hard-boiled eggs for extra richness.
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: 30mg