Name: BLT Panzanella Salad Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Ingredients: 4 slices whole wheat bread (cut into 2-inch cubes); 2 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 romaine lettuce hearts (torn or chopped into 2-inch pieces); 1 pint grape tomatoes (halved); 5 slices cooked thick-cut (applewood smoked bacon, chopped into 2-inch pieces); 2 tablespoons red wine vinegar; 1 tablespoons DIjon mustard; 2 tablespoons olive oil; 1 tablespoon water; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Bowl

Place the bread cubes onto a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. With clean hands, gently toss to coat all of the bread cubes. Layer in a single layer on the baking sheet. Place in the oven and bake until lightly toasted, about 4 minutes. Once baked, removed from the oven and allow to cool as you assemble the salad and the dressing.

Place the romaine hearts, tomatoes, and chopped bacon into a large bowl. Add the cooled bread cubes and gently toss together to combine well.

Add the red wine vinegar, mustard, olive oil, water, salt and pepper to a mason jar with a tight-fitting lid. Shake until well-combined, about a minute. Drizzle half over the salad and toss to lightly coat.

Serve remaining dressing on the side of the salad.

BLT Panzanella Salad Recipe

Utensils needed:

Overview

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