BLT Panzanella

Why You’ll Love This Recipe

BLT Panzanella is a fresh and flavorful twist on the classic Italian bread salad, inspired by the beloved BLT sandwich. Combining crispy bacon, juicy tomatoes, crunchy lettuce, and toasted bread cubes, all tossed in a tangy vinaigrette, this dish is both hearty and refreshing. Perfect as a light lunch or a vibrant side, it’s a delicious way to enjoy peak-season tomatoes and repurpose day-old bread.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cherry or heirloom tomatoesarugula or romaine lettuceeday-old crusty bread (such as ciabatta or sourdough)baconred onionolive oilred wine vinegargarlicDijon mustardsalt and pepperfresh basil (optional)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the bread into 1-inch cubes, drizzle with olive oil, and toast in the oven for 10–15 minutes until golden and crisp. Set aside to cool.

Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and chop into bite-sized pieces.

In a large bowl, combine halved tomatoes, chopped lettuce, thinly sliced red onion, and toasted bread cubes.

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

Pour the dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow the bread to absorb the flavors.

Top with crispy bacon and torn fresh basil if using. Serve immediately.

Servings and timing

This recipe serves 4–6 people.Preparation time: 15 minutesBaking time: 15 minutesAssembly and resting time: 10 minutesTotal time: 40 minutes

Variations

Swap bacon for pancetta or turkey bacon for a lighter version.

Add avocado slices or hard-boiled eggs for extra richness.

Use spinach or mixed greens in place of lettuce.

Top with crumbled feta or blue cheese for a bolder flavor.

Use balsamic vinegar for a deeper tang in the dressing.

storage/reheating

BLT Panzanella is best enjoyed fresh, as the bread can become too soggy if stored too long.If needed, refrigerate leftovers in an airtight container for up to 1 day.Re-crisp bread by briefly toasting in the oven before serving again.

FAQs

What kind of bread is best for Panzanella?

Day-old crusty bread like ciabatta or sourdough works best because it holds up well after soaking in the dressing.

Can I make this salad in advance?

You can prep all ingredients ahead, but combine and dress just before serving for best texture.

Is this salad served warm or cold?

It’s typically served at room temperature or slightly chilled.

Can I make this vegetarian?

Yes, simply omit the bacon or substitute with a vegetarian bacon alternative.

Do I need to peel the tomatoes?

No, leave the skins on—just use ripe, flavorful tomatoes.

Can I use store-bought croutons?

You can, but homemade toasted bread cubes give the best texture and flavor.

Conclusion

BLT Panzanella brings together everything you love about a classic sandwich and a rustic Italian salad in one bowl. With its crunchy bread, smoky bacon, and fresh vegetables tossed in a zesty vinaigrette, it’s a satisfying and colorful dish that’s easy to prepare and even easier to enjoy. Whether served at a summer cookout or a casual weeknight dinner, it’s sure to be a crowd-pleaser.

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