Description
A delicious twist on the classic BLT sandwich, this BLT Panzanella combines crispy bacon, juicy tomatoes, crunchy croutons, and fresh lettuce in a light vinaigrette.
Ingredients
Units
Scale
- 4 cups crusty bread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 6 slices bacon, cooked and crumbled
- 2 cups cherry tomatoes, halved
- 2 cups romaine lettuce, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Toss bread cubes with olive oil and salt, then bake for 10–15 minutes until golden and crisp.
- In a large bowl, combine croutons, bacon, cherry tomatoes, romaine lettuce, and red onion.
- In a small bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Let sit for 10 minutes before serving to allow flavors to meld.
Notes
- Use day-old bread for better texture and flavor.
- Can be made vegetarian by omitting the bacon or using plant-based bacon.
- Add avocado or hard-boiled eggs for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg