BLT Panzanella

BLT Panzanella is a creative mash-up of two classics: the crispy, savory goodness of a BLT sandwich and the rustic charm of a traditional Italian bread salad. With golden toasted bread cubes, juicy tomatoes, crispy bacon, and fresh greens all tossed in a zesty dressing, this dish is hearty, flavorful, and full of texture. It’s perfect for a summer lunch or a crowd-pleasing side at your next cookout.

Why You’ll Love This Recipe

• Combines the best of a BLT sandwich and a fresh salad
• Crisp, juicy, salty, and tangy all in one bite
• A smart way to use up day-old bread
• Comes together in under 30 minutes
• Easily customizable with seasonal veggies and herbs

ingredients

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

• Day-old crusty bread (like ciabatta or sourdough), cubed
• Cherry or grape tomatoes, halved
• Bacon slices, cooked and crumbled
• Romaine lettuce or arugula, chopped
• Red onion, thinly sliced
• Avocado, diced (optional)
• Fresh basil, chopped

For the dressing:

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Garlic, minced
• Salt and pepper

directions

this recipe

1. Toast the bread: Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet, drizzle with olive oil, and bake for 10–15 minutes until golden and crisp.
2. Cook the bacon: While the bread is toasting, cook bacon in a skillet until crispy. Drain on paper towels and crumble.
3. Make the dressing: In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until smooth.
4. Combine the salad: In a large bowl, mix toasted bread, tomatoes, bacon, lettuce or arugula, red onion, and avocado (if using).
5. Dress and toss: Pour the dressing over the salad and gently toss to coat. Let sit for 10 minutes to allow the bread to soak in the flavors.
6. Serve: Garnish with fresh basil and serve at room temperature.

Servings and timing

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 10–15 minutes
• Total time: 25–30 minutes

Variations

• Add cheese: Crumbled feta, blue cheese, or shaved Parmesan
• Make it vegetarian: Skip the bacon and add roasted chickpeas or tempeh bacon
• Add extra greens: Toss in spinach, kale, or microgreens
• Use a different protein: Try grilled chicken or hard-boiled eggs
• Freshen it up: Add diced cucumber or sweet corn for a summery touch

storage/reheating

This salad is best enjoyed fresh.
If storing leftovers, keep the toasted bread and dressing separate when possible.
Store components in airtight containers in the fridge for up to 2 days.
To refresh, re-toast the bread slightly and toss just before serving.

FAQs

What is panzanella?

Panzanella is a traditional Tuscan salad made with stale bread, tomatoes, and a vinaigrette. It’s known for its hearty, rustic texture.

Can I make BLT Panzanella ahead of time?

You can prep all the components ahead, but mix everything together just before serving to avoid soggy bread.

What kind of bread is best?

A dense, crusty loaf like sourdough or ciabatta holds up well to the dressing and adds great texture.

Can I use store-bought croutons?

Not ideal—they’re too hard and small. Freshly toasted cubes of real bread are much better.

What kind of lettuce works best?

Romaine adds crunch, while arugula brings a peppery bite. Use what you prefer.

Can I make this gluten-free?

Yes! Just use your favorite gluten-free bread for toasting.

What can I use instead of bacon?

Smoked tofu, tempeh bacon, or even roasted mushrooms can offer that savory umami hit.

How do I keep the bread from getting too soggy?

Toast it well and add the dressing just before serving. Let it sit briefly—just enough to absorb some flavor without going mushy.

Is this salad good cold?

Yes, it’s delicious at room temperature or chilled.

Can I double the recipe for a party?

Absolutely. Just scale up the ingredients and assemble in a large bowl or platter.

Conclusion

BLT Panzanella is a genius twist on two beloved dishes—full of bold flavors, crisp textures, and summertime charm. Whether you’re serving it as a light main or a hearty side, this recipe is easy to make and impossible to resist. Once you try it, you’ll want to put it on repeat all season long.

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