Description
BLT Panzanella is a hearty and flavorful salad that combines all the best parts of a BLT sandwich—crisp bacon, juicy tomatoes, and crunchy lettuce—with toasted bread cubes and a tangy dressing. A delicious twist on the classic Italian bread salad.
Ingredients
Units
Scale
- 4 cups crusty bread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 6 slices bacon, cooked and crumbled
- 2 cups cherry tomatoes, halved
- 2 cups romaine lettuce or arugula, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 avocado, diced (optional)
For the dressing:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Toss bread cubes with olive oil and spread on a baking sheet. Bake for 10–15 minutes, stirring halfway through, until golden and crisp. Let cool.
- In a small bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine toasted bread, tomatoes, lettuce, red onion, and bacon. Add avocado if using.
- Drizzle with dressing and toss gently to coat. Let sit for 10–15 minutes before serving to allow the bread to absorb the flavors.
Notes
- Use day-old bread for the best texture.
- Substitute turkey bacon or a vegetarian alternative if preferred.
- Serve immediately for crispiness or let it sit longer for a more soaked, traditional panzanella texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg