BLT Panzanella Salad
Ingredients
- 1 cup sourdough bread (preferably day-old), torn into 1" chunks
- 2 tablespoons extra virgin olive oil
- 2 sprigs rosemary, stems removed, roughly chopped (optional)
- Salt and pepper
- 2 pints (about 4 cups or 1 pound) summer tomatoes, halved or sliced into wedges, depending on size
- 12 ounces bacon
- 2-3 tablespoons mayonaise
- 1 cup mixed lettuce greens, roughly chopped (as needed)
- ½ cup basil leaves, loosely packed (garnish)
- ½ cup chives, sliced (garnish)
Instructions
- In a large skillet, add olive oil and bring to medium heat. Add sourdough chunks then season with rosemary, salt, and pepper. Toss in skillet to coat, then heat to toast, about 3-5 minutes, stirring occasionally. (Alternatively, heat oven to 425℉. Spread bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and golden brown at the edges, about 7-15 minutes. Let cool on a wire rack.) Cook bacon to desired crispiness and set aside to cool. Once cool, break bacon into roughly 1” pieces. In a mixing bowl, add cut tomatoes and season with salt and pepper. Toss, then allow to sit and marinate for at least 15 minutes (to help draw out moisture). Afterward, drain any excess tomato juice that has collected in the bowl and add remaining ingredients. Gently stir until combined, then transfer to a serving platter. Garnish with extra basil leaves, scallions, and freshly cracked black pepper. Share and enjoy!
