Description
BLT Panzanella! The best salad of summer. Fried bread, arugula, tomatoes, bacon, and an easy balsamic dressing. YUM!
Ingredients
Scale
- 2 pints cherry tomatoes, halved
- 1 shallot, thinly sliced (see notes)
- 5–6 slices bacon
- 4 thick slices ciabatta bread, cut into cubes
- 2 avocados, cut into chunks
- 3–4 cups arugula
- 1/2 cup fresh basil leaves, cut into thin strips
- olive oil, balsamic, salt, and pepper to taste
Instructions
- Toss the cherry tomatoes and shallot with a drizzle of olive oil and balsamic so it can hang out while you fry the bacon.
- Fry the bacon until crispy. Set aside on a paper-towel-lined plate. Leave the grease in the pan.
- Add bread to the pan with the bacon grease. Toss the bread over medium heat until golden brown and crispy (uhh, yum). Set aside on a paper-towel-lined plate.
- Crumble your bacon.
- Toss the bacon, bread, avocado, arugula, and basil together gently. Season with more olive oil, balsamic, salt, or pepper as needed. SERVE AND ENJOY!
Notes
I would recommend cutting the shallot into very thin pieces using a mandoline slicer. Another option: grate up a clove of garlic and toss it in! I like it both ways.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch
- Cuisine: Italian-Inspired
Keywords: blt panzanella salad, panzanella salad, blt salad