BLT Panzanella Salad

One of my favorite things since I was a little girl was juicy BLT sandwich. In the summer, I can barely wait for fresh, vine-ripened tomatoes to be ready just so that I can slice them thickly, layer on thick-sliced bacon, lettuce and a bit of mayonnaise. They are a classic!

Preparation time:15 minutes
Serves :4

Ingredients

  • 4 slices whole wheat bread cut into 2-inch cubes
  • 2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 romaine lettuce hearts torn or chopped into 2-inch pieces
  • 1 pint grape tomatoes halved
  • 5 slices cooked thick-cut applewood smoked bacon, chopped into 2-inch pieces

For the dressing:

  • 2 tablespoons red wine vinegar
  • 1 tablespoons DIjon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

How To Prepare

  • Preheat the oven to 400ºF.
  • Place the bread cubes onto a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. With clean hands, gently toss to coat all of the bread cubes. Layer in a single layer on the baking sheet. Place in the oven and bake until lightly toasted, about 4 minutes. Once baked, removed from the oven and allow to cool as you assemble the salad and the dressing.
  • Place the romaine hearts, tomatoes, and chopped bacon into a large bowl. Add the cooled bread cubes and gently toss together to combine well.

For the dressing:

  • Add the red wine vinegar, mustard, olive oil, water, salt and pepper to a mason jar with a tight-fitting lid. Shake until well-combined, about a minute. Drizzle half over the salad and toss to lightly coat.
  • Serve remaining dressing on the side of the salad.

BLT Panzanella Salad

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BLT Panzanella Salad