BLT Panzanella Salad Recipe

This BLT Panzanella Salad recipe comes together quickly for a delicious lunch or supper! Ready and on the table in minutes!

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!

But let me tell you, this salad that my friend Shelly from Cookies and Cups shares in her newly-released cookbook is perfect so that you get that fresh summertime classic any time of the year! And, I could just hug her for it!

Shelly’s book is filled to the brim with mouth-watering sweet and savory recipes! She includes desserts like cookies, cakes, brownies and bars, pies, frostings, and then on the savory side she includes pizza, salads and sandwiches!

We had just gotten in from our trip from Disney when her book arrived and when I saw this BLT Panzanella Salad, I knew I had to have it!

Made with romaine lettuce, bacon, sliced grape tomatoes and toasted cubes of bread, it comes together in a flash. But let me tell you, the dressing is the key here! It adds just the right amount of zing to the salad that I absolutely love. I think you will, too!

Here’s Shelly’s BLT Panzanella Salad recipe. I slightly adapted it to the ingredients we had on hand.

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BLT Panzanella Salad Recipe

Robyn Stone

4 from 1 vote

This BLT Panzanella Salad recipe comes together quickly for a delicious lunch or supper! Ready and on the table in minutes!

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Prep Time: 15 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 19 minutes minutes

Servings: 4

Ingredients

For the salad:

• ▢ 4 slices whole wheat bread, cut into 2-inch cubes
• ▢ 2 tablespoon olive oil
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 2 romaine lettuce, 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 ground black pepper

Instructions 

• 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.

Notes

Slightly adapted from Shelly Jaronsky’s, Cookies and Cups Cookbook (Gallery Books, 2016)

Nutrition

Calories: 221kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 756mg | Potassium: 362mg | Fiber: 3g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo