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! // addapinch.com
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4 from 1 vote

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!
Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Servings: 4
Author: Robyn Stone | Add a Pinch

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 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

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)