BLT Panzanella by Alton Brown

Recipe Rating:
 1 Rating
Serves: 4-6
Cook Time:

Ingredients

4 c french bread cut into 1-inch cubes and dried overnight
6 slice bacon, cooked, chopped, drippings reserved
2 c halved grape tomatoes
2 Tbsp bacon drippings, for searing
2 c halved yellow pear tomatoes or roughly chopped heirloom tomatoes
2 c chopped romaine lettuce
VINAIGRETTE
1/4 c red wine vinegar
1/4 tsp each salt and pepper
3 Tbsp olive oil
1 Tbsp chiffonade mint
1 Tbsp chiffonade basil

The Cook

Pam Ellingson Recipe
x1
Well Seasoned
Wichita, KS (pop. 382,368)
wmnofoz
Member Since Mar 2010
Pam's notes for this recipe:
The taste of fresh tomatoes and the bacon in this Panzanella makes all the difference. It is Yummy in the Summer, and not too shabby anytime you can get fresh tomatoes.
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Directions

1
Toss bread cubes in 2-4 Tbsp of the bacon drippings. Prepare remaining Salad ingredients, set aside.
2
Chiffonade basil and mint and set aside for garnish.(You can also make more basil /mint chiffonade to add while tossing the salad if desired)
3
Sear the halved grape tomatoes in 2 tablespoons of drippings, cut side down, until caramelized about 5 minutes, set aside. (You can substitute regular vegetable or olive oil for the drippings for this step
if you prefer)
4
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified
5
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well. (Add extra basil/mint here if you like)
6
Garnish with mint and basil and serve.
Comments

2 comments

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user Kimi Gaines kimijo - Jul 19, 2011
Kimi Gaines [kimijo] has shared this recipe with discussion group:
BACON LOVERS UNITE
user Pam Ellingson wmnofoz - Nov 16, 2011
I shared a photo of this recipe. View photo

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