BLT Panzanella by Alton Brown

Pam Ellingson


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.


★★★★★ 1 vote

15 Min


  • 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

  • 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

How to Make BLT Panzanella by Alton Brown


  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.

Printable Recipe Card

About BLT Panzanella by Alton Brown

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