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


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

Printable Recipe Card

About BLT Panzanella by Alton Brown

Regional Style: Italian
Other Tags: Quick & Easy, Healthy