BLT Panzanella Salad: A Delicious Summer Twist on a Classic

BLT Panzanella Salad: the summer salad you didn’t know you needed, but will soon be obsessed with! Imagine taking everything you love about a classic BLT – the smoky bacon, juicy tomatoes, crisp lettuce – and transforming it into a vibrant, Italian-inspired salad. This isn’t just your average lettuce and tomato affair; it’s a flavor explosion that will tantalize your taste buds.

Panzanella, originating in Tuscany, was traditionally a way to use up stale bread, transforming it into a delicious and resourceful meal. Our BLT Panzanella Salad takes that rustic concept and gives it a modern, American twist. We’re swapping out the traditional cucumber and onions for the iconic BLT trio, creating a symphony of textures and tastes that’s both familiar and exciting.

What makes this salad so irresistible? It’s the perfect balance of salty, savory, and tangy. The crispy bacon provides a satisfying crunch, while the ripe tomatoes burst with sweetness. The toasted bread soaks up all the delicious dressing, becoming wonderfully soft and flavorful. And let’s not forget the convenience! This salad is quick and easy to assemble, making it ideal for a light lunch, a potluck contribution, or a simple summer dinner. Trust me, once you try this BLT Panzanella Salad, it will become a staple in your summer rotation!

Ingredients:

• For the Croutons:
• 1 loaf (about 1 pound) crusty bread, such as sourdough or ciabatta, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Bacon:
• 1 pound thick-cut bacon
• For the Tomatoes:
• 2 pounds ripe tomatoes, such as heirloom or Roma, cored and cut into wedges
• 1/4 teaspoon salt
• For the Lettuce:
• 1 head romaine lettuce, roughly chopped
• For the Dressing:
• 1/4 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil (optional)

Making the Croutons:

1. Preheat the Oven: First things first, let’s get that oven ready! Preheat your oven to 375°F (190°C). This will ensure our croutons get nice and crispy.
2. Prepare the Bread: Now, take your cubed bread and place it in a large bowl. Make sure you’ve got enough room to toss everything around.
3. Season the Bread: Drizzle the olive oil over the bread cubes. Then, sprinkle in the garlic powder, dried oregano, salt, and pepper.
4. Toss to Coat: Using your hands (or a large spoon), toss the bread cubes until they are evenly coated with the oil and seasonings. This is important for even browning and flavor.
5. Bake the Croutons: Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 15-20 minutes, or until golden brown and crispy. Keep an eye on them, as ovens can vary! You want them golden, not burnt.
6. Cool the Croutons: Once they’re done, remove the croutons from the oven and let them cool completely on the baking sheet. This will help them crisp up even more.

Cooking the Bacon:

1. Choose Your Method: You can cook the bacon in a skillet, in the oven, or even in the microwave. I prefer the oven method for even cooking and less mess.
2. Oven Method (Recommended): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the bacon slices in a single layer on the prepared baking sheet.
3. Skillet Method: Place bacon in a cold skillet. Cook over medium heat, turning occasionally, until crispy. Drain on paper towels.
4. Microwave Method: Place bacon slices between paper towels on a microwave-safe plate. Microwave on high for 1-2 minutes per slice, depending on thickness.
5. Cook the Bacon: Bake the bacon in the preheated oven for 15-20 minutes, or until crispy. Again, keep an eye on it to prevent burning.
6. Drain the Bacon: Once the bacon is cooked to your liking, remove it from the oven and transfer it to a plate lined with paper towels to drain off any excess grease.
7. Crumble the Bacon: After the bacon has cooled slightly, crumble it into bite-sized pieces. Set aside.

Preparing the Tomatoes:

1. Prep the Tomatoes: Wash and core your tomatoes. Then, cut them into wedges. I like using a mix of heirloom and Roma tomatoes for a variety of colors and flavors.
2. Season the Tomatoes: Place the tomato wedges in a bowl and sprinkle them with 1/4 teaspoon of salt. This will help draw out some of their juices and enhance their flavor.
3. Let Them Sit: Let the tomatoes sit for about 10-15 minutes. This allows the salt to work its magic.

Making the Dressing:

1. Combine Ingredients: In a medium bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, minced garlic, olive oil, salt, pepper, and chopped fresh basil (if using).
2. Whisk Until Smooth: Whisk all the ingredients together until the dressing is smooth and emulsified. Taste and adjust the seasonings as needed. You might want a little more vinegar for tang or a pinch more salt for flavor.

Assembling the BLT Panzanella Salad:

1. Combine the Ingredients: In a large bowl, combine the chopped romaine lettuce, tomato wedges, crumbled bacon, and cooled croutons.
2. Dress the Salad: Pour the dressing over the salad and gently toss to coat everything evenly. Be careful not to overdress the salad, as the croutons can become soggy.
3. Serve Immediately: Serve the BLT Panzanella Salad immediately. This salad is best enjoyed fresh, as the croutons will start to soften over time. If you’re not serving it right away, you can keep the components separate and assemble the salad just before serving.

Tips and Variations:

• Bread Choice: While I recommend sourdough or ciabatta, you can use any crusty bread you like. French bread or even a hearty Italian bread would work well.
• Bacon Alternatives: If you’re not a fan of bacon, you can use pancetta or even prosciutto. Just make sure to cook it until crispy.
• Tomato Variety: Feel free to experiment with different types of tomatoes. Cherry tomatoes, grape tomatoes, or even sun-dried tomatoes would be delicious additions.
• Cheese Please: Add some crumbled blue cheese or feta cheese for an extra layer of flavor.
• Add Some Avocado: Diced avocado would add a creamy texture and healthy fats to the salad.
• Spice It Up: Add a pinch of red pepper flakes to the dressing for a little heat.
• Make it Vegetarian: Skip the bacon and add grilled halloumi cheese for a vegetarian option.
• Herbs: Experiment with different herbs in the dressing. Parsley, chives, or dill would all be great additions.
• Make Ahead: You can prepare the croutons, bacon, and dressing ahead of time. Store them separately and assemble the salad just before serving.
• Dressing Storage: Store any leftover dressing in an airtight container in the refrigerator for up to 3 days.

Enjoy Your BLT Panzanella Salad!

I hope you enjoy this delicious and easy-to-make BLT Panzanella Salad! It’s perfect for a light lunch, a summer barbecue, or any time you’re craving a fresh and flavorful salad. The combination of crispy croutons, smoky bacon, juicy tomatoes, and creamy dressing is simply irresistible. Let me know what you think!

Conclusion:

This isn’t just another salad; it’s a flavor explosion waiting to happen! The BLT Panzanella Salad is a must-try because it takes the classic comfort of a BLT and elevates it to a whole new level of freshness and sophistication. Imagine biting into juicy, ripe tomatoes, crispy bacon, crunchy toasted bread, and vibrant lettuce, all tossed in a tangy, herby dressing. It’s the perfect balance of textures and tastes, making it an unforgettable culinary experience. Trust me, your taste buds will thank you!

But the best part? This recipe is incredibly versatile. Looking for serving suggestions? This salad is fantastic as a light lunch, a vibrant side dish at a barbecue, or even a satisfying main course on a warm summer evening. For a heartier meal, consider adding grilled chicken or shrimp. The smoky flavor of the grill complements the bacon beautifully.

And speaking of variations, the possibilities are endless! If you’re a cheese lover, crumble some blue cheese or feta over the top for an extra layer of flavor. Avocado would also be a fantastic addition, adding a creamy richness that balances the acidity of the tomatoes. For a vegetarian option, simply omit the bacon and add some grilled halloumi cheese for a salty, satisfying bite. You could also swap out the traditional lettuce for arugula or spinach for a peppery twist. Don’t be afraid to experiment with different herbs in the dressing, either. Basil, oregano, or even a touch of mint can add a unique and delicious dimension.

I truly believe that this BLT Panzanella Salad will become a staple in your kitchen. It’s quick, easy to make, and always a crowd-pleaser. Plus, it’s a fantastic way to use up leftover bread and enjoy the bounty of fresh summer produce. It’s a win-win!

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do. And remember, cooking should be fun and creative, so don’t be afraid to put your own spin on it.

Once you’ve tried this recipe, I’d absolutely love to hear about your experience! Did you make any variations? What did you think of the dressing? What did your family and friends say? Share your photos and comments in the section below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Let’s build a community of food lovers who are passionate about sharing their culinary adventures! I can’t wait to see what you create! Happy cooking!