“Oh my god, where has this been all my life” is a possible, no, likely, thought when biting into this panzanella salad recipe. Mixing the classic flavors of a BLT sandwich with a panzanella—an Italian bread salad—is a recipe for family-friendly deliciousness. There’s a lot to love here: Basil adds a sophisticated note and tart capers play off the salty intensity of the bacon. Plus, day-old bread is a winner here—in fact, heartier bread will stand up better to the juicy tomatoes and honey mustard dressing. Serve with iced tea or white wine.

Mary Claire Britton


Credit: Jennifer Causey

Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Toss bread with 1 tablespoon oil on a rimmed baking sheet. Toast in a single layer until golden brown, 10 to 15 minutes. Let cool.

  • Meanwhile, cook bacon in a large skillet over medium, turning often, until crisp, 5 to 7 minutes. Drain on a paper towel–lined plate. Break into pieces.

  • Whisk vinegar, mustard, honey, and pepper in a large bowl. Gradually add remaining 3 tablespoons oil, whisking constantly until smooth.

  • Add bacon, toasted bread, arugula, tomatoes, basil, avocados, and capers and toss to coat.

Nutrition Facts

581 calories; fat 34g; cholesterol 5mg; fiber 10g; protein 17g; carbohydrates 55g; sodium 911mg; sugars 15g.