“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.
4 cups crusty sourdough bread torn into bite-size pieces (from a 12-oz. loaf)
4 tablespoons olive oil, divided
6 slices thick-cut bacon
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon freshly ground black pepper
4 cups packed baby arugula
2 cups multicolored cherry tomatoes, halved
1 cup loosely packed fresh basil leaves, torn
2 ripe avocados, chopped
2 tablespoons drained capers
How to Make It
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.
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