This BLT Panzanella Salad is essentially a deconstructed sandwich. It’s like eating a BLT without worrying about anything falling apart with each bite. Also, it’s super simple with high impact satisfaction. To try for yourself, follow the recipe below!

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BLT Panzanella Salad:

PREP TIME: 15 MIN
COOK TIME: 10-15 MIN
SERVES: 2-4

Ingredients:

• 1 cup(large handful)  Sourdough bread (preferably day-old), torn into 1” chunks
• 2 Tbs Extra virgin olive oil
• 2 sprigs rosemary, stems removed, roughly chopped (optional, for extra flavor)
• Salt and pepper
• 2 pints (or about 4 cups / 1 lb.) Summer tomatoes, halved or sliced into wedges depending on sizer (Sungolds are my absolute favorite!)
• 12 oz. Bacon, cooked to package instructions, broken into 1” pieces
• 2-3 Tbs Mayonaise
• 1 cup Spring lettuce mix
• 1/2 loose cup basil leaves
• 1/2 cup chives, sliced

Directions for BLT Panzanella Salad:

1. In a large skillet, add olive oil and bring to medium heat. Add sourdough chunks then season with rosemary, salt and pepper. Toss to coat, then heat to toast, about 3-5 minutes, stirring occasionally. (Alt. Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.)
2. In a mixing bowl add the cut tomatoes and season with salt and pepper. Toss, then allow to sit and marinate for at least 15 minutes (to help draw out moisture). Afterwards, drain, then add remaining ingredients. Gently stir until combined, then transfer to a serving platter.
3. Garnish with extra basil leaves, scallions, and freshly cracked black pepper. Share and enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.