BLT Panzanella
Total Time
20 minutes
Prep Time
10 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 2 pints cherry tomatoes, halved
- 1 shallot, thinly sliced (see notes)
- 5–6 slices bacon
- 4 thick slices ciabatta bread, cut into cubes
- 2 avocados, cut into chunks
- 3–4 cups arugula
- 1/2 cup fresh basil leaves, cut into thin strips
- olive oil, balsamic, salt, and pepper to taste
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Preparation
Step 1
Toss the cherry tomatoes and shallot with a drizzle of olive oil and balsamic so it can hang out while you fry the bacon.
Step 2
Fry the bacon until crispy. Set aside on a paper-towel-lined plate. Leave the grease in the pan.
Step 3
Add bread to the pan with the bacon grease. Toss the bread over medium heat until golden brown and crispy (uhh, yum). Set aside on a paper-towel-lined plate.
Step 4
Crumble your bacon.
Step 5
Toss the bacon, bread, avocado, arugula, and basil together gently. Season with more olive oil, balsamic, salt, or pepper as needed. SERVE AND ENJOY!
Step 6
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Chef's notes
I would recommend cutting the shallot into very thin pieces using a mandoline slicer. Another option:
grate up a clove of garlic and toss it in! I like it both ways.
