BLT Panzanella. In other words, let’s fry bread cubes and eat them in a salad. YOLO.
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Another POY home run!! I made your miracle no knead bread for the croutons and the whole thing was just out of this world delish. Wouldn’t change a thing!
Let me guess: you love BLTs and you’re super excited for this flavor combo?
Let me also guess: you are questioning my decision to call this a salad?
Guys, get real. Panzanella is a thing, and while this one is maybe taking some creative liberties with its BLT-inspiration, it’s equally as golden-crispy-delicious as the real thing. I mean, look at those dreamy grill-ish marks on the bread. Those bread bites are simultaneously crunchy and salty and oozing with love.
Here are a few gems that you’ll find in this BLT Panzanella:
- Bacon (the B)
- Lettuce (the L) (also technically not lettuce, but close enough)
- Tomato (the T)
- Avocado
- Heavenly fried bread bites
- Garlic or shallot, whatever suits your fancy
- Basil, for summer times
- Balsamic vinegar
- Olive oil
- Salt n pepp
The most time consuming part of this recipe is frying the bacon and the bread. No biggie. You got this.
I often listen to a “flash briefing” on our Alexa-machine-robot while I am making dinner, and I kid you not: I finished making this before our flash briefing was done. Win!
Yeah, that BLT Panzanella. She’s a speedy one.
The beauty of this recipe is that the bacon carries most of the flavor (and, I guess the bread, too, since you’re technically frying it in the bacon grease), so you really don’t need to add a fancy dressing. Although, now that I’m thinking about it, a basil vinaigrette would be suuuuper nice.
But for us quickies, a drizzle of olive oil, balsamic, and some thin slices of red onion, shallot, or garlic will do the trick.
I just can’t say enough about that crunchy golden brown bread. I want to wax poetic to you about the in-season tomatoes and basil and everything, but guys. THE BREADDDDD. I can neither confirm or deny that I sometimes re-fry the leftover bread and eat it all on its own.
Crispy bread soaking in juicy tomatoes with the added benefit of bacon and avocado? This combo is just SO star-quality.
Watch How To Make Our BLT Panzanella:
BLT Panzanella
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
BLT Panzanella! The best salad of summer. Fried bread, arugula, tomatoes, bacon, and an easy balsamic dressing. YUM!
Ingredients
- 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
Instructions
- Toss the cherry tomatoes and shallot with a drizzle of olive oil and balsamic so it can hang out while you fry the bacon.
- Fry the bacon until crispy. Set aside on a paper-towel-lined plate. Leave the grease in the pan.
- 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.
- Crumble your bacon.
- Toss the bacon, bread, avocado, arugula, and basil together gently. Season with more olive oil, balsamic, salt, or pepper as needed. SERVE AND ENJOY!
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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch
- Cuisine: Italian-Inspired
Keywords: blt panzanella salad, panzanella salad, blt salad
One More Thing!
This recipe is part of our easy summer dinners page. Check it out!
Just made this and it was so darn delicious!!! Really hit the spot.
Omg SO GOOD! Had to sub spinach for the arugula and unfortunately didn’t have avocado. Can’t wait to eat again!
Planning to make this for a Labor Day gathering (how is it already Labor Day??)! Do you think I could add a cheese – like mozzarella balls?
Yes! Love that idea!
I love this dish and chose it as a perfect appetizer. I am in the process of dieting and this is the food of choice for me to reduce my food intake.
Trying this tomorrow
This recipe is so good! My husband and I loved it.
I made this for dinner last night using larger Heirloom tomatoes along with the grape tomatoes and it was so delicious! Will remake for company again this summer!
WOW! this is delicious!! I added some fresh mozzarella balls to it too, because I had some and it was great! Love all your recipes!!
In the video, the shallots look sauteed. Yes? No?
They’re raw and thinly sliced with a mandolin!
so much like BLT….gotta get some mayo in there somewhere.
So good!! So easy!!!
May I please have some steamed flounder with delicious buttery garlic sauce to go with that talent? Please and thank you 🙂
meant to say “salad,” not “talent.” My bag on the typo. LOL 🙂
This recipe looks amazing…so excited to try it! You’re a genius to fry the bread in the bacon grease!
Spencer
https://tastesgoodlooksgood.com/
This salad is my go-to. Love it and so does anyone that eats it.
One of the best site ever thanks
Delicious. This has very quickly made it in to our regular recipe rotation. Easy to make and easy to modify when needed. We’ve substituted spinach when out of arugula and added feta when in the mood for a little something extra. Thanks for the great recipe, Lindsay!
Making for a dinner party – can I make the night before then put over greens and add avocado? How can I save time but not ruin it?
Hi Jessie! Unfortunately this isn’t a great recipe to prep ahead – the bread would be a little stale/soggy after sitting overnight. Unless you wanted to reserve the bacon grease, and fry the bread in that before serving!
This was delicious! Didn’t have a shallot so I subbed finely chopped red onion. Will definitely make again!
Yum!! We had this tonight and it was great! Came together quickly just like you said!
(Update mid-cooking here.) The breadcrumbs alone . . . I fear there may not be any left when assembly time comes!
Amazing Recipe
I have made this a few times now, and yet to have my bread look as beautiful as yours. Do you fry the bread all at one time or in sections?
Depends on your pan! I’d recommend doing it in rounds if they don’t all fit to ensure even browning. 🙂
How can I print the nutritional facts together with the recipe?
Another POY home run!! I made your miracle no knead bread for the croutons and the whole thing was just out of this world delish. Wouldn’t change a thing!
So glad to hear that, Sarah!
I have a belly full of BLT panzanella salad right now, and I am so satisfied! The croutons were amazing–I’ve never made homemade ones before. Used heirloom mini tomatoes in a rainbow of colors from our farmers market. This salad is over-the-top good!
Yum! So glad you enjoyed it!