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BLT Panzanella in a bowl.

BLT Panzanella

  • Author: Lindsay
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


BLT Panzanella! The best salad of summer. Fried bread, arugula, tomatoes, bacon, and an easy balsamic dressing. YUM!


  • 2 pints cherry tomatoes, halved
  • 1 shallot, thinly sliced (see notes)
  • 56 slices bacon
  • 4 thick slices ciabatta bread, cut into cubes
  • 2 avocados, cut into chunks
  • 34 cups arugula
  • 1/2 cup fresh basil leaves, cut into thin strips
  • olive oil, balsamic, salt, and pepper to taste


  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.
  2. Fry the bacon until crispy. Set aside on a paper-towel-lined plate. Leave the grease in the pan.
  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.
  4. Crumble your bacon.
  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!


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