A panzanella is a classic Italian salad made with day old bread, tomatoes, onions and a simple vinegar and olive oil dressing. Taking the base recipe, I added bacon and turkey to make it a heartier salad perfect for a meal in of itself.
BLT Panzanella Salad
recipe adapted from Cooking Light
1 tablespoon unsalted butter
3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces
1 cup small grape or cherry tomatoes, halved
1 cup baby arugula and spinach mix
1/4 cup thinly sliced red onion
1 cup chopped roast turkey
3 applewood-smoked bacon slices, cooked and crumbled
1/8 teaspoon plus dash of kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
In a large skillet over medium-high heat, melt butter and add bread to toast. Sauté 5 minutes or until lightly browned, stirring occasionally. Transfer bread to a large bowl.
Add the tomatoes, greens, onions, turkey and bacon to the bowl.
Combine the salt, pepper, vinegar and oil in a small bowl and whisk. Drizzle over salad in bowl and toss to coat.
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