Total Time
15mins
Prep 15 mins
Cook 0 mins

I came up with this one late morning when it was almost lunch time. I'd had some bacon I planned on having for breakfast, but then we ended up sleeping in. It was pretty good so I made it again and adjusted a few things and now it makes a great meal any time of day. 1/2 lb of bacon is enough for just an accent of bacon; use a full pound if you want your salad meatier.

Ingredients Nutrition

  • 12 loaf French bread, cut into 1-inch cubes and dried overnight (a loaf, not a baguette)
  • 12-1 lb bacon
  • 2 cups halved grape tomatoes
  • 2 cups chopped romaine lettuce

Directions

  1. Fry bacon up in large skillet and drain on paper towels.
  2. Pour off all but about 1/3 cup of the drippings and return to heat.
  3. Add bread cubes and toss to coat in drippings.
  4. Sautee bread cubes until lightly golden, 4-5 minutes. Work in batches if neccessary.
  5. Chop or tear bacon into 1 inch pieces.
  6. Combine tomatoes, bread, bacon, and lettuce.
  7. Drizzle with your favorite dressing and serve!

Reviews

(1)
Most Helpful

What a great salad; I loved it. I actually ate some of mine for breakfast. I halved the recipe, using the larger amount of bacon (in this case 1/2 pound), because I like it. I also used bagged chopped iceburg lettuce. I know, not quite the same, but I thought it delicious anyway. I baked the bacon in the oven as the Barefoot Contessa of the Food Network does and this worked very well. The recipe is a great addition to my (or any) summer salad repertoire. Made for Aussie #17.

Lorraine of AZ June 08, 2008

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