Panzanella Salad With Bacon, Tomato and Basil

Total Time
20mins
Prep 5 mins
Cook 15 mins

This is from Cooking Light magazine. A great refreshing Italian salad. You can make the tomato mixture the day before and the toss with bread and lettuce just before serving.

Ingredients Nutrition

Directions

  1. Preheat oven to 350º.
  2. Combine first 5 ingredients in a bowl; stir with a whisk.
  3. Add tomato, onion, basil and bacon; toss well. Set aside.
  4. Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
  5. Bake at 350º for 15 minutes or until toasted; cool.
  6. Add bread and lettuce to tomatoes; toss gently to combine.
  7. Serve immediately.
Most Helpful

5 5

Simply splendid. Used some sourdough that was getting stale. I could up huge bowls of this!

5 5

What a great salad! One tip I would offer is get the best balsamic vinegar you can find to make the dressing. Chopped the onion so it was in smaller pieces, DH doesnt care for a lot of onion, used turkey bacon, and an italian loaf of day old bread. I will be making this for us again! Made and reviewed for the 2014 Culinary Quest - Cruisin' Culinary Queens.

5 5

Loved it! Can't go wrong with balsamic vinegar, bacon, tomato & basil. I will be making this fresh salad often.