BLT Panzanella Salad with Basil Dressing

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

20 min

GLUTEN FREE

NO



A panzanella salad recipe isn't complete without bread chunks that soak up all the juices from the tomatoes. Try it today.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
2 cups day old bread, cubed
4 cups ripe tomatoes, chopped
1/4 cup fresh basil, sliced
1/4 cup extra virgin olive oil
4 cups romaine lettuce, chopped
  

For the Dressing:

1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon honey
2 teaspoons rice vinegar
Salt and pepper to taste
1/4 cup fresh basil, chopped
DIRECTIONS
In a medium sauté pan, cook bacon until crisp. Drain and chop, set aside.

In a large bowl, combine the bread, tomatoes, basil, and olive oil. Toss gently and set aside while you prepare the dressing.
   

​For the dressing:

Combine all dressing ingredients in a blender or small food processor. Blend until smooth. Taste and season with salt and pepper as desired.

​For the salad:

Spread the romaine lettuce on a large platter or four smaller plates. Gently spoon the tomato and bread mixture over the lettuce.

Next, sprinkle the cooked bacon over the top. Finally, drizzle the basil dressing generously over the entire salad. Finish with a sprinkle of salt and pepper. Serve immediately.

Ingredients

Directions

1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
2 cups day old bread, cubed
4 cups ripe tomatoes, chopped
1/4 cup fresh basil, sliced
1/4 cup extra virgin olive oil
4 cups romaine lettuce, chopped
  

For the Dressing:

1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon honey
2 teaspoons rice vinegar
Salt and pepper to taste
1/4 cup fresh basil, chopped
In a medium sauté pan, cook bacon until crisp. Drain and chop, set aside.

In a large bowl, combine the bread, tomatoes, basil, and olive oil. Toss gently and set aside while you prepare the dressing.
   

​For the dressing:

Combine all dressing ingredients in a blender or small food processor. Blend until smooth. Taste and season with salt and pepper as desired.

​For the salad:

Spread the romaine lettuce on a large platter or four smaller plates. Gently spoon the tomato and bread mixture over the lettuce.

Next, sprinkle the cooked bacon over the top. Finally, drizzle the basil dressing generously over the entire salad. Finish with a sprinkle of salt and pepper. Serve immediately.