A skillet BLT panzanella with crispy toasted bread cubes, juicy cherry tomatoes, and crispy bacon, tossed with fresh romaine lettuce and a light vinaigrette on a rustic wooden table. Garnished with black pepper and fresh basil, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Skillet Blt Panzanella

Portions:4
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Ingrediënten

  • 12 oz. thick-cut bacon cut into 1″ pieces
  • 2 c. ciabatta bread torn into small pieces
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic minced
  • 3 tbsp. balsamic vinegar
  • 5 oz. arugula
  • 1 lb. very ripe tomatoes mixed varieties and sizes, cut into bite-size pieces
  • 1 small red onion thinly sliced
  • ½ c. chopped fresh parsley
  • ¼ c. torn basil leaves

Instructies

  • Heat a large sauté pan over medium heat and add bacon in an even layer.
  • Fry until crisp, about 5.
  • Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside.
  • Remove half the bacon fat and reserve.
  • Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper.
  • Toast until golden brown, about 5.
  • Transfer croutons to a bowl and set aside.
  • Add remaining bacon fat to sauté pan and toss with garlic over medium heat.
  • Sauté until garlic is softened and fragrant, 1 to 2.
  • Remove from heat and stir together with balsamic vinegar, salt, and pepper.
  • Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing.
  • Top with bacon and basil and serve immediately.
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Recipe Category Salad
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