Panzanella Salad With Bacon, Tomato and Basil |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
3 tablespoons balsamic vinegar |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, minced |
4 cups coarsely chopped tomatoes, about 1-1/3 pounds |
1/2 cup sliced red onion |
1/4 cup chopped fresh basil |
6 slices cooked bacon, crumbled |
1 loaf french bread, day old, cut into 1 inch cubes |
2 cups torn romaine lettuce |
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.
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