Panzanella Salad with Bacon, Tomato, and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make the tomato mixture a day ahead; toss with bread and lettuce just before serving. Ingredients:
3 tablespoons balsamic vinegar |
2 teaspoons extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
4 cups coarsely chopped tomato (about 1 1/3 pounds) |
1/2 cup vertically sliced red onion |
1/4 cup chopped fresh basil |
6 bacon slices, cooked and crumbled |
1 (8-ounce) loaf day-old french bread, cut into 1-inch cubes |
cooking spray |
2 cups torn romaine lettuce |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.
3. Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread and lettuce to tomato mixture; toss gently to combine. Serve immediately.
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