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BLT panzanella salad
Ingredients
- 1 sourdough loaf, cut into 1 inch cubes
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 2 tablespoons white wine vinegar
- 1 tablespoon chopped fresh basil
- 1 tablespoon Dijon mustard
- 2 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 6 slices of bacon, cooked and chopped
Directions
- Preheat the oven to 400ºF.
- Arrange the bread on a baking sheet and drizzle with 1 tablespoon of olive oil. Season the bread with salt and pepper.
- Bake until it is golden, about 10 minutes. Once golden, remove it from the oven and allow it to cool completely.
- Meanwhile, in a small bowl, whisk together the remaining oil, vinegar, basil, and Dijon.
- In a large bowl, toss together the toasted bread, lettuce, tomatoes, bacon, and vinaigrette. Serve immediately after tossing with the vinaigrette.
Nutritional Guidelines
437 Calories
