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BLTA panzanella salad with arugula and herbs

Mixing the classic flavours of a BLT sandwich with a panzanella—an Italian bread salad—is a recipe for family-friendly deliciousness. There’s a lot to love here: arugula and herbs play off the salty intensity of the bacon. 



BLTA Panzanella Salad

  • 3 oz. French or sourdough bread, cut into1-inch cubes (about 2 cups)
  • 2 tbsp mayonnaise
  • 4 strips cooked bacon, chopped
  • 2 large ripe tomatoes, cut into 1-inch cubes
  • 1 ripe avocado, cut into cubes
  • 4 cups arugula
  • 1 cup basil, roughly chopped
  • 1/2 cup fresh parsley, roughly chopped


  • 3 tbsp balsamic vinegar or red wine vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup extra virgin olive oil


Toast the Bread

  1. In a large bowl, toss together the cubed bread and mayonnaise until the bread is thoroughly coated in mayonnaise. In a large nonstick pan over medium heat, toast the bread until golden brown on various sides, about one to two minutes on each side.
  2. Transfer the toasted bread back to the large bowl and add the bacon, tomatoes, avocado, arugula, basil, and parsley. Set aside.

Make the Vinaigrette

  1. In a small bowl, whisk together the balsamic vinegar, dijon mustard, oregano, salt, and ground black pepper until combined. While whisking, slowly drizzle in the virgin olive oil until fully combined. Set aside. 

Finish the Dish

  1. Drizzle as much of the vinaigrette onto the ingredients and gently toss to combine. 
  2. Serve immediately, or let sit for 30 minutes to let the flavors combine even more. Enjoy!