TBL Panzanella

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4 cups French bread cut into 1-inch cubes and dried overnight

6 slices bacon, cooked, chopped, drippings reserved

2 cups halved grape tomatoes

2 tablespoons oil, for searing

2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes

2 cups chopped romaine lettuce

Vinaigrette:

1/4 cup red wine vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

1 tablespoon chiffonade mint

1 tablespoon chiffonade basil