TBL Panzanella

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions

Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.

Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.

Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.


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    Recipe courtesy of Bobby Flay