TBL Panzanella

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.