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Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Tomatoes

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Quick Panzanella Salad (02:48)

Total:: 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

Watch how to make this recipe.

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.

My Private Notes

Name: TBL Panzanella
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
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; 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

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1 - 3 of 6 videos

TBL Panzanella

Vinaigrette:

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53