Ready for a shocker? I. Do. Not. Love. Bacon. Crraazzzyyyy. I know. Now put those pitchforks away already. The less I eat the more there is for you. So just stay calm. But honestly, I just have never been a fan. When eating out, I would avoid dishes that included it or I would ask it to be left out. The only time I was ever really game, was when it came in a club sandwich, as there were lots of other “things” happening. And mainly I accepted the bacon, because I appreciated the crunchy saltiness it added. But a BLT, bacon on my burger, naaaaah no thanks, you can just keep that. Nowadays we are on talking terms, which is pretty far from where we started. However, now I only nom on turkey bacon so I’m kind of still cheating on the whole bacon thing.
BUT not to worry as you can tell I am still encouraging some bacon in your life with this delicious BLT Panzanella. Panzanella essentially means a salad of BREAD!! Ahhhh it can’t get any better! Seriously, a SALAD of BREAD. I rest my case.
Logan prefers to call this a deconstructed BLT because the poor guy can never remember the word Panzanella. Meh it works. It pretty much is what’s happening in this bowl of greatness anyway. Bacon – Check. Tomatoes – Check. Lettuce/Arugula – Check. Mayo – Check. Yep a BLT in a bowl. Hoorah!
The dressing for this Panzanella crosses the line of a mayo and salad dressing since it is kind of a salad. And you will probably have leftover of the dressing because I actually doubled the original amounts since Logan likes his salad dripping. I’m a just coat everything lightly. Logan dripping. So to accommodate both of us I doubled the recipe and let him go dressing crazy. I find that it’s a stronger dressing so start with less and add as you wish. Don’t want to blow this masterpiece with eager pours.
Also as I’ve said before and will again I’m sure, I get way too eager and shortcut when it comes to photos… because staring at something you want to eat is very hard to do for any length of time. So with that being said my bread was slightly not goldeny delicious and my salad was not dressed. Again I get eager. I can’t help myself. But YOURS will definitely have wonderful golden bread and dressing, of course. Really, I will work on this, promise.
Feel free to up and down your salad ingredients… add more bacon, less tomatoes, skip them all together and go BTT or maybe BBT hey hey hey. It’s up to you. Really creating it to your preference will work in this case. It’s a salad come on now.
As this is a salad, you definitely want to be tossing it all together in the dressing last minute before serving. So if for whatever reason this guy is going to have to sit or wait, I would recommend having everything ready and separated into their own containers. Then throw it all together and give it a toss. Followed by immediately devouring. I did it. It’s cool.
Now your bread isn’t going to be all crouton-y. It’s going to have a nice light crunch on the outside and maintain that softer bread quality on the inside. I went for baking my bread in the whole slice form to better accomplish the this. You can however cube your bread and bake it that way if you do want more crunch. But definitely reduce the time you are baking them, start checking them after only a few minutes. Seriously not going for croutons here. Your mouth will hate you if you do. It will think you are waging war with all that crunchy corner-y crouton-ness.
Alright time to get your BLT on. Go!
Well what’s your bacon take? Lover, super lover, mega lover? Or are you a hater?
- For the dressing:
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 1 tsp Dijon mustard
- 1 garlic clove, pressed
- For the salad:
- olive oil or melted butter
- 1/3 – 1/2 sourdough loaf, sliced 1/2 inch thick
- 1 cup cherry tomatoes or 1/2 pint, halved
- 2 cups arugula
- 4 turkey bacon slices, cooked and roughly chopped
- In a small bowl whisk all dressing ingredients until well combined. Set aside.
- Preheat oven to 400 degrees.
- Brush slices of sourdough with olive oil or melted butter until lightly coated. Lay slices of bread on a baking sheet and place into oven. Bake for 10 minutes or until lightly golden in color, flipping slices half way through. Remove from oven and let cool enough to touch. Cut slices into bite sized cubes.
- In a large bowl add cubed bread, cherry tomatoes, arugula and bacon. Toss ingredients until evenly dispersed.
- Add dressing to bowl of salad, starting with 1/2 and slowly adding more to taste. You can also dress each bowl of salad on it’s own with desired amount.
- Serve immediately.