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BLT panzanella salad
Serves: 2
Prep time: 20 minsTotal time: 
Recipe Photography by Andrew Burton
BLT panzanella salad
This bacon lettuce and tomato panzanella salad recipe is quick and easy to assemble and makes a delicious light lunch or side dish
Serves: 2
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
357Kcal
Fat
18gr
Saturates
5gr
Carbs
31gr
Sugars
10gr
Fibre
1gr
Protein
14gr
Salt
3.75gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 400gripemixedtomatoes
- 4leansmokedbaconrashers
- 100gciabattabread
- 1½tbspextra-virginoliveoil
- ½tbspredwinevinegar
- ½smallshallot,finelychopped
- 40gwildrocket
- 2roastedredpeppers(fromajar),drainedandsliced
- ½x30gpackbasil,leavestorn(reservesomeforgarnish)
Step by step
- Cut the larger tomatoes into wedges or slices, and halve the smaller tomatoes. Put in a colander and sprinkle lightly with salt. Set aside while you prepare the rest of the salad.
- Heat a dry frying pan then cook the bacon for about 5 minutes over a medium-high heat until both sides are golden brown and crispy. Leave to cool and crisp up further on a kitchen paper-lined plate.
- Tear the bread into bite-size chunks, add ½ tablespoon of oil to the frying pan and toss the bread over a medium heat until golden and lightly toasted. Set aside.
- In a small bowl, whisk together the remaining 1 tablespoon of oil, red wine vinegar and shallot. Roughly chop the crispy bacon.
- Toss the rocket with the tomatoes, red peppers, basil and dressing. Season to taste, divide between two shallow bowls and top with the bacon pieces and croutons. Garnish with the reserved basil leaves.