TBL Panzanella

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
  3. Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.