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BLT Panzanella Salad
4 slices thick-cut bacon, chopped
2 cups torn rustic bread (about 4 oz.)
1/4 cup mayonnaise
1/4 tsp. lemon zest and 1 Tbsp. juice from 1 lemon
3 Tbsp. olive oil
4 tsp. whole-grain mustard
Salt and pepper
1 pint cherry or grape tomatoes, halved
3 large vine or heirloom tomatoes, sliced thin
2 cups coarsely chopped lettuce, such as Boston or romaine
1 cup torn fresh basil leaves
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BLT Panzanella Salad

BLT Panzanella Salad

BLT Panzanella Salad
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:15 minutes
1. Heat oven to 400 degrees. Cook bacon in a large oven-safe skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate and drain all but 1 tablespoon bacon fat from skillet.
2. Add bread pieces to skillet, stir to coat with fat, and transfer to oven. Bake until lightly golden and toasted, 8 to 10 minutes.
3. Stir together mayonnaise and lemon zest and juice and set aside. In a large bowl, whisk oil, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth. Toss with toasted bread and cherry tomatoes until coated and let sit for about 10 minutes.
4. Arrange tomato slices from the three larger tomatoes on plates and season with salt and pepper. Toss lettuce and basil with bread and cherry tomatoes and spread evenly over sliced tomatoes. Garnish salads with bacon and a drizzle of reserved mayonnaise mixture before serving.
Source: Hannaford fresh Magazine, July - August 2016