BLT Panzanella


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Panzanella really is a summer salad, typically made when home gardens and farm stands are overrun with fresh, ripe beefsteak tomatoes. This salad is so popular that we keep it on the menu all year long, and instead of risking mushy out-of-season tomatoes, I just use my tomato confit, which adds a concentrated hit of tomato flavor.


For the Basil Vinaigrette

  • ¼ cup (60 ml) red wine vinegar
  • ¼ cup (10 g) packed basil leaves
  • 1 clove garlic, chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup (120 ml) extra virgin olive oil

For the Salad

  • 6 slices day-old ciabatta bread, halved lengthwise
  • ½ cup (120 ml) oil from Tomato Confit
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 12 ounces (340 g) slab bacon or Smoked Porchetta, cut into lardons
  • 12 to 18 Tomato Confit halves
  • 4 ounces (115 g) arugula and mustard greens mix
  • Thyme Tzatziki


Make the vinaigrette: Combine the vinegar, basil, garlic, salt, pepper, and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. The vinaigrette can be stored, tightly covered, in the refrigerator for up to 1 day.

Make the salad: Preheat a grill to high or heat a grill pan over high heat. Brush both sides of the bread with ¼ cup (60 ml) of the tomato confit oil and season with salt and pepper. Grill on both sides until lightly golden brown, about 1 minute per side. Let cool for 5 minutes. Cut into 1-inch (2.5-cm) squares and place the cubes in a large bowl.

Put the canola oil and bacon in a large pan and cook over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Remove to a plate lined with paper towels to drain, then add to the bowl with the bread. Add the tomatoes and the remaining ¼ cup (60 ml) tomato confit oil and toss.

In a second large bowl, toss the greens with ¼ cup (60 ml) of the vinaigrette until well coated. Add the greens to the bread mixture and toss to combine.

Spread the tzatziki on the bottom of a large platter and place the salad on top. Drizzle with more of the vinaigrette. Serve immediately.