Name: BLT Panzanella
Yield: Serves 4 to 6
Ingredients: ½ cup (120 ml) oil from Tomato Confit; 6 slices day-old ciabatta bread, halved lengthwise; ½ cup (120 ml) extra virgin olive oil; ¼ teaspoon ground black pepper; 4 ounces (115 g) arugula and mustard greens mix; Thyme Tzatziki; ¼ teaspoon kosher salt; 1 clove garlic, chopped; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 12 ounces (340 g) slab bacon or Smoked Porchetta, cut into lardons; ¼ cup (60 ml) red wine vinegar; 12 to 18 Tomato Confit halves; ¼ cup (10 g) packed basil leaves

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

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.

Ingredients

For the Basil Vinaigrette

¼ cup (60 ml) red wine vinegar
¼ cup (10

Method

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