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BLT panzanella with bacon, avocado, tomatoes, toasted ciabatta, arugula, and basil

Blt Panzanella Salad with Bacon, Avocado and Tomatoes

BLT panzanella is a fresh bread salad that combines crispy toasted ciabatta with savory bacon, juicy tomatoes, and creamy avocado. It is an easy, flavorful dish with satisfying textures that works well for casual meals and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian-Inspired
Calories: 455
Ingredients Method Notes

Ingredients
  

  • 2 pints cherry tomatoes, halved
  • 1 shallot, thinly sliced (see notes)
  • 5-6 slices bacon
  • 4 thick slices ciabatta bread, cut into cubes
  • 2 avocados, cut into chunks
  • 3-4 cups arugula
  • 1/2 cup fresh basil leaves, cut into thin strips
  • olive oil, balsamic, salt, and pepper to taste

Method
 

Preparation
  1. Combine the cherry tomatoes and shallot with a drizzle of olive oil and balsamic, then set aside while preparing the remaining ingredients.
Cooking
  1. Cook the bacon in a pan until crisp. Transfer it to a paper-towel-lined plate and leave the rendered grease in the pan.
  2. Add the ciabatta cubes to the bacon grease and cook over medium heat, stirring, until the bread is crisp and golden. Move the toasted bread to a paper-towel-lined plate.
  3. Crumble the cooked bacon into pieces.
Assembly
  1. Gently combine the bacon, toasted bread, avocado, arugula, and basil with the tomato mixture.
  2. Adjust the seasoning with additional olive oil, balsamic, salt, or pepper as needed, then serve.

Notes

For the best shallot texture, slice it very thinly using a mandoline slicer. A grated clove of garlic can also be used instead for a different savory flavor.