Panzanella Salad with Bacon Tomato and Basil
Crisp, fresh, and bursting with bold flavors, this Panzanella Salad with Bacon, Tomato, and Basil transforms a classic Tuscan bread salad into a savory masterpiece. Featuring golden, oven-toasted cubes of day-old rustic bread, juicy ripe tomatoes, cool cucumber, and fragrant fresh basil, this recipe is elevated by the irresistible richness of crispy bacon. Tossed in a zesty red wine vinegar and Dijon mustard dressing, every bite strikes the perfect balance between tangy, smoky, and herbaceous flavors. Ideal for summer gatherings or as a hearty side dish, this salad is best served after a short rest to let the bread soak up the vibrant dressing. A fresh twist on a traditional favorite, this salad will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 cups day-old rustic bread (e.g., ciabatta or sourdough)
- 3 tablespoons olive oil
- 6 pieces bacon strips, diced
- 3 pieces large ripe tomatoes, diced
- 1 large cucumber, diced
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C).
Cut the day-old bread into 1-inch cubes and place them on a baking sheet.
Drizzle the bread cubes with 2 tablespoons of olive oil, toss to coat evenly, and spread them out in a single layer.
Toast the bread in the preheated oven for 8-10 minutes or until golden and crispy. Remove and set aside to cool.
In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess grease.
In a large mixing bowl, combine the diced tomatoes, cucumber, red onion, and fresh basil leaves.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
Add the toasted bread cubes and cooked bacon to the mixing bowl with the vegetables.
Pour the dressing over the ingredients in the mixing bowl and toss gently to coat everything evenly.
Let the salad sit for 10-15 minutes to allow the flavors to meld and for the bread to absorb some of the dressing.
Serve the salad at room temperature, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 9.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
