If you’re a fan of the classic BLT sandwich, you’ll love this BLT Panzanella Salad! This fresh, vibrant salad combines crispy bacon, toasted bread cubes, and juicy tomatoes, all tossed together with romaine and iceberg lettuce. The creamy, zesty lemon dressing with hints of Dijon mustard and sriracha brings everything together. This salad is perfect for lunch, dinner, or even a light side for a gathering. Plus, it’s a unique twist on the traditional Panzanella salad that’s easy to prepare and full of flavor.
Ingredients:
For the Salad:
- 1 pound bacon
- 1 tablespoon extra-virgin olive oil
- 1/2 loaf French or Italian bread, cut into 1-inch squares
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups chopped romaine lettuce
- 4 cups chopped iceberg lettuce
- 1 cup fresh basil leaves
- 2 sizable tomatoes, with the cores removed and chopped into small pieces
For the Dressing:
- 2 tablespoons fresh lemon juice
- Zest from 1/4 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon mayonnaise
- 1 tablespoon crème fraîche or sour cream
- 1/2 teaspoon agave nectar or honey
- A few drops of sriracha (or hot sauce of your choice)
- 1/4 teaspoon salt
- A sprinkle of freshly cracked black pepper
- 2 tablespoons bacon fat (reserved from cooking the bacon)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon basil, finely chopped
Instructions:
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain.
- Toast the Bread: Preheat the oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon of olive oil, salt, and black pepper. Spread the bread cubes evenly on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
- Prepare the Salad Base: In a large bowl, combine the chopped romaine, iceberg, fresh basil leaves, and tomatoes.
- Make the Dressing: In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, whole grain mustard, mayonnaise, crème fraîche (or sour cream), agave nectar (or honey), and sriracha. Season with salt and black pepper. Slowly whisk in the reserved bacon fat and extra-virgin olive oil until the dressing is smooth and emulsified. Stir in the finely chopped basil.
- Assemble the Salad: Add the toasted bread cubes and crispy bacon (crumbled into bite-sized pieces) to the salad bowl with the lettuce and tomatoes. Drizzle the salad with the prepared lemon dressing and toss everything gently to coat evenly.
- Serve: Transfer the salad to individual bowls or a serving platter. Serve immediately to enjoy the crisp textures and vibrant flavors of this BLT Panzanella.
Conclusion:
This BLT Panzanella Salad offers the perfect combination of crunchy, fresh, and savory elements. With crispy bacon, toasted bread cubes, and a zesty lemon mustard dressing, this salad is a refreshing twist on the classic BLT. It’s easy to prepare and makes for a satisfying meal or side dish that will impress family and friends alike.
BLT Panzanella Salad with Zesty Lemon Dressing
A fresh and savory BLT-inspired Panzanella saladwith crispy bacon, crunchy bread cubes, and a zesty lemon mustard dressing.
Ingredients
For the Salad:
- 1 pound bacon
- 1 tablespoon extra-virgin olive oil
- 1/2 loaf French or Italian bread cut into 1-inch squares
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups chopped romaine lettuce
- 4 cups chopped iceberg lettuce
- 1 cup fresh basil leaves
- 2 sizable tomatoes with the cores removed and chopped into small pieces
For the Dressing:
- 2 tablespoons fresh lemon juice
- Zest from 1/4 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon mayonnaise
- 1 tablespoon crème fraîche or sour cream
- 1/2 teaspoon agave nectar or honey
- A few drops of sriracha or hot sauce of your choice
- 1/4 teaspoon salt
- A sprinkle of freshly cracked black pepper
- 2 tablespoons bacon fat reserved from cooking the bacon
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon basil finely chopped
Instructions
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain.
- Toast the Bread: Preheat the oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon of olive oil, salt, and black pepper. Spread the bread cubes evenly on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
- Prepare the Salad Base: In a large bowl, combine the chopped romaine, iceberg, fresh basil leaves, and tomatoes.
- Make the Dressing: In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, whole grain mustard, mayonnaise, crème fraîche (or sour cream), agave nectar (or honey), and sriracha. Season with salt and black pepper. Slowly whisk in the reserved bacon fat and extra-virgin olive oil until the dressing is smooth and emulsified. Stir in the finely chopped basil.
- Assemble the Salad: Add the toasted bread cubes and crispy bacon (crumbled into bite-sized pieces) to the salad bowl with the lettuce and tomatoes. Drizzle the salad with the prepared lemon dressing and toss everything gently to coat evenly.
- Serve: Transfer the salad to individual bowls or a serving platter. Serve immediately to enjoy the crisp textures and vibrant flavors of this BLT Panzanella.