BLT panzanella salad

By Sara Lynn Cauchon
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blt-salad
Credit:

THE SOCIAL

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TOTAL TIME

Ingredients

  • 1 sourdough loaf, cut into 1 inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon Dijon mustard
  • 2 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 6 slices of bacon, cooked and chopped

Directions

  1. Preheat the oven to 400ºF.
  2. Arrange the bread on a baking sheet and drizzle with 1 tablespoon of olive oil. Season the bread with salt and pepper. 
  3. Bake until it is golden, about 10 minutes. Once golden, remove it from the oven and allow it to cool completely.
  4. Meanwhile, in a small bowl, whisk together the remaining oil, vinegar, basil, and Dijon.
  5. In a large bowl, toss together the toasted bread, lettuce, tomatoes, bacon, and vinaigrette. Serve immediately after tossing with the vinaigrette.
NUTRITIONAL GUIDELINES (PER SERVING)
Calories 437

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