BLT Panzanella Salad with Sourdough Croutons

Hickory Smoked Thick Cut Bacon 16 oz

Think of this as your favorite BLT – reimagined as a vibrant, flavor-packed salad. Crisp SunnyValley Hickory Smoked Bacon, juicy cherry tomatoes, toasted sourdough croutons, and creamy avocado come together with a zippy Dijon vinaigrette for a fresh, satisfying spin on a classic.

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Serves:
4
Time To Prepare:
15
Time To Cook:
12

Directions

  1. Slice the bacon into thin strips. Cook in a sauté pan until fully crispy, then set aside.
  2. Toss sourdough cubes with olive oil, salt, and pepper. Toast in a 400°F oven for 10-12 minutes until crisp.
  3. In a large bowl, combine the tomatoes, greens, avocado, croutons, and bacon and set aside.
  4. Next whisk together vinegar, Dijon, and a drizzle of olive oil for dressing. Toss it in with the salad until fully coated.
  5. Top with croutons and serve.

Ingredients

  • 6 slices SunnyValley Hickory Smoked Bacon
  • 3 cups cubed sourdough bread
  • 2 cups cherry tomatoes, halved
  • 8 leaves romaine lettuce
  • 1 avocado, diced
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt & pepper