Tomato bacon salad a delightful mix of flavors
Tomatoes are in season and they don't need anything more than a sprinkling of sea salt, but if you're looking for another way of celebrating the many varieties with their complex flavors, give this BLT Panzanella a try. The salty and crunchy bacon, peppery arugula, crispy baconfat-coated croutons and zesty shallot vinaigrette offer a bed of summery goodness for wedges of the brightly colored fruit. This familysized recipe is great for your next cookout, or if you want to enjoy the salad as a light lunch over several days, simply keep the croutons separate from the rest of the salad and toss them in right before eating.
BLT PANZANELLA 1 lb. thick-cut bacon rashers,
cut into A- inch slices 1 large loaf crusty Italian bread cut into 1 A- inch cubes (about 8 cups) A t. salt, divided A t. black pepper, divided D t. garlic powder B c. red wine vinegar B c. olive oil 2 T. minced shallot
A t. dried oregano 4 hearty heirloom tomatoes, quartered lengthwise then each cut into 3 smaller wedges 4 to 5 oz. baby arugula Preheat oven to 400 degrees. Place the bacon pieces in a large saute pan and set over medium heat. Cook for about 10 minutes, or until the bacon is crispy. Use a slotted spoon to transfer the bacon to a plate that's lined with several layers of paper towels, then remove 5 T. of the bacon fat to a small bowl.
Place the bread cubes on a large sheet pan and toss with the reserved bacon fat, D t. salt,
D t. black pepper and garlic powder. Bake the bread for 20 minutes, tossing the cubes after 10 minutes. Set aside to cool completely.
Meanwhile, make the dressing by whisking together the red wine vinegar, minced shallot and dried oregano. Slowly drizzle in the olive oil while whisking constantly, then season the dressing with the remaining D t. of salt and black pepper.
In a large bowl, combine the crisp bacon, toasted bread cubes, tomato wedges and arugula. Pour the dressing over the mixture and toss until all ingredients are evenly coated. Serve this salad immediately to avoid soggy croutons.