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A rolled up screen projector
Course: Sides & Salads
Keyword: Italian, Pork, Salads, TBL Panzanella

TBL Panzanella

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 to 6 servings
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  • 12 ounces French bread, cut into 1-inch cubes
  • 8 slices bacon, chopped and cooked, fat reserved
  • 12 ounces grape tomatoes, halved
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 12 ounces yellow pear or other heirloom tomato, halved or roughly chopped, if using heirlooms
  • 1 small head romaine lettuce, chopped
  • 1 tablespoon thinly sliced fresh mint
  • 1 tablespoon thinly sliced fresh basil
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 to 6 servings

Procedure

  • Heat the oven to 350ºF.
  • Spread the bread cubes on a half sheet pan and bake until dry but not browned, 10 to 12 minutes. Cool for 5 minutes. Place the bread cubes and half of the bacon drippings in a large bowl and toss to combine.
  • Place the rest of the bacon drippings in a 10-inch saute pan set over high heat. When the fat is nice and hot, add the grape tomatoes, cut side down, and cook until brown, about 5 minutes. Remove from the heat.
  • Whisk the vinegar, salt, pepper, and oil in a large metal bowl to emulsify.
  • Invite the bacon, all the tomatoes, and the lettuce to the vinaigrette and toss to combine. Add the bread cubes and toss again.
  • Garnish with the mint and basil and serve.
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