Iconic Modern Home

Iconic Modern Home
Click for More Information

Thursday, May 18, 2017

Skillet BLT Panzanella

The heat today in New York is unreal.   At one point during the day it reached 99 degrees!!!!  I guess summer is in full swing.  I really want to focus on making more salads this summer.  Last year we all took turns making different ones and it was so great.  I hope to keep that going for sure!!!!  This Panzanella salad looks incredible.  I am going to try it over the weekend!!!  Bon Appetit!!!!


image delish.com


adapted from Delish.com
  • 12 oz. thick-cut bacon, cut into 1" pieces
  • 2 c. ciabatta bread, torn into small pieces
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 3 tbsp. balsamic vinegar
  • 5 oz. arugula
  • 1 lb. very ripe tomatoes, mixed varieties, and sizes cut into bite-size pieces
  • 1 small red onion, thinly sliced
  • 1/2 c. chopped fresh parsley
  • 1/4 c. torn basil leaves
  1. Heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside. Remove half the bacon fat and reserve.
  2. Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper. Toast until golden brown, about 5 minutes. Transfer croutons to a bowl and set aside.
  3. Add remaining bacon fat to sauté pan and toss with garlic over medium heat. Sauté until garlic is softened and fragrant, 1 to 2 minutes. Remove from heat and stir together with balsamic vinegar, salt, and pepper.
  4. Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing. Top with bacon and basil and serve immediately.