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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.