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BLT panzanella

BLT panzanella served on a large plate

BLT panzanella

Name: BLT panzanella
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 6 rashers thick-cut bacon; 300g day-old sourdough or other crusty bread, torn into large chunks; 3 tbsp olive oil; 700g ripe mixed cherry tomatoes any larger ones halved; 100g mayonnaise; 1 tbsp apple cider vinegar; 1 shallot peeled and finely chopped; 1 tbsp capers drained, rinsed and finely chopped; 1 lemon zested and juiced; 1 tbsp honey; small bunch of basil finely chopped, plus extra leaves to serve; 80g rocket

Liberty Mendez

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Serves 6

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.6 ratingsRate

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Combine the elements of a BLT – salty bacon, crisp lettuce and sweet tomatoes – with golden croutons and a vinegary dressing for a twist on a panzanella

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Try this BLT panzanella, then try our BBQ peach panzanella, avocado panzanella, charred nectarine & prosciuto panzanella and halloumi panzanella salad. Next, try creamy Tuscan chicken and our epic summer salad.

Ingredients

Nutrition

Units:

MetricUS

6 rashers thick-cut bacon
300g day-old sourdough

or other crusty bread, torn into large chunks
3 tbsp olive oil
700g ripe mixed cherry tomatoes

any larger ones halved
100g mayonnaise
1 tbsp apple cider vinegar
1 shallot

peeled and finely chopped
1 tbsp capers

drained, rinsed and finely chopped
1 lemon

zested and juiced
1 tbsp honey
small bunch of basil

finely chopped, plus extra leaves to serve
80g rocket

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Nutrition: Per serving

kcal404
fat24g
saturates4g
carbs33g
sugars10g
fibre3g
protein12g
salt2.4g

Method

step 1

Heat the oven to 200C/180C fan/gas 4. Put the bacon in a shallow baking tray in a single layer and bake for 15 mins, turning halfway through until just starting to crisp up. Add the bread pieces and 1 tbsp of the olive oil, season with black pepper and toss everything together. Bake for 10 mins more until the bread is lightly toasted and the bacon crisp, tossing again halfway through. Leave to cool, then chop the bacon into rough pieces.
step 2

Tip the tomatoes in a colander set in the sink, sprinkle over 1 tsp sea salt and leave for 15 mins.
step 3

Whisk the mayonnaise, vinegar, shallot, capers, lemon zest and juice, honey and basil together in a small bowl and lightly season. Pour half the dressing into a large bowl and whisk in the remaining oil and 1 tbsp water. Tip in the rocket, drained tomatoes, bacon and croutons and toss to combine.
step 4

Pile the panzanella onto a large serving platter and scatter over the extra basil leaves. Serve with the remaining dressing on the side.

Recipe from Good Food magazine, July 2021

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A star rating of 5 out of 5.6 ratings

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