Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe.
6 ounces French bread baguette, cut into 1/2-inch cubes
4 slices hickory-smoked bacon
1 tablespoon olive oil
1/4 cup red wine vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 cups torn romaine lettuce
1 1/2 pounds plum tomatoes, cut into 1/2-inch wedges
3 green onions, thinly sliced
1/2 cup (2 ounces) crumbled feta cheese
How to Make It
Preheat oven to 350°.
Layer bread on a baking sheet; coat with cooking spray. Bake at 350° for 18 minutes or until toasted.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Cut bacon into 1/2-inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper, and salt.
Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately.