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BLT Panzanella Salad

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 25 mins
Total time 25 mins
Yield Serves 6
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.


  • 1 tablespoon unsalted butter
  • 3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces
  • 3/4 cup fresh corn kernels
  • 4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4-inch-thick slices
  • 1 cup small multicolored cherry tomatoes, halved
  • 1/8 teaspoon plus dash of kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 cup baby arugula
  • 3 tablespoons canola mayonnaise (such as Hellmann's)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh chives
  • 1/4 cup thinly sliced basil leaves
  • 3 applewood-smoked bacon slices, cooked and crumbled

Nutrition Information

  • calories 150
  • fat 8.5 g
  • satfat 2.5 g
  • monofat 3 g
  • polyfat 1.3 g
  • protein 4.7 g
  • carbohydrate 15.1 g
  • fiber 2.3 g
  • cholesterol 10 mg
  • iron 0.9 mg
  • sodium 299 mg
  • calcium 33 mg

How to Make It

  1. Melt butter in a large skillet over medium-high heat. Add bread; sauté 5 minutes or until bread is toasted, stirring occasionally. Remove from heat; stir in corn.

  2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.

  3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.

  4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.