BLT Panzanella Salad

Photo: Johnny Miller; Styling: Sarah Smart

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.

Yield: Serves 6
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 8.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.7g
  • Carbohydrate: 15.1g
  • Fiber: 2.3g
  • Cholesterol: 10mg
  • Iron: 0.9mg
  • Sodium: 299mg
  • Calcium: 33mg

Ingredients

  • 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

Preparation

  1. 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. 2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
  3. 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. 4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.
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