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Panzanella Salad with Bacon, Tomato, and Basil

Yield 6 servings (serving size: about 1 3/4 cups)
Make the tomato mixture a day ahead; toss with bread and lettuce just before serving.

Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 4 cups coarsely chopped tomato (about 1 1/3 pounds)
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh basil
  • 6 bacon slices, cooked and crumbled
  • 1 (8-ounce) loaf day-old French bread, cut into 1-inch cubes
  • Cooking spray
  • 2 cups torn romaine lettuce

Nutrition Information

  • calories 190
  • caloriesfromfat 29 %
  • fat 6.2 g
  • satfat 1.6 g
  • monofat 3.1 g
  • polyfat 1 g
  • protein 6.8 g
  • carbohydrate 27.7 g
  • fiber 3.1 g
  • cholesterol 5 mg
  • iron 2 mg
  • sodium 541 mg
  • calcium 50 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.

  3. Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread and lettuce to tomato mixture; toss gently to combine. Serve immediately.