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A panzanella salad recipe isn’t complete without bread chunks that soak up all the juices from the tomatoes. Try it today.

BLT Panzanella Salad with Basil Dressing
Dry-Aged Bacon

BLT Panzanella Salad with Basil Dressing
Servings: 420 minutes

For the Dressing:

  • 4 tablespoons cup mayonnaise
  • 4 tablespoons sour cream or greek yogurt
  • 1 teaspoon honey
  • 2 teaspoons rice vinegar
  • Salt and pepper to taste
  • 1/4 cup fresh basil, chopped
  • 1 package Jones Dairy Farm Dry Aged Bacon
  • 2 cups day old bread, cubed
  • 4 cups ripe tomatoes, chopped
  • 1/4 cup fresh basil, sliced
  • 1/4 cup extra virgin olive oil
  • 4 cups romaine lettuce, chopped

For the dressing:
Combine all dressing ingredients in a blender or small food processor. Blend until smooth. Taste and season with salt and pepper as desired.

  • 1In a medium sauté pan, cook bacon until crisp. Drain and chop, set aside.
  • 2In a large bowl, combine the bread, tomatoes, basil, and olive oil. Toss gently and set aside.
  • 3Spread the romaine lettuce on a large platter or four smaller plates. Gently spoon the tomato and bread mixture over the lettuce.
  • 4Sprinkle the cooked bacon over the top. Finally, drizzle the basil dressing generously over the entire salad. Finish with a sprinkle of salt and pepper. Serve immediately.
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