Recipes BLT Panzanella Salad with Basil Dressing

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

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.

This recipe is made using
Jones Dairy Farm Dry-Aged Bacon

Dry-Aged Bacon

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