BLT Panzanella. In other words, let’s fry bread cubes and eat them in a salad. YOLO.
Let me guess: you love BLTs and you’re super excited for this flavor combo?
Let me also guess: you are questioning my decision to call this a salad?
Guys, get real. Panzanella is a thing, and while this one is maybe taking some creative liberties with its BLT-inspiration, it’s equally as golden-crispy-delicious as the real thing. I mean, look at those dreamy grill-ish marks on the bread. Those bread bites are simultaneously crunchy and salty and oozing with love.
Here are a few gems that you’ll find in this BLT Panzanella:
- Bacon (the B)
- Lettuce (the L) (also technically not lettuce, but close enough)
- Tomato (the T)
- Heavenly fried bread bites
- Garlic or shallot, whatever suits your fancy
- Basil, for summer times
- Balsamic vinegar
- Olive oil
- Salt n pepp
The most time consuming part of this recipe is frying the bacon and the bread. No biggie. You got this.
I often listen to a “flash briefing” on our Alexa-machine-robot while I am making dinner, and I kid you not: I finished making this before our flash briefing was done. Win!
Yeah, that BLT Panzanella. She’s a speedy one.
The beauty of this recipe is that the bacon carries most of the flavor (and, I guess the bread, too, since you’re technically frying it in the bacon grease), so you really don’t need to add a fancy dressing. Although, now that I’m thinking about it, a basil vinaigrette would be suuuuper nice.
But for us quickies, a drizzle of olive oil, balsamic, and some thin slices of red onion, shallot, or garlic will do the trick.
I just can’t say enough about that crunchy golden brown bread. I want to wax poetic to you about the in-season tomatoes and basil and everything, but guys. THE BREADDDDD. I can neither confirm or deny that I sometimes re-fry the leftover bread and eat it all on its own.
Crispy bread soaking in juicy tomatoes with the added benefit of bacon and avocado? This combo is just SO star-quality. Read jekyllandhydessportsbar.com to know more info .
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