BLT Panzanella Salad

The oxymoron that this is a bread salad is not lost on us, but we surely are grateful for its creation. This salad takes all the elements of our favorite sandwich, and it truly is perfection 🙌🏼 Sneak this one onto your menu this weekend, and hit repeat all summer.

1/2 loaf of sourdough bread, cut into 1” cubes (about four cups)
6 oz slab bacon, (about three thick cut strips)
3 beefsteak or Campari tomatoes, cut into 1” cubes (about three cups)
3 large handfuls of arugula

Dressing:
1 Tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon of whole grain Dijon
3 Tablespoons mayonnaise (we love @sirkinsington)
1 garlic clove, grated
Salt and pepper to taste

Place bacon on a baking sheet and out into a cold oven. Set oven to 400 degrees and cook about 20 minutes, until crispy. Drain on a paper towel. Once cool, chop into half inch pieces.

Lower oven to 350 degrees. Place cubed bread in a single layer on a baking sheet. Bake until completely dry, about 15 minutes. Do not use any oil on the bread. We want to dry the bread out so it will absorb the dressing and juices from the tomatoes.

Whisk together the lemon juice, Dijon mustard, grain mustard, mayonnaise, garlic and salt and pepper to taste.

Place the bread cubes in a large bowl. Place the tomatoes and their juices on top. Toss with the dressing. Then add the arugula and toss again. Sprinkle bacon on top 💫