Panzanella, the beloved Italian bread salad, gets a delicious upgrade with the addition of crispy bacon, juicy tomatoes, and crisp lettuce—transforming it into a BLT Panzanella! This vibrant dish combines the best of both worlds: the rustic charm of a traditional panzanella and the irresistible flavors of a BLT sandwich. Perfect for summer picnics, potlucks, or a light yet satisfying meal, this salad is a crowd-pleaser.
In this article, we’ll explore:
- The origins of panzanella and how the BLT twist came to be
- A step-by-step recipe for making the ultimate BLT Panzanella
- Tips for customization to suit your taste
- Serving suggestions to elevate your dish
The Origins of Panzanella & the BLT Twist
What is Panzanella?
Panzanella is a Tuscan salad traditionally made with stale bread, tomatoes, cucumbers, onions, and basil, dressed with olive oil and vinegar. The bread soaks up the juices from the tomatoes, creating a satisfying texture that’s both crunchy and tender.
Why Add BLT Elements?
The BLT (Bacon, Lettuce, and Tomato) sandwich is an American classic, loved for its smoky, salty, and fresh flavors. By incorporating these ingredients into panzanella, we create a hearty yet refreshing salad that’s bursting with texture and taste.
Why You’ll Love This Dish
✔ Uses simple, fresh ingredients
✔ Perfect for using up stale bread
✔ Balances smoky, tangy, and herby flavors
✔ Great as a side or a main course
BLT Panzanella Recipe
Ingredients
For the Salad:
- 4 cups (about 200g) stale crusty bread (ciabatta, sourdough, or baguette), torn into bite-sized pieces
- 6 slices thick-cut bacon, cooked until crispy and chopped
- 2 cups (300g) cherry or heirloom tomatoes, halved
- 1 large cucumber, diced
- ½ red onion, thinly sliced
- 2 cups (about 60g) romaine or butter lettuce, chopped
- ¼ cup fresh basil leaves, torn
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar (or balsamic for a sweeter touch)
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
Optional Add-Ins:
- Avocado slices
- Crumbled feta or goat cheese
- Hard-boiled eggs
- Grilled chicken (for extra protein)
Step-by-Step Instructions
1. Toast the Bread
- Preheat oven to 375°F (190°C).
- Toss the torn bread with 1 tbsp olive oil and a pinch of salt.
- Spread on a baking sheet and toast for 10-12 minutes until golden and crisp. Let cool.
2. Cook the Bacon
- In a skillet, cook bacon until crispy. Drain on paper towels, then chop.
3. Prepare the Vegetables
- Halve the tomatoes, dice the cucumber, slice the onion, and chop the lettuce.
4. Make the Dressing
- Whisk together olive oil, vinegar, Dijon, garlic, salt, and pepper.
5. Assemble the Salad
- In a large bowl, combine toasted bread, bacon, tomatoes, cucumber, onion, lettuce, and basil.
- Drizzle with dressing and toss gently. Let sit for 10 minutes to allow flavors to meld.
6. Serve & Enjoy!
- Garnish with extra basil, cracked black pepper, or cheese if desired.
- Best served immediately but can be refrigerated for up to 2 hours (add lettuce just before serving to keep it crisp).
Tips for the Best BLT Panzanella
✅ Use day-old bread – Stale bread holds up better and absorbs dressing without becoming mushy.
✅ Adjust dressing to taste – Add honey for sweetness or more vinegar for tang.
✅ Make it ahead – Prep ingredients separately and assemble just before serving.
✅ Add protein – Grilled chicken, shrimp, or boiled eggs make it a complete meal.
✅ Try different breads – Focaccia or whole-grain bread adds extra flavor.
Serving Suggestions
This salad is versatile and pairs well with:
🍗 Grilled meats (chicken, steak, or fish)
🍷 A crisp white wine (Sauvignon Blanc or Pinot Grigio)
🍲 Summer soups (gazpacho or chilled cucumber soup)
For a brunch twist, top with a poached egg for a BLT Panzanella Benedict!
Final Thoughts
BLT Panzanella is the perfect marriage of crunchy, smoky, and fresh flavors, making it an ideal dish for any occasion. Whether you’re looking for a light lunch, a potluck star, or a way to use up leftover bread, this salad delivers every time.