TBL Panzanella

By norsegal8

Ingredients

• VINAIGRETTE:
• 4 cups French bread in 1" cubes dried overnight
• 6 slices bacon cooked, chopped, and drippings reserved
• 2 cups halved grape tomatoes
• 2 tablespoons oil for searing
• 2 cups halved yellow pear tomatoes (or roughly chopped heirloom tomatoes)
• 2 cups chopped romaine lettuce
• 1/4 cup red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 3 tablespoons olive oil
• 1 tablespoon chiffonade mint
• 1 tablespoon chiffonade basil

Preparation

Step 1

Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut-side down, until caramelized about 5 minutes, set aside.

Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.

Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.

This recipe yields 4 to 6 servings.