BLT Panzanella

By Jahel

Ingredients

• 4 cups crusty sourdough bread torn into bite-size pieces (from a 12-oz. loaf)
• 4 tablespoons olive oil, divided
• 6 slices thick-cut bacon
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon freshly ground black pepper
• 4 cups packed baby arugula
• 2 cups multicolored cherry tomatoes, halved
• 1 cup loosely packed fresh basil leaves, torn
• 2 ripe avocados, chopped
• 2 tablespoons drained capers

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from

Preparation

Step 1

Preheat oven to 400°F. Toss bread with 1 tablespoon oil on a rimmed baking sheet. Toast in a single layer until golden brown, 10 to 15 minutes. Let cool.
Meanwhile, cook bacon in a large skillet over medium, turning often, until crisp, 5 to 7 minutes. Drain on a paper towel–lined plate. Break into pieces.
Whisk vinegar, mustard, honey, and pepper in a large bowl. Gradually add remaining 3 tablespoons oil, whisking constantly until smooth.
Add bacon, toasted bread, arugula, tomatoes, basil, avocados, and capers and toss to coat.