BLT Panzanella


  • 4 medium tomatoes chopped into 1/2 inch pieces
  • 1 large cucumber seeded and chopped into 1/2 inch pieces
  • 3 cups arugula
  • 2 T capers
  • 1/2 lb pancetta cubed
  • 2 cloves garlic
  • 3 cups day-old crusty white bread french or ciabatta, cubed
  • 3 T olive oil
  • 2 T champagne or red wine vinegar
  • 1/4 cup basil slivered
  • salt and pepper to taste


  1. In a large mixing bowl, combine tomatoes, cucumber, capers, basil and arugula.
  2. Over medium heat, brown pancetta in a frying pan. Remove pancetta from pan and retain 2 T of rendered fat. Smash garlic cloves and place in frying pan with pancetta fat, cook for 3 minutes until garlic is lightly browned. Remove from pan and discard. Add cubed bread to pancetta fat, mix and lightly toast. When toasted, add bread and pancetta tomato mixture. Mix olive oil and vinegar until emulsified, add salt and pepper to taste and dress. Serve immediately.
Nutrition Facts
BLT Panzanella
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.