This BLT panzanella salad recipe is bright and flavorful, featuring tomatoes, cucumber, pancetta, capers, and arugula in a zesty vinaigrette.
Course Salad, Side Dish
Cuisine Italian
Keyword panzanella
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 246kcal
Ingredients
4medium tomatoes, chopped into ½-inch pieces
1large cucumber, seeded and chopped into ½ inch pieces
3cupsarugula
2tablespoonscapers, drained
½poundpancetta, cubed
2clovesgarlic
3cupsday-old crusty bread, French or ciabatta, cubed
3tablespoonsextra-virgin olive oil
2tablespoonschampagne or red wine vinegar
¼cupbasil, slivered
kosher salt and freshly ground black pepper , to taste
Instructions
In a large mixing bowl, combine tomatoes, cucumber, capers, basil, and arugula.
Over medium heat, brown the pancetta in a frying pan. Remove the pancetta from the pan and reserve 2 tablespoons of the rendered fat. Smash the garlic cloves then add them to the frying pan with the pancetta fat. Cook for 3 minutes until the garlic is lightly browned. Remove the garlic and discard. Add the cubed bread to pancetta fat, mix, and lightly toast. Add the bread and pancetta to the tomato salad.
Whisk the olive oil and vinegar until emulsified then season with salt and pepper to taste. Drizzle the dressing over the salad and toss well. Taste for seasoning and serve.