Late summer is prime tomato season, and this BLT Panzanella Salad from Habitual Hostess is a perfect way to use up your garden’s harvest or farmers market haul!
BLT Panzanella Salad
1/2 loaf of sourdough bread, cut into 1” cubes (about four cups)
6 oz slab bacon, (about three thick cut strips)
3 beefsteak or Campari tomatoes, cut into 1” cubes (about three cups)
3 large handfuls of arugula
1 Tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon of whole grain Dijon
3 Tablespoons mayonnaise (we love @sirkinsington)
1 garlic clove, grated
Salt and pepper to taste
Place bacon on a baking sheet and out into a cold oven. Set oven to 400 degrees and cook about 20 minutes, until crispy. Drain on a paper towel. Once cool, chop into half inch pieces.
Lower oven to 350 degrees. Place cubed bread in a single layer on a baking sheet. Bake until completely dry, about 15 minutes. Do not use any oil on the bread. We want to dry the bread out so it will absorb the dressing and juices from the tomatoes.
Whisk together the lemon juice, Dijon mustard, grain mustard, mayonnaise, garlic and salt and pepper to taste.
Place the bread cubes in a large bowl. Place the tomatoes and their juices on top. Toss with the dressing. Then add the arugula and toss again. Sprinkle bacon on top
This post originally appeared on The Local Moms Network