Go Back
BLT Panzanella with toasted ciabatta, bacon, avocado, tomatoes, arugula, and basil in a bowl

Blt Panzanella with Bacon, Avocado, and Tomato Salad

BLT Panzanella is a fresh bread salad with crispy toasted ciabatta, juicy tomatoes, creamy avocado, smoky bacon, and vibrant greens. It is an easy, flavorful dish that brings classic BLT flavors to a satisfying salad perfect for casual meals and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian-Inspired
Calories: 455
Ingredients Method Notes

Ingredients
  

  • 2 pints cherry tomatoes, halved
  • 1 shallot, thinly sliced (see notes)
  • 5-6 slices bacon
  • 4 thick slices ciabatta bread, cut into cubes
  • 2 avocados, cut into chunks
  • 3-4 cups arugula
  • 1/2 cup fresh basil leaves, cut into thin strips
  • olive oil, balsamic, salt, and pepper, as needed

Method
 

Preparation
  1. Combine the halved cherry tomatoes and sliced shallot with a drizzle of olive oil and balsamic, then set aside while preparing the remaining ingredients.
  2. Cook the bacon until crisp, then transfer it to a paper towel-lined plate and reserve the rendered grease in the pan.
Cooking
  1. Add the ciabatta cubes to the pan with the bacon grease and cook over medium heat, tossing occasionally, until the bread is crisp and golden. Transfer the toasted bread to a paper towel-lined plate.
  2. Crumble the cooked bacon into pieces.
Assembly
  1. Gently combine the bacon, toasted bread, avocado chunks, arugula, and basil with the tomato mixture.
  2. Adjust the salad with additional olive oil, balsamic, salt, or pepper as needed, then serve.

Notes

For the best shallot texture, slice it very thinly using a mandoline slicer. Another option is to grate a clove of garlic and add it instead; both variations work well.