Skillet Blt Panzanella
Ingredients
- 12 oz. thick-cut bacon cut into 1" pieces
- 2 c. ciabatta bread torn into small pieces
- kosher salt
- Freshly ground black pepper
- 2 cloves garlic minced
- 3 tbsp. balsamic vinegar
- 5 oz. arugula
- 1 lb. very ripe tomatoes mixed varieties and sizes, cut into bite-size pieces
- 1 small red onion thinly sliced
- 1/2 c. chopped fresh parsley
- 1/4 c. torn basil leaves
Instructions
- Heat a large sauté pan over medium heat and add bacon in an even layer.
- Fry until crisp, about 5.
- Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside.
- Remove half the bacon fat and reserve.
- Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper.
- Toast until golden brown, about 5.
- Transfer croutons to a bowl and set aside.
- Add remaining bacon fat to sauté pan and toss with garlic over medium heat.
- Sauté until garlic is softened and fragrant, 1 to 2.
- Remove from heat and stir together with balsamic vinegar, salt, and pepper.
- Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing.
- Top with bacon and basil and serve immediately.