Blt bread salad
Indulge in the perfect blend of flavors with this BLT bread salad. Enjoy the crispy bacon, juicy tomatoes, and fresh greens in every bite. A delicious twist on a classic dish!
Ingredients:
- 1/4 cup thinly sliced red onion
- 170g thinly sliced pancetta
- 1/4 cup extra-virgin olive oil
- 1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups)
- Kosher salt and freshly ground pepper
- 910g mixed heirloom tomatoes, cut into 1 1/4-inch chunks
- 3 cups baby arugula
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup pitted kalamata olives, chopped
- 2 tablespoons red wine vinegar
- 60g ricotta salata cheese, shaved
Instructions:
- Preheat the oven to 200 °C. Keep the onion submerged in a bowl of cold water while you get the salad ready.
- Cook the pancetta in batches in a large skillet over medium heat until it becomes crispy, approximately 4 minutes per side. Place the cooked pancetta on paper towels to absorb excess oil; keep the leftover drippings.
- Mix together 1 tablespoon of olive oil and pancetta drippings in a small bowl. Coat the bread cubes on a baking sheet with this mixture, and sprinkle with 1/4 teaspoon of salt and pepper each; spread them out evenly. Bake, stirring occasionally, until they are lightly toasted, which should take about 15 minutes.
- Drain the onion and dice all pancetta except for 6 slices. Put them in a large bowl along with the tomatoes, arugula, basil, olives, bread cubes, vinegar, and the remaining 3 tablespoons of olive oil. Toss everything together and season with salt and pepper.
- Serve the salad in bowls. Garnish each serving with some ricotta salata and a piece of the reserved pancetta.
Summary:
- Calories: 2029 kcal
- Fat: 146 g
- Protein: 62 g
- Carbs: 123 g
- Potassium: 2994 mg
- Magnesium: 217 mg