BLT Panzanella Salad

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Sourdough bread

  French or vienna

  4 slice, medium or 256g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Arugula

  Raw

  4 cup or 80g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Balsamic vinegar

  1 tbsp or 16g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Toss the halved cherry tomatoes and thinly sliced shallot with a drizzle of olive oil and balsamic vinegar. Let them marinate while you prepare the bacon.
2. Fry the bacon over medium heat until crispy, about 5-7 minutes. Remove and place on a paper-towel-lined plate, leaving the grease in the pan.
3. Add the cubed sourdough bread to the pan with the bacon grease. Toss over medium heat until golden brown and crispy, about 5 minutes. Remove and place on a paper-towel-lined plate.
4. Crumble the bacon and gently toss with crispy bread, cubed avocado, arugula, and sliced basil. Season with additional olive oil, balsamic vinegar, salt, and pepper to taste. Serve and enjoy!
5. Serve and enjoy!