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BACON PANZANELLA SALAD

Submitted by admin on Thu, 07/09/2009 - 11:51
in

Delicious, easy and flavorful and a great way to use up summer’s sweet tomato crop!  For a light weeknight meal, top the salad with grilled chicken or shrimp and top with a sprinkling of crumbled feta cheese, goat cheese or grated Parmesan. The perfect Summer Wine Pairing? Dry Rosé, well chilled, 2 Glasses!



1 small loaf crusty French or sourdough bread,

cut into 1-inch cubes

3 cups baby arugula leaves

4 large or 8 small tomatoes,

cut into bite-sized pieces

1 large cucumber, seeded and sliced

1 small red onion, diced

1/2 cup pitted Kalamata olives

1/4 cup basil leaves, cut into thin strips

1/4 cup chopped fresh parsley

1 large garlic clove, minced

1 tablespoon fresh lemon juice

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

Salt & pepper to taste

8 strips applewood-smoked bacon,

cooked until crisp and crumbled

In a large salad bowl combine all of the ingredients, except for the bacon. Toss well.

Cover and refrigerate for 30 minutes, preferably about an hour, and up to 3 hours to blend the flavors.

Bring to room temperature before serving. Garnish the salad with the crumbled bacon and serve.

{ Serves 6 }