Name: Skillet BLT Panzanella
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Skillet BLT Panzanella

1. 12 oz. thick-cut bacon, cut into 1" pieces -

2. 2 c. ciabatta bread, torn into small pieces -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 cloves garlic, minced -

6. 3 tbsp. balsamic vinegar -

7. 5 oz. arugula -

8. 1 lb. very ripe tomatoes, mixed varieties and sizes, cut into bite-size pieces -

9. 1 small red onion, thinly sliced -

10. 1/2 c. chopped fresh parsley -

11. 1/4 c. torn basil leaves -

How to cook deliciously - Skillet BLT Panzanella

1. Stage

Heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside. Remove half the bacon fat and reserve.

2. Stage

Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper. Toast until golden brown, about 5 minutes. Transfer croutons to a bowl and set aside.

3. Stage

Add remaining bacon fat to sauté pan and toss with garlic over medium heat. Sauté until garlic is softened and fragrant, 1 to 2 minutes. Remove from heat and stir together with balsamic vinegar, salt, and pepper.

4. Stage

Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing. Top with bacon and basil and serve immediately.