Bacony Panzanella

Bacon Panzanella

by JenniferA - Bread and Putter on October 19, 2011

It’s about that time of year at work when I am never comfortable. It is too warm or too cold. Sometimes the heat is on in the morning and the AC is on in the afternoon. I bring a sweater with me and find I am too warm with it on and too cold without it. Sweater goes on, sweater comes off. All. Day. Long. My cranky-old-womanhood is starting early!

So, with the weather betwixt and between, how about a salad that can’t make up its mind? It is a salad after all, so it wants to be healthy. But it’s also all bacon-y and carb-y. And it is the kind of salad you can adapt for what’s in season, which is dwindling around these parts. But it will still taste just fine with sub-par trucked-in-from-somewhere-else produce, because there’s bacon. Bacon makes it all better.

The bacon we get from our meat CSA is pretty awesome and when I crack open a package, I try to think of worthy ways to use it and to parse it out over multiple recipes. A day or two before this salad, I was cooking some bacon for a variation of my BGT Pasta and I took my eye off of it for just a minute. I burned the good bacon. I was appalled. I’m so sorry, bacon! To make it up to you, I watched these three slices like a hawk, and lovingly used the drippings to flavor the bread cubes.

This is also a recipe that could fit in nicely with my “What to do with a bag full of old rolls” post.

I started making a bread salad with bacon originally with Alton Brown’s recipe for TBL Panzanella. So, this recipe is loosely adapted from there, but I think a little more simplified and just as good. These are just guidelines; change it up with whatever looks good in your crisper drawer. It will be good – there’s bacon!


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{ 7 comments… read them below or add one }

Wendi @ Bon Appetit Hon October 19, 2011 at 12:53 pm

Bacon-y and carb-y are my two favorite words. They are the food equivalent of the Wonder Twins.


JenniferA - Bread and Putter October 20, 2011 at 12:33 am

#baconlove :-)


Karma October 19, 2011 at 10:51 pm

Oh, I love panzanella! Why did I never think of baconing it up??? Grand idea!


JenniferA - Bread and Putter October 20, 2011 at 12:34 am

You must! Leftovers, if you have any, are even good the next day for lunch.


Tracy October 20, 2011 at 5:31 pm

Yum, this is a great in-between-seasons salad! And, there’s bacon. Enough said. 😉


Jenna October 21, 2011 at 3:10 pm

Mozzarella? Bacon? Garlic? You must be reading my taste buds! =) Seriously, this sounds so delicious.


homepage December 4, 2013 at 6:17 am

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