Man, was this good! And easy! For the bacon, I used Lightlife Smart Bacon. I usually use Morningstar Farms fake bacon, but decided I hadn’t had the Lightlife in a while. You could totally make this vegan by using a vegan bacon, vegan mayo and vegan butter. This could be a great side dish, or have it as a main dish like we did!
BLT Panzanella Salad
(Cooking Light, Aug. 2013)
time needed: 25 min.
1 tablespoon unsalted butter
3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces
3/4 cup fresh corn kernels
4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4-inch-thick slices
1 cup small multicolored cherry tomatoes, halved
1/8 teaspoon plus dash of kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 cup baby arugula
3 tablespoons canola mayonnaise (such as Hellmann’s)
1 tablespoon fresh lemon juice
2 teaspoons minced fresh chives
1/4 cup thinly sliced basil leaves
3 applewood-smoked bacon slices, cooked and crumbled (I used veggie bacon)
1. Melt butter in a large skillet over medium-high heat. Add bread; sauté 5 minutes or until bread is toasted, stirring occasionally. Remove from heat; stir in corn.
2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.