BLT Panzanella Salad

Bacon, lettuce (well, arugula), and heirloom cherry tomatoes come together for this panzanella salad! The perfect dinner for a hot summer night, or bring it to your next potluck and watch it disappear!

  • Serves: 4-6 servings
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes


  • 4 c. Basque Boulangerie Sourdough Bread, cut into 1 inch cubes
  • 5 tbsp. Olive Oil
  • 16 oz. package Thick-Cut Bacon, cut into bite-sized pieces
  • 4 tbsp. Red Wine Vinegar
  • 3 tbsp. Dijon Mustard
  • 3 tbsp. Honey
  • 1 tsp. Black Pepper
  • 1 tsp. Crushed Red Pepper
  • 4 c. Baby Arugula, packed
  • 2 c. Heirloom Cherry Tomatoes, sliced in half
  • 1 c. Basil Leaves, packed & chopped
  • 2 ripe Avocados, diced
  • 3 tbsp. Capers, drained


  1. Preheat oven to 400 degrees. Toss bread with 1 tbsp. olive oil, then spread in single layer on a rimmed baking sheet; toast until golden brown, about 10-15 minutes. Set aside and cool.

  2. While bread is toasting, cook bacon in a large skillet until crisp, about 5 to 7 minutes. Transfer to a plate lined with paper towels to drain and cool.

  3. Whisk together vinegar, mustard, black pepper, and crushed red pepper in a small bowl. Gradually add remaining 4 tbsp. olive oil, whisking constantly until smooth.

  4. Combine bacon, arugula, tomatoes, basil, avocados, capers, and toasted bread; pour in dressing and toss to coat. Serve immediately.

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