This delectable salad features huge chunks of homemade croutons. It's one of my favorites, for sure, and is a breeze to make. In the summer, serve it as a cool main dish. The best thing about it is that it has all the components of a BLT (do you see a theme to my summer cooking?). Tonight our dear friends Sallie and Ed and their kids came for dinner. We had grilled steak, Blue Cheese Butter, Panzanella, Grilled Potato Salad (I have a new method for making this, which I'll share later this week), and fresh watermelon and cantaloupe. Yummy food and great fellowship—what could be better?
1 loaf crusty bread (I used rosemary sourdough from Whole Foods.)
Salt and pepper
1 pint cherry tomatoes, quartered
1 tomato, cut into chunks
1 head green leaf lettuce
1/4 red onion, minced
8 bacon slices, chopped and cooked
1. Cut bread into cubes. Place bread in a single layer on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake at 350° for 10 to 15 minutes or until cubes are toasted.
2. Combine tomatoes and lettuce in a serving bowl. Add in onion, bacon, and croutons. Drizzle with Balsamic Vinaigrette, tossing to coat.
1/2 cup balsamic vinegar
2 Tbsp. country-style Dijon mustard
2 Tbsp. honey
1 garlic clove, minced
1 cup olive oil
1. Combine vinegar and next 5 ingredients in a jar with a tight-fitting lid. Shake to combine. Pour in olive oil, and shake to combine.