Cut the bread into approximately 1" cubes and spread on a baking sheet. Drizzle the bread with olive oil and a little salt.
Bake the bread until the cubes are just crunchy but do not squish or bend. They should not be as hard as croutons. The time this takes will depend on how dry/dense your bread already is (for me it typically takes 20-30 minutes). When done, set aside to cool to room temperature.
While the bread is baking, prepare the mix-ins. Cook your bacon until it is crispy and cut into 1" pieces. Place the bacon in a large bowl.
Cut your tomatoes and lettuce into 1" chunks. Add the lettuce and tomato to the bowl with the bacon.
In a small bowl, prepare the dressing by combining all of the ingredients. Whisk together and salt to taste.
When the bread is done and cooled to room temperature, add the bread to the vegetables bowl and toss to combine. Add additional bacon, tomato, or lettuce if desired.
Pour the dressing over the salad and toss to coat. Let the dressing sit on the salad ideally for 30 minutes in the refrigerator before serving so that it starts to soak into the bread. It will not make the bread soggy.
Ideally you want to use a denser bread for this salad, something more rustic with less air. The weight of the bread will vary based on exactly which one you use, but you want to aim for 6 cups in volume regardless.You can use any dressing that you like for this salad. Something creamy like a ranch or Caesar would also be great!
BLT Panzanella Salad https://www.threeolivesbranch.com/blt-panzanella-salad/ June 17, 2017