Panzanella (alton Brown Recipe)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups french bread, cut into 1-inch cubes and dried overnight
• 6 slices bacon, cooked, chopped, drippings reserved
• 2 cups grape tomatoes, halved
• 2 tablespoons oil, for searing
• 2 cups yellow pear tomatoes, halved or 2 cups heirloom tomatoes, chopped
• 2 cups romaine lettuce, chopped
• 1/4 cup red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1 tablespoon mint, chiffonade
• 1 tablespoon basil, chiffonade

Recipe

• 1 toss bread cubes in the bacon drippings.
• 2 sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
• 3 combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
• 4 combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.