BLT Panzanella

• cherry tomatoes2 pint

  halved

• shallot↗1

  thinly sliced (see notes)

• bacon5

  slices

• ciabatta bread4

  thick slices, cubed

• avocado↗2

  cut into pieces

• arugula↗3
• fresh basil leaves↗0.5 cup

  thinly sliced strips

• olive oil, balsamic vinegar, salt and pepper↗

  to taste

Step-by-step instructions

1. 1

   Toss the cherry tomatoes and shallot with a splash of olive oil and balsamic vinegar, letting them sit while you fry the bacon.

2. 2

   Fry the bacon until crispy. Transfer it to a paper towel‑lined plate. Keep the rendered fat in the pan.

3. 3

   Add the bread to the pan with the bacon fat. Toast the bread over medium heat until golden and crisp (mmm, delicious). Transfer it to a paper towel‑lined plate.

4. 4

   Crumble the bacon.

5. 5

   Gently toss the bacon, bread, avocado, arugula, and basil. Season with extra olive oil, balsamic vinegar, salt or pepper to taste. SERVE AND ENJOY!