BLT Panzanella Salad

Seasonal salads are a popular choice among those looking for lighter, healthier options. This Tuscan summer-inspired salad features artisan greens, a medley of ripe orange, red and yellow tomatoes, applewood bacon and Grande Sliced Provolone.

BLT Panzanella Salad

3 oz. (5 cups) Artisan salad greens

4 oz. (3/4 cup) Assorted red, orange and yellow tomatoes, sliced into bite-sized pieces

1 oz. (2 tbsp.) Applewood smoked bacon pieces, cooked

2 oz. (1/2 cup) Cucumber, thin sliced

1 oz. (1 cup) Ciabatta bread croutons, prepared

1/2 oz. (1 tbsp.) Red onions, thin sliced

2 oz. (1/4 cup) Balsamic vinaigrette, prepared


BLT Panzanella Salad
Yield: One salad
  1. Combine 3 oz. salad greens, 4 oz. tomatoes, 1 oz. bacon, 11/2 oz. diced Grande Sliced Provolone, 2 oz. cucumber, 1 oz. croutons, 1/2 oz. red onions, 2 oz. balsamic vinaigrette and 1/2 oz. Grande Parmesan Cheese in bowl, and toss to blend.
  2. Transfer to salad plate and serve.