BLT Bread Salad Recipe

Name: BLT Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1/4 cup thinly sliced red onion; 6 ounces thinly sliced pancetta; 1/4 cup extra-virgin olive oil; 1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups); Kosher salt and freshly ground pepper; 2 pounds mixed heirloom tomatoes, cut into 1 1/4-inch chunks; 3 cups baby arugula; 1 cup fresh basil leaves, roughly chopped; 1/4 cup pitted kalamata olives, chopped; 2 tablespoons red wine vinegar; 2 ounces ricotta salata cheese, shaved

Servings: persons

1/4 cup thinly sliced red onion
6 ounces thinly sliced pancetta
1/4 cup extra-virgin olive oil
1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups)
Kosher salt and freshly ground pepper
2 pounds mixed heirloom tomatoes, cut into 1 1/4-inch chunks
3 cups baby arugula
1 cup fresh basil leaves, roughly chopped
1/4 cup pitted kalamata olives, chopped
2 tablespoons red wine vinegar
2 ounces ricotta salata cheese, shaved

1
Preheat the oven to 400 degrees F. Soak the onion in a bowl of cold water while you prepare the salad.
2
Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side.
3
Transfer to paper towels to drain; reserve the drippings.
4
Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl.
5
Toss with the bread cubes on a baking sheet and sprinkle with 1/4 teaspoon each salt and pepper; spread in an even layer.
6
Bake, stirring once, until lightly toasted, about 15 minutes.
7
Drain the onion and chop all but 6 slices pancetta.
8
Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tablespoons olive oil.
9
Toss and season with salt and pepper.
10
Divide the salad among bowls.
11
Top each with some ricotta salata and a piece of reserved pancetta.
12
Photograph by Jonathan Kantor

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup thinly sliced red onion, 6 ounces thinly sliced pancetta, 1/4 cup extra-virgin olive oil, 1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups), and more.

Yes, BLT Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

BLT Bread Salad

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