BLT Bread Salad Recipe

Name: BLT Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

BLT Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions