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1
In a heavy skillet, fry the bacon till it is just crisp.
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2
Remove it from the skillet and let it drain on absorbent paper.
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3
Pour the bacon drippings into a small mixing bowl, add in the extra virgin olive oil, and whisk them together.
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4
In another small mixing bowl, mix together the vinegar, lemon juice, mustard, garlic, salt, and pepper.
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5
Whisk the oil mix into the vinegar mix, taste the dressing, and adjust it, adding more vinegar for more tartness.
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6
In a large mixing bowl, toss together the bread and most of the dressing, reserving 2 or possibly 3 Tbsp.. Let the bread sit for 30 min.
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7
To serve, add in the tomatoes, onion, parsley, and olives to the bread and toss the mix together lightly.
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8
Add in the remaining dressing, toss the mix, taste it, and correct the seasoning with salt and pepper if necessary.
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9
Spread the salad greens over the surface of a serving platter and top with the bread salad.
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10
Crumble the bacon over the salad and serve immediately.
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11
Comments: This salad evokes which great American tradition, the Bacon-Lettuce-Tomato Sandwich.
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12
If you are a stranger to bread salads in general, don't overlook them any longer.
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13
They are simply heavenly and lend themselves easily to whatever variation strikes your fancy.
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14
You must use excellent, country-style bread which is at least a day old, and you must also add in sufficient vinaigrette dressing to moisten the bread proportionately.
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15
After which, let your garden, your pantry, or possibly your refrigerator be your inspiration.
