I failed rather badly at making bread. So I had a surplus of croutons. And while I could possibly quite happily live off bread pudding, conscience dictates that I have at least one vegetable in my kitchen. At some point. Enter panzanella salad.
3 heirloom tomatoes
2 bell peppers
a handful of kalamata olives
1/2 of a red onion
6 slices of bacon
2 tea spoon of dijon mustard
2 1/2 table spoon balsamic vinegar
4 table spoon olive oil
salt and pepper
1. Cut the bread into cubes. Aim for about 4 cups by volume.
2. Spread on a baking tray and toast at 350F until well dry and starting to get toasted. Allow to cool.
3. Slice the tomatoes into wedges, removing the hard stem. Put into a colander over a bowl with a pinch of salt. Allow the juices to drain for 15 minutes.
4. While the tomatoes drain, cut the bell peppers into bite sizes, finely chop the olives and slice the red onion very thinly. Combine in a large bowl.
5. Cook the bacon until crispy and set aside to cool.
6. Transfert the tomatoes to the salad bowl.
7. Add the mustard, vinegar, and oil to the collected tomato juice. Grind plenty of black pepper into the bowl.
8. Whisk to combine.
9. Add the bread cubes to the salad bowl.
10. Pour the dressing over the bowl and toss to combine.
11. Chop the bacon and stir it in.
12. Divide into plates and serve.