TBL Panzanella

Recipe courtesy Alton Brown

Prep Time: 20 min

Level: Easy

Serves: 4 to 6 servings

Ingredients

* 4 cups French bread cut into 1-inch cubes and dried overnight
* 6 slices bacon, cooked, chopped, drippings reserved
* 2 cups halved grape tomatoes
* 2 tablespoons oil, for searing
* 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
* 2 cups chopped romaine lettuce

Vinaigrette:

* 1/4 cup red wine vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 1 tablespoon chiffonade mint
* 1 tablespoon chiffonade basil

Directions

Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.

Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.

Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.