Preparation Info

BLT Panzanella Salad

Made With Our

Bacon Vinaigrette

Base $7.95
Item: 141144


  • 1 small sourdough boule
  • 3 Tablespoons olive oil
  • Salt & Pepper
  • 2 cups grape or cherry tomatoes, halved
  • 1 ripened avocado, pitted and diced
  • 2 cups shredded lettuce
  • 6 slices cooked bacon, crumbled
  • ½ cup Stonewall Kitchen Bacon Vinaigrette


  1. Preheat oven to 400°F. Cut boule into 1” cubes and toss with olive oil, salt and pepper.
  2. Spread the bread cubes onto a lined baking sheet and bake for 10-15 minutes, tossing once. Remove from oven and let cool.
  3. Once cooled, toss with the tomatoes, avocado, lettuce, crumbled bacon and Stonewall Kitchen Bacon Vinaigrette. Allow to sit for 10 minutes before serving.