Bacon Panzanella Salad

Bacon Panzanella Salad

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 15, 2017.

Be sure to freeze the bread on arrival and defrost the morning you cook.


Ingredients

Panzanella Salad

  • 1 loaf ciabatta bread
  • 1 teaspoon garlic paste
  • 1 pack streaky bacon
  • 1 tomato
  • ¼ red onion
  • ½ punnet baby capsicums
  • ½ punnet cherry tomatoes

To Serve

  • 1 avocado
  • ½ bag baby spinach leaves *
  • 1 ball mozzarella cheese
  • Drizzle olive oil
  • Drizzle balsamic vinegar

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Dice ciabatta 2cm and place on first prepared tray. Toss with garlic paste and a drizzle of olive oil. Season with salt and pepper and bake for 5 minutes, until starting to brown. Move tray to the bottom rack and turn oven to high grill.
  2. Place bacon on second prepared tray in a single layer. Grill (on top rack of oven) for about 10 minutes, until golden and crispy. Turn once during cooking. Remove ciabatta and bacon from oven and set aside. Roughly chop bacon when cool enough to touch.
  3. While ciabatta and bacon cook, prepare the salad. Dice tomato 2cm; thinly slice red onion; slice capsicums into quarters lengthways and discard seeds. Place all into a large bowl, along with cherry tomatoes and a drizzle of olive oil. Season with salt and pepper and set aside.
  4. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Slice avocado flesh 1cm and tear mozzarella into small bite size pieces. Set aside. Place spinach on a large platter.
  5. To serve, place spinach on a platter and top with garlic croutons, tomato and capsicum salad, bacon, avocado, mozzarella and basil. Drizzle with olive oil and balsamic vinegar.

Nutritional Information

Energy 2100 kj
502 kcal
Protein 21.3g
Carbohydrate 23.9g
Fat 35.2g