Name: BLT Panzanella Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 large head romaine lettuce, washed and chopped; 1 large tomato, sliced; 4 biscuits, cubed; 1 teaspoon vegetable oil; 6 slices cooked bacon (or tempeh bacon), roughly chopped; 1/4 cup Greek yogurt ranch dressing, or buttermilk dressing (see below); Buttermilk Dressing:; 1/2 cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 tablespoon vinegar; 1/4 cup milk; 1/2 teaspoon each salt & pepper

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BLT Panzanella Salad Recipe -- A deconstructed BLT sandwich made with bacon, toasted biscuit pieces, chopped romaine, sliced tomatoes, and a creamy buttermilk dressing. This summer-worthy salad can even be made vegetarian-friendly!

BLT Panzanella Salad Recipe with Fork in Hand

If you've never used biscuits as croutons (which needs to change immediately), prepare to use biscuits as croutons a heckuva lot more this summer. And if salads aren't your thing, at least make a BLT on a biscuit and make me happy.

What makes this BLT Panzanella Salad Recipe delicious

romaine lettuce
tomato
biscuits
vegetable oil
bacon (or tempeh bacon)
plain Greek yogurt
mayonnaise
vinegar
milk
salt & pepper

How to Make this BLT Panzanella Salad

Start by preheating your oven to 400°F. Cut 4 prepared biscuits into cubes, and spread evenly on a baking sheet. Drizzle with 1 teaspoon of vegetable oil, and bake in preheated oven for 5-10 minutes, or until brown and crispy. Set aside.

While biscuits are baking, prepare buttermilk dressing by whisking together ½ cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon vinegar, ¼ cup milk, and ½ teaspoon each of salt & pepper. Set aside.

Chop 1 head of romaine lettuce, 1 large tomato, and 6 slices of cooked bacon (or tempeh bacon). Add to a large serving bowl with cubed biscuits. When ready to serve, drizzle with ¼ cup of dressing, and toss to coat. Add more dressing as desired.

BLT Panzanella Salad Recipe on White Plate

Pro Tips:

Add dressing right before serving to keep salad from getting soggy. (although I actually like it kinda soggy. Don't judge.)
Using day old or stale biscuits actually works better to help them absorb the dressing more.
Make the dressing ahead of time to keep on hand.

FAQs

What can I serve with this panzanella salad?

I actually like eating as is, but if you need a little more somethin' somethin' with it, grilled chicken, or one of these bean burgers are top notch.

How long does this salad keep?

Once you mix everything together, the road to soggy lettuce is a quick and inevitable one. If you want to save time, you can always make the dressing, toast the biscuits, and cook the bacon ahead of time, and simple assemble when ready to eat.

How many people does this panzanella salad recipe serve?

As a side, this serves about 4-6 people. As a main dish, I would say it serves 2.

Money-Saving Tips for this BLT Panzanella Salad

Buy in bulk. Purchase items you use often, such as Greek yogurt, milk, and vinegar in bigger contains for a more cost-effective option.
Shop sales. Be flexible with this recipe depending on what's on sale. If cherry tomatoes are cheaper than larger ones, go for those! Swap out the lettuce for green leaf or red leaf if there's a sale to maximize savings.

Did you make this recipe? Leave me a comment and a rating to let me know how it came out!

Pin this to your Salads board!