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BLT Panzanella Salad Recipe Overhead

BLT Panzanella Salad


  • Author: Emily Cooper, RDN
  • Prep Time: 10 min
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2-6 servings 1x

Description

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!


Scale

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

Instructions

  1. Preheat oven to 400°F.
  2. Toss cubed biscuits with oil on a baking sheet.
  3. Bake in preheated oven for 5-10 minutes, or until pieces are browned and crispy.
  4. Removed from heat, and let cool. While biscuits are cooling, make dressing by combining yogurt, mayonnaise, milk, vinegar, salt, and pepper in a jar with a lid. Shake until combined, and set aside.
  5. In a large bowl, combine lettuce, tomato, biscuits, and bacon.
  6. Just before serving, add 1/4 cup of dressing, and toss to coat. Add more dressing as desired.
  7. Store any leftover dressing in the refrigerator for up to 4 days.

  • Category: Salad
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 recipe (with bacon)
  • Calories: 249
  • Sugar: 4
  • Sodium: 710
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 18
  • Fiber: 2
  • Protein: 10
  • Cholesterol: 14

Keywords: BLT, salad, panzanella, bacon, tempeh, biscuit