bacon panzanella

There’s just something special about toasted bread in any form, much less toasted in bacon grease and dressed with red wine vinaigrette.

Bacon Panzanella (serves 2-4)


  • 1/2 loaf rosemary focaccia bread, cut into 1-inch cubes
  • 4 slices bacon, diced
  • 1-2 c. cherry tomatoes, halved
  • 1/2 c. chopped onion
  • 1 c. frozen cut green beans, thawed
  • 1/4 c. olive oil
  • 1/4 c. red wine vinegar
  • 1/4 tsp. dried herbs of your choice
  • salt and pepper to taste


  1. Preheat oven to 400.
  2. Cook bacon over medium heat in an oven-proof saute pan until crispy.  Remove bacon to paper towels to drain.  Add bread cubes to saute pan and toss until covered with bacon fat.
  3. Place saute pan in the oven and bake 15 minutes, tossing several times, until evenly golden brown.
  4. In a small bowl, whisk olive oil, red wine vinegar, dried herbs, and salt and pepper to taste.
  5. Toss bread cubes, bacon, tomatoes, onion, green beans, and dressing in a bowl until thoroughly combined.

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