Skip to content
BLT panzanella recipe

BLT panzanella recipe

0 ratings

Here's a British twist on the popular rustic Italian salad featuring bacon for a flavour punch. Hearty yet summery, this is a lovely quick dinner for warm evenings. See method

  • Serves 4
  • Takes 25 mins
  • 472 calories / serving
  • Dairy-free


  • 1 white baton, cut into 2cm pieces
  • 3½ tbsp olive oil
  • 2 garlic cloves, crushed
  • 250g pack cherry tomatoes, halved
  • 1 red onion, finely sliced​
  • 400g tin chickpeas, drained
  • 2 lemons, zested and juiced
  • 250g cooking bacon, cut into 5mm pieces
  • 130g pack shredded iceberg lettuce
  • 10g fresh basil, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    6g 28%
  • Sugars

    7g 7%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 41.3g Protein 21.3g Fibre 7.5g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Add the bread to a roasting tray. Whisk 11⁄2 tbsp oil in a jug with the garlic; season with black pepper, then pour over the bread and mix to coat. Bake for 12-15 mins until golden, then set aside to cool slightly.
  2. Meanwhile, add the tomatoes, onion, chickpeas, lemon zest and juice and remaining 2 tbsp oil to a mixing bowl. Season with black pepper, toss well, then set aside.
  3. Heat a frying pan over a medium-high heat. Fry the bacon for 6-8 mins until deep golden and crispy. Transfer to a plate lined with kitchen paper; set aside to cool slightly.
  4. Add the bread, bacon, shredded lettuce and basil to the bowl, then toss everything together. Arrange on a platter to serve.

Tip: Freeze the remaining bacon and use it instead of pancetta in the base of a Bolognese or a carbonara.

See more Bacon recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.