Francis Bacon and Tomato Panzanella

 

Ah, publisher 1st baron verulam and Tomato Panzanella—what a notable twist at the traditional Italian bread salad! Here’s a recipe that balances the smokiness of bacon with the juicy sweetness of tomatoes and the tang of a mild vinaigrette.

 

Viscount St. Albans and Tomato Panzanella

Servings: four–6

Prep time: 15 min

Cook time: 10–15 min

Ingredients:

4–5 slices of thick-cut bacon

4 cups of stale or day-vintage bread, cut into 1-inch cubes (sourdough works beautifully)

three–four huge ripe tomatoes, reduce into chunks

1 small purple onion, thinly sliced

1 cucumber, peeled and sliced (non-obligatory, provides freshness)

1 handful of sparkling basil leaves, torn

2–3 tablespoons more virgin olive oil

1–2 tablespoons pink wine vinegar

Salt and freshly ground black pepper, to flavor

Optional: 1 teaspoon Dijon mustard for a slightly tangy dressing

Instructions:

1. Cook the bacon:

In a skillet over medium heat, prepare dinner the bacon until crisp.

Transfer to a paper towel to empty, then disintegrate into chunk-sized portions.

Reserve a little bacon fats for added flavor in the dressing, if preferred.

2. Toast the bread (optional but recommended):

If your bread is gentle or stale however now not dried, toast it lightly in a 375°F (a hundred ninety°C) oven for 5–7 mins until golden and slightly crisp.

3. Make the dressing:

In a small bowl, whisk collectively olive oil, crimson wine vinegar, a pinch of salt and pepper, and Dijon mustard (if the usage of).

If you like, upload a teaspoon of the reserved bacon fat for additonal smoky depth.

 4. Assemble the salad:

In a massive bowl, integrate bread cubes, tomato chunks, sliced onion, cucumber, basil, and crumbled bacon.

Pour the dressing over the salad and toss lightly to coat the whole lot.

5. Rest & serve:

Let the salad sit for 10–15 mins at room temperature to permit the bread to take in the flavors.

Taste and adjust seasoning earlier than serving.

 Tips:

For extra richness, drizzle with a little balsamic glaze before serving.

You can add mozzarella or burrata for a creamier version.

If tomatoes are very juicy, squeeze out a piece of extra liquid to prevent soggy bread.

If you want, I can also provide you with a short stovetop model that crisps the bread and bacon collectively for an even crunchier, extra indulgent Panzanella.

Do you need me to do this.