Recipe: BLT Panzanella Salad! | Stamford Moms

Anyone else looking for delicious recipes to use the tomotoes from your vegetable garden? Well this BLT Panzanella Salad from The Local Moms Network contributor, Habitual Hostess is a perfect way to use up your garden’s harvest or farmers market haul and we are SO excited to try it!



  • 1/2 loaf of sourdough bread, cut into 1” cubes (about four cups)
  • 6 oz slab bacon, (about three thick cut strips)
  • 3 beefsteak or Campari tomatoes, cut into 1” cubes (about three cups)
  • 3 large handfuls of arugula


  • 1 Tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon of whole grain Dijon
  • 3 Tablespoons mayonnaise (we love @sirkinsington)
  • 1 garlic clove, grated
  • Salt and pepper to taste


  1. Place bacon on a baking sheet and out into a cold oven. Set oven to 400 degrees and cook about 20 minutes, until crispy. Drain on a paper towel. Once cool, chop into half inch pieces.
  2. Lower oven to 350 degrees. Place cubed bread in a single layer on a baking sheet. Bake until completely dry, about 15 minutes. Do not use any oil on the bread. We want to dry the bread out so it will absorb the dressing and juices from the tomatoes.
  3. Whisk together the lemon juice, Dijon mustard, grain mustard, mayonnaise, garlic and salt and pepper to taste.
  4. Place the bread cubes in a large bowl. Place the tomatoes and their juices on top. Toss with the dressing. Then add the arugula and toss again. Sprinkle bacon on top!

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