Tomatoes are in season and they don’t need anything more than a sprinkling of sea salt, but if you’re looking for another way of celebrating the many varieties with their complex flavors, give this BLT Panzanella a try. The salty and crunchy Bacon, peppery arugula, crispy Bacon-fat-coated croutons and zesty shallot vinaigrette offer a bed of summery goodness for wedges of the brightly colored fruit.
This family-sized recipe is great for your next cookout, or if you want to enjoy the salad as a light lunch over several days, simply keep the croutons separate from the rest of the salad and toss them in right before eating.
Click here for this recipe: http://www.bostonherald.com/lifestyle/food_beverage/2017/07/tomato_bacon_salad_a_delightful_mix_of_flavors
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