Skillet Panzanella




12 oz. thick-cut bacon, cut into 1" pieces

2 c. ciabatta bread, torn into small pieces

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

3 tbsp. balsamic vinegar

5 oz. arugula

1 lb. very ripe tomatoes, cut into bite-size pieces

1 small red onion, thinly sliced

1/2 c. chopped fresh parsley

1/4 c. torn basil leaves



Heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside. Remove half the bacon fat and reserve.

Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper. Toast until golden brown, about 5 minutes. Transfer croutons to a bowl and set aside.

Add remaining bacon fat to sauté pan and toss with garlic over medium heat. Sauté until garlic is softened and fragrant, 1 to 2 minutes. Remove from heat and stir together with balsamic vinegar, salt, and pepper.

Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing. Top with bacon and basil and serve immediately.