This salad is a twist on the BLT sandwich, combining the flavors of bacon and tomato with the crunchy goodness of pretzel bread croutons. It’s a perfect summer lunch or dinner salad.
Dressing:
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp dijon mustard
- S&P
Salad:
- 6 cups ripe tomatoes, cut into chunks
- ½ small red onion, thinly sliced
- 1 cup cooked bacon, crumbled bacon (about ½ lb uncooked)
- 2 cups fresh arugula
- 1/4 cup basil leaves, torn
- 1/4 cup parsley, chopped
Croutons:
- 4 cups of pretzel bread, cubed
- 2 tbsp of olive oil
- ⅓ cup grated parmesan
- Balsamic reduction
- S&P to taste
Bake the Pretzel Bread Croutons:
- Preheat the oven to 350°F.
- Place the pretzel bread cubes on a baking sheet and drizzle them with 2 tablespoons of olive oil. Toss to coat the bread evenly. Season the bread with parmesan, salt, and black pepper to taste. Drizzle lightly with balsamic reduction.
- Bake the croutons until they are golden brown and crispy, about 10-15 minutes. Toss them halfway for even browning.
- Remove the croutons from the oven and let them cool.
Assemble:
- In a large salad bowl, combine the tomatoes, red onion, bacon, arugula, basil, and parsley.
- In a separate small bowl, whisk together the olive oil, vinegar, mustard, salt, and black pepper. Adjust the seasoning to your taste. Drizzle over the salad ingredients in a large bowl.
- Just before serving, toss the pretzel bread croutons into the salad, ensuring they get coated with the dressing and become slightly softened.