Bacon and Tomato Panzanella

Candy and glistening Solar Gold tomatoes distinction the deep earthy notes of pumpernickel bread on this peak-season salad. Toss the bread cubes with rendered bacon fats earlier than toasting for an added layer of smokiness. A easy sherry French dressing will get a double dose of tomato taste from hand-crushed Solar Golds and contemporary tomato juice. 

What’s pumpernickel bread? 

Pumpernickel bread is a kind of rye bread comprised of floor rye berries. It has a darkish brown shade; a dense, chewy texture; and an earthy taste with a touch of sweetness.

What’s thick-cut bacon?

Thick-cut bacon is bacon that’s sliced in thicker strips off the pork stomach space than common, normal bacon. Whereas thickness can fluctuate by model, most thick-cut bacon is roughly 1/8 to 1/4 inch thick — considerably thicker than common slices. 

Notes from the Meals & Wine Check Kitchen

Panzanella is a Tuscan dish comprised of stale bread and greens. The concept was to repurpose the bread by slicing it into small items and letting it soak in dressing. 

A simple method to shortly halve smaller tomatoes like Solar Gold or cherry tomatoes is by sandwiching the tomatoes between two plates, then slicing them horizontally with a protracted serrated knife. 

Urged pairing

Pair this peak-summer dish with a basic Provençal rosé, like Château d’Estoublon Roseblood Rosé.

This recipe was developed by Marianne Williams; the textual content was written by Andee Gosnell.