INGREDIENTS
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, mixed varieties and sizes, cut into bite-size pieces
1 small red onion, thinly sliced
1/2 c. chopped fresh parsley
1/4 c. torn basil leaves
DIRECTIONS
- 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.
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CL::JG
