Late Summer BLT Salad

No, I didn't miss the freezing wind and rain outside.  But in my radio silence, I hopped up to Vermont this weekend and came back laden with heirloom tomatoes fresh from the garden, mass quantities of mixed greens and great sourdough and whole wheat rolls from Amy's Bakery in Brattleboro.  

 In my travels through online recipes and cooking magazines galore, I know I have come across more than one BLT Salad or BLT Panzanella.  I had to actually stop collecting them after awhile because the variations are few and the storage space is scarce.  Still, when I wanted to find one of these recipes, I couldn't quite find the ones I was looking for.  

I took a page from Alton Brown's book, but, as usual, did it my way. I don't subscribe to the "only one way" theory of cooking, so I usually avoid Mr. Brown on principle.  His croutons, however, swayed me to at least start with him.  He dries bread overnight and tosses them in bacon drippings.  What's wrong with that? Well, time, of course.  I wanted bacon posthaste. 

To speed up the crouton process, I cubed my fresh rolls and toasted them lightly (about medium on my toaster oven setting) to simulate day-old bread.  A crime for such lovely rolls? Maybe, but also great croutons come at a great price.  

And I have to give to my buddy Alton, the rest of the recipe pretty much made it through unscathed.  Starting with garden fresh tomatoes and greens and throwing in organic sunday bacon means that very little variation is needed.  

Late Summer BLT Salad (adapted from Alton Brown)

• 2 cups cubed bread (whole wheat, sourdough or a mix would be great)
• 6 slices uncured organic bacon, crumbled, drippings reserved
• 2 large heirloom tomatoes (try to mix your colors for maximum eye appeal)
• 4 cups organic mixed greens
• 1/4 cup red wine vinegar
• 3 tbsp olive oil
• sea salt and freshly cracked black pepper, to taste
• two handfuls roughly chopped garden herbs, basil and mint

1. Place bread in toaster and toast lightly on medium until dry.
2. Meanwhile, cook bacon until crispy.  Reserve 1-2 tablespoons drippings. 
3. Chop tomatoes and set aside. 
4. When drippings are ready, toss bread in warm drippings until lightly coated (a little goes a long way and of course, is way better for you). 
5. Mix together last four ingredients.  
6. In a bowl, combine greens, tomatoes, bacon and croutons.  Drizzle with herb dressing.  Enjoy!