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Pitta and bacon panzanella

Name: Pitta and bacon panzanella
Total time: 25 min
Ingredients: back bacon 4 rashers; pittas 2, torn into bite-sized pieces; spray oil; plum tomatoes 6 ripe, (3 halved, 3 cut into chunky pieces); sherry vinegar 2 tbsp; extra-virgin olive oil 1 tbsp; red onion ½, thinly sliced; cucumber ¼, deseeded and sliced into 1cm half moons; roasted red peppers from a jar 2, sliced; basil a handful, torn

25 minutes
serves 2
Easy

Check out this easy panzanella recipe with super crispy bacon and crunchy baked pitta bread. This easy salad is packed with flavour and low in calories. Plus it's ready in less than 30 minutes too, an easy midweek meal (ripe tomatoes are essential for this recipe)

Published: July 19, 2018 at 4:00 pm

Ingredients

back bacon 4 rashers
pittas 2, torn into bite-sized pieces
spray oil
plum tomatoes 6 ripe, (3 halved, 3 cut into chunky pieces)
sherry vinegar 2 tbsp
extra-virgin olive oil 1 tbsp
red onion ½, thinly sliced
cucumber ¼, deseeded and sliced into 1cm half moons
roasted red peppers from a jar 2, sliced
basil a handful, torn

Method

Step 1

Heat the grill to high. Put the bacon onto a rack over a baking tray and grill until crisp, flipping halfway. Cool slightly then snip into pieces with scissors.
Step 2

Heat the oven to 200C/fan 180C/ gas 6. Tip the pitta pieces onto a tray, spray with a little oil and toss well. Bake for 12-15 minutes or until golden and crunchy.
Step 3

Put the halved plum tomatoes into a bowl and squeeze with clean hands, to release the juices, and break up. Add the sherry vinegar, olive oil and lots of seasoning, then tip in the red onion, cucumber, roasted peppers and remaining tomatoes.
Step 4

Toss in the pitta croutons, bacon and basil, and serve.