This salad is a delicious excuse to enjoy the flavors of a BLT sandwich while eating a salad! This bread and tomato salad gets its BLT vibes from the addition of bacon and arugula.
1loafsourdough bread(or similar (approx. 1 pound))
2 ½tablespoonsolive oil
salt and pepper(to taste)
16slicesbacon(cooked and chopped into 1-inch pieces)
1largeEnglish cucumber (cut in half lengthwise, seeded, and sliced)
16ouncesgrape tomatoes(halved)
1cupsliced red onion(approx. ⅓ of a large onion ( Note 1))
2cupsarugula(packed loosely)
½cupfresh basil
Dressing:
¼cupolive oil
¼cupapple cider vinegar
½teaspoonminced garlic
2teaspoonsDijon mustard
1 teaspoonagave (or honey)
salt and pepper(to taste)
Instructions
Preheat the oven to 425 degrees. Cut the bread into 1-inch cubes and toss with oil and season with salt and pepper. Spread the bread cubes on a sheet pan and bake for 10-12 minutes until crisp and golden brown. Let cool and transfer to a large mixing bowl.
Add the cucumbers, tomatoes, onions, bacon, and arugula. Toss to combine.
In a small bowl, combine the dressing ingredients and whisk them together.
Pour ⅓ of the dressing over the salad and toss to coat. Add the fresh basil leaves. Allow the salad to sit at room temperature for 30 minutes. Add remaining dressing as needed.
Refrigerate leftovers for no more than one day. This salad is best served at room temperature the same day it is made.
Notes
To help remove some of the harsh bite from the onions, soak the sliced onions in ice water (or vinegar) for 10 minutes. Drain before adding to the salad.