Panzanella (Alton Brown Recipe)

• 4 cups French bread, cut into 1-inch cubes and dried overnight
• 6 slices bacon, cooked, chopped, drippings reserved
• 2 cups grape tomatoes, halved
• 2 tablespoons oil, for searing
• 2 cups yellow pear tomatoes, halved or 2 cups heirloom tomatoes, chopped
• 2 cups romaine lettuce, chopped
• Vinaigrette
• 1/4 cup red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1 tablespoon mint, chiffonade
• 1 tablespoon basil, chiffonade

1. Toss bread cubes in the bacon drippings.
2. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
3. Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
4. Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.

bread, bacon, grape tomatoes, oil, yellow pear tomatoes, romaine lettuce, vinaigrette, red wine vinegar, salt, pepper, olive oil, mint, basil

Taken from www.food.com/recipe/panzanella-alton-brown-recipe-456552 (may not work)