Skillet Blt Panzanella

• 12 ounces Bacon Thick Cut cut into 1/2 inch slices
• 2 cups Ciabatta Bread torn into small pieces
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 teaspoons Garlic minced
• 3 tablespoons Balsamic Vinegar
• 5 ounces Argula
• 1 pound Cherry Tomatoes cut in halves
• 1 Red Onion sliced thin
• 1/2 cup Parsley fresh, chopped
• 1/4 cup Basil Leaves torn

1. 1. Heat a large saute 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
2. 2. 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
3. 3. Add remaining bacon fat to saute pan and toss with garlic over medium heat. Saute until garlic is softened and fragrant, 1 to 2 minutes. Remove from heat and stir together with balsamic vinegar, salt, and pepper
4. 4. Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing. Top with bacon and basil and serve immediately

bacon, bread, salt, pepper, garlic, balsamic vinegar, tomatoes, red onion, parsley fresh, basil

Taken from www.epicurious.com/recipes/member/views/skillet-blt-panzanella-5ab53009b1ec2778bc601553 (may not work)