Panzanella (Alton Brown Recipe) - cooking recipe

Ingredients

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

Preparation

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