It’s no secret – at least to those of us sane people who like tomatoes – that one of the best summer lunches is a good ol’ BLT. Toasted bread, crisp lettuce, juicy tomatoes, crunchy bacon…it just doesn’t get any better than that.
During a recent texting conversation with my blogging sounding board, it was decided that it would be entirely possible and utterly delicious to turn the traditional BLT into a panzanella, a Florentine salad traditionally made with stale bread and tomatoes dressed with olive oil and vinegar.
Basically, we are looking at a salad made of carbs. There’s no way you could possibly go wrong with that.