This recipe combines crispy bread, savory bacon, and fresh herbs for a delightful salad.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the bread cubes.
Cut the bread into bite-sized cubes and arrange them on a baking sheet.
Use day-old bread for better texture.
Drizzle the bread cubes with olive oil and toss to coat evenly.
Ensure all cubes are lightly coated for uniform crispness.
Bake the bread cubes in the oven for 15 minutes or until golden and crispy. Let them cool.
Keep an eye on the bread to prevent over-toasting.
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
Cook bacon in batches if needed to avoid overcrowding the skillet.
In a large bowl, whisk together olive oil, minced garlic, salt, and pepper.
Adjust seasoning to taste for a balanced flavor.
Add the tomatoes, red onion, basil, and lettuce to the bowl with the dressing. Toss gently to combine.
Toss gently to avoid bruising the vegetables.
Add the toasted bread cubes and crumbled bacon to the salad. Toss again to mix.
Add bread just before serving to maintain its crunch.
Serve the salad immediately, garnished with additional basil leaves if desired.
Serve promptly to enjoy the best texture and flavor.
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