Bacon, Lettuce, Tomato, and Watermelon Panzanella Salad

Bacon, Lettuce, Tomato, and Watermelon Panzanella Salad


The summer version of a BLT in salad form. This salad hits all the right notes! Salty bacon partnered with sweet tomatoes and watermelon over a crispy bed of lettuce. Topped with crunchy croutons and a creamy Parmesan Black Pepper dressing. This recipe is a Viggiano house favorite! 

Servings: 4


For the Salad:

6 slices of thick cut bacon

2 heads romaine lettuce

3 cups watermelon, seedless, cut into 1 inch cubes

2 cups cherry tomatoes, halved


For the croutons:

2 cups sourdough bread, cubed

2 Tbsp leftover bacon drippings 

1/4 tsp salt

1/4 tsp pepper


For the Parmesan Black Pepper dressing:

1/3 cup plain yogurt

1/3 cup mayonnaise

2 Tbsp white wine vinegar

2 Tbsp Parmesan, grated

1 Tbsp minced shallots

1/4 tsp pepper

1 tsp minced capers

1 tsp prepared horseradish



  1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and place on a paper towel lined plate. Cool slightly then crumble. 
  2. While the skillet is still hot, add bread cubes. Stir to coat in oil then sprinkle with the salt and pepper.  Cook over medium heat until crispy and browned.  Remove from pan and place on paper towel lined plate. 
  3. Meanwhile, prepare salad by placing lettuce, watermelon, and tomatoes in a large bowl. 
  4. To make the dressing: Whisk together yogurt, mayonnaise, and vinegar in a medium bowl until combined.  Stir in the remaining ingredients. Refrigerate any leftover dressing for up to one week. 
  5. Place the salad on plates and top with crumbled bacon, croutons, and dressing.  
  6. To store leftovers overnight; keep bacon and croutons in separate containers from the salad