Food & Wine

What's This?
Serving size 4
Prep Time
Total Time


3 3/4-inch-thick slice of rustic white bread, cubed 4 cups3 oz soft silken tofu¼ cup basil leaves2 Tbsp canola oil1 Tbsp champagne vinegar½ small shallot, coarsely chopped kosher salt freshly ground black pepper4 thick slice of bacon, 4 ounces cut crosswise into 1/2-inch strips1 head butter lettuce, torn into bite-size pieces about 5 cups1 cup red cherry tomato, halved1 cup yellow pear tomato, halved


1. Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.

2. Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, Champagne vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve.

3. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.

4. In a large bowl, toss the toasted bread cubes with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve.

More From Kitchen Daily:

Muffuletta Calzone Muffuletta Calzone
Muffuletta Calzone
Charred Broccoli and Red Onion Salad Charred Broccoli and Red Onion Salad
Charred Broccoli and Red Onion Salad
Marshmallow Strawberry Shortcake Marshmallow Strawberry Shortcake
Marshmallow Strawberry Shortcake

Tags: Salad, Healthy, Vegetable, Pork, Tomato, American, Quick, 30 Minute, Entertaining, Picnic

Terms of Service | Privacy Policy Corporate Site | Advertise With Us