Ingredients

12 ounces Bacon Thick Cut [cut into 1/2 inch slices]

2 cups Ciabatta Bread [torn into small pieces]

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 teaspoons Garlic [minced]

3 tablespoons Balsamic Vinegar

5 ounces Argula

1 pound Cherry Tomatoes [cut in halves]

1 Red Onion [sliced thin]

1/2 cup Parsley [fresh, chopped]

1/4 cup Basil Leaves [torn]

Preparation

  1. Heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside. Remove half the bacon fat and reserve

  2. Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper. Toast until golden brown, about 5 minutes. Transfer croutons to a bowl and set aside

  3. Add remaining bacon fat to sauté pan and toss with garlic over medium heat. Sauté until garlic is softened and fragrant, 1 to 2 minutes. Remove from heat and stir together with balsamic vinegar, salt, and pepper

  4. Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing. Top with bacon and basil and serve immediately