BLT Bread Salad

• FAST
• HEALTHY

Ingredients

1. Three 3/4-inch-thick slices of rustic white bread, cubed (4 cups)
2. 3 ounces soft silken tofu
3. 1/4 cup basil leaves
4. 2 tablespoons canola oil
5. 1 tablespoon Champagne vinegar
6. 1/2 small shallot, coarsely chopped
7. Kosher salt and freshly ground black pepper
8. 4 thick slices of bacon (4 ounces), cut crosswise into 1/2-inch strips
9. 1 head butter lettuce, torn into bite-size pieces (about 5 cups)
10. 1 cup red cherry tomatoes, halved
11. 1 cup yellow pear tomatoes, 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.