BLT Panzanella

By Food52
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1/2 large loaf ciabatta bread, cubed

3 small to medium sized tomatoes, largely diced

3 ounces slab bacon, cut into cubes

3 handfuls arugula, roughly chopped

1/2 lemon, juiced

zest of 1/4 lemon

1 teaspoon Dijon mustard

1 teaspoon leftover bacon drippings

3 tablespoons extra virgin olive oil

2 teaspoons mayonnaise

Salt and fresh cracked pepper, to taste

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