With the racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
Place the bacon on one sheet and the tomatoes on the other. Bake both sheets together for about 20 minutes or until the bacon is crispy and the tomatoes wilted. Let cool. Coarsely chop the bacon.
Meanwhile, in a large non-stick skillet over medium-high heat, brown the garlic clove in 3 tbsp (45 ml) of the oil. Add the bread and brown on all sides. Add oil, if needed. Season with salt. Remove the garlic clove, chop and place in a large bowl with the vinegar, honey and the remaining oil (1 tbsp/15 ml). Add the tomatoes and kidney beans. Season with salt and pepper and toss well.
When ready to serve, add the arugula, bacon and croutons. Adjust the seasoning and toss well. Serve with a dollop of ricotta cheese, if desired.
Panzanella is an Italian salad traditionally made with day-old or toasted bread. Save time and use up that stale bread in your breadbox. It will soak up all the flavours from the vinaigrette and juicy tomatoes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.