Tomato Salad with Bacon, Blue Cheese, and Basil
Recipe from Food & Wine

This salad manages to seem both light and rich. Sheamus Feeley makes it with creamy chunks of Point Reyes Blue Cheese and crisp house-cured bacon, but the salad has such great zing, vegetarians will be equally happy with a bacon-free version.

Coral Von Zumwalt

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Servings: 6 to 8
Prep Time: 20 mins
Total Time: 20 mins
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    1/4  pound 
    sliced bacon
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    2   tablespoons 
    extra-virgin olive oil
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    1   tablespoon 
    cider vinegar
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    garlic clove, very finely chopped
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    1   teaspoon 
    Dijon mustard
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    1/2  teaspoon 
    herbes de Provence
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    Salt and freshly ground pepper
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    3   pounds 
    assorted tomatoes, quartered or halved
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    2   ounces 
    blue cheese, crumbled (1/2 cup)
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    1/2  cup 
    torn basil leaves

In a medium skillet, cook the bacon slices over moderate heat, turning once, until crisp. Drain the bacon on paper towels, then crumble into pieces.
In a small bowl, combine the olive oil with the cider vinegar, garlic, Dijon mustard, and herbes de Provence and season with salt and pepper. Arrange the tomatoes on a platter and season lightly with salt and pepper. Drizzle the vinaigrette over the tomatoes. Sprinkle with the crumbled bacon and blue cheese, garnish with the basil leaves, and serve.
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