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.
Servings:
6 to 8
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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1/4 poundsliced baconsee savings
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2 tablespoonsextra-virgin olive oilsee savings
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1 tablespooncider vinegarsee savings
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1garlic clove, very finely choppedsee savings
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1 teaspoonDijon mustardsee savings
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1/2 teaspoonherbes de Provencesee savings
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Salt and freshly ground peppersee savings
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3 poundsassorted tomatoes, quartered or halvedsee savings
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2 ouncesblue cheese, crumbled (1/2 cup)see savings
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1/2 cuptorn basil leavessee savings
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Directions
1.
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.
2.
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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