Update the Italian tomato salad with a rich, tart dressing.
2 1/2 pounds heirloom tomatoes, cut into 1/2-inch slices
1 (16-oz.) package fresh mozzarella cheese, cut into 1/2-inch slices
1/2 cup fresh basil leaves
6 thick bacon slices, coarsely chopped
3 to 4 Tbsp. red wine vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Arrange tomatoes and cheese on a serving platter, placing basil leaves between slices. Sprinkle with desired amount of salt and pepper.
Saute chopped bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Remove from heat, reserving bacon and 2 Tbsp. drippings in skillet. Let stand 1 minute. Add vinegar and oil, stirring to loosen browned bits from bottom of skillet. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. black pepper. Drizzle warm bacon mixture over tomatoes and cheese. Serve immediately.
Also appeared in:
All You, August, 2015
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