Bacon and Tomato Salad
Serve this delicious summer salad with a side of our spicy mayo dressing and a loaf of warm crusty French bread, Enjoy!
Servings: 6
Ingredients
BACON TOMATO SALAD:
- 1/4 lb. sliced bacon
- 3 lbs. tomatoes cut into 1/2-inch pieces
- 12 basil leaves torn
- 1/2 sm. red onion coarsely chopped
- 1/4 c. extra virgin olive oil
- 2 T. sherry vinegar
- Salt and freshly ground pepper to taste
DRESSING:
- 1/2 c. mayonnaise
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. curry powder
- 3/4 tsp. Cajun spice mix
- 1 1/2 tsp. fresh lemon juice
- 1 sm. clove garlic minced
- 1 dash hot sauce
- Crusty French bread for serving
Instructions
- Preheat the oven to 450 degrees.
- BACON: Set a wire rack on a baking sheet lined with foil (for easier clean up) and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break or cut into small pieces.
- TOMATO SALAD: Meanwhile, in a medium bowl, toss the tomatoes, basil, onion, olive oil and vinegar together. Season with salt and pepper to taste. Allow to stand for 15 minutes.
- DRESSING: In a small bowl, whisk together the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic, and hot sauce.
- TO ASSEMBLE: Sprinkle the bacon over the tomato salad and serve with a side of dressing and crusty French bread, Enjoy!
Notes
Recipe updated 8/31/25