clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato Salad with Bacon Vinaigrette

Tomato Salad with Bacon Vinaigrette 

  • Author: RebeccaBlackwell
  • Total Time: 20 minutes
  • Yield: 4 side salads


This Fresh Tomato Salad with Bacon Vinaigrette is a delicious accompaniment to all variety of dishes, but especially good alongside Skillet Cod with Creamy Corn Relish.


For the Bacon Vinaigrette:

  • 4 oz thick cut bacon (about 4 or 5 slices)
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tsp granulated sugar
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste

For the salad:

  • 4 large tomatoes
  • 4 cups of summer greens - I prefer spinach, frisée, or endive
  • Salt and pepper


Make the bacon vinaigrette:

  1. Slice the bacon into 1-inch pieces. Place a skillet over medium heat and add the bacon. Cook, stirring frequently, until the bacon is crisp. Remove the skillet from the heat. Use a slotted spoon to more the bacon to a plate lined with paper towels.
  2. In a medium size bowl, add 1 tbsp of the rendered bacon fat. Add the vinegar, dijon, and sugar and stir to combine. Pour the olive oil into the dressing in a thin, steady stream, whisking constantly, to create an emulsion. Add about 1/4 tsp salt and pepper. Whisk to combine, taste and add more if you like.

Make the Salad:

  1. Wash the tomatoes and remove the stem and core. Slice them into large chunks and sprinkle with a bit of salt and pepper.
  2. Put the greens in a bowl, or distribute amongst serving plates. Top with tomatoes. Drizzle with bacon vinaigrette and top with the pieces of crispy bacon.
  • Category: Salad recipes

Keywords: salad, vegetable recipe, bacon salad, tomato salad