Tomato Basil & Bacon Salad

This is what happens when a BLT and a caprese decide to share a plate. Thick slabs of ripe beefsteak tomato do the heavy work, and everything else just piles on top. The garlic-toasted croutons fry up in the same skillet as the bacon, so every bread cube carries a little porky backbone.

Don’t rush the croutons. Five minutes of patient tossing gives you a crackly exterior and a tender middle; crank the heat and you end up with burnt outsides that still taste like raw bread. Pulling the garlic clove before it burns is the other small detail that saves the dish, the oil keeps all the garlic perfume without the bitter edge.

Arranging the tomatoes in a high pile instead of flat slices matters more than it sounds. The juices pool toward the center, meeting the basil oil and vinegar halfway, so every forkful gets dressing instead of the bottom slice swimming while the top sits dry.

Only worth making when tomatoes are actually in season; mealy winter tomatoes will sink this fast.

Chef Tips

• Salt the tomato slices lightly and let them sit 5 minutes to coax out juice before plating.
• Use fresh mozzarella balls torn by hand instead of pre-shredded; the texture carries better.
• Tear the basil at the last second; knife cuts bruise and blacken the leaves.
• Add croutons last so they stay crunchy against the wet tomatoes.

Variations

• Swap bacon for crispy pancetta or prosciutto crumbles.
• Drizzle with aged balsamic glaze instead of the basil vinaigrette for sweeter finish.
• Add a handful of arugula for peppery contrast.