You’ll love this classic Tomato Salad with a twist. Smokey, salty bacon only enhances the flavor of ripe and juicy summer tomatoes. This quick summer salad is a showstopper, and you’ll be begging for seconds (maybe thirds!).
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A simple, fresh tomato salad is always a crowd favorite, but when tossed with bacon dressing and bites of thick cut bacon, it becomes something magical! Each bite is a tantalizing balance of sweet and salty as the acid from the tomatoes cuts through the bacon pieces.
This is an easy summer salad recipe you’ll reach for on every occasion – as the star of your salad table for BBQs and backyard gatherings, as a simple side dish for dinner, or a quick lunch with a heel of crusty bread.
How to Make Tomato Salad with Bacon Dressing
Tomato salad is a summertime staple and for good reason – juicy ripe tomatos need little more than a splash of olive oil, salt, and ribbons of fresh basil to shine. If you asked my grandpa, he’d say they need nothing (he ate them like apples!). But when you want your salad to have a little some extra special, dress it up with bacon vinaigrette. Chunks of thick cut bacon and tangy red wine vinegar-based dressing are an incredible flavor and texture companion to ripe tomatoes.
- Brown the bacon. Divide thick cut bacon into 1″ pieces – kitchen shears are the easiest way to cut up bacon.
- Saute the bacon in a cast iron skillet over medium heat until the fat renders and the bacon is golden brown and crisp. Remove the bacon from the skillet and drain on a paper-towel lined plate.
- Chop 2 pounds of ripe tomatoes into bite-sized pieces. I simply quarter each tomato, then halve. It’s not necessary to seed and core them.
- Thinly slice half a red onion and coarsely chop a cup of fresh basil leaves.
- Combine the chopped tomatoes, red onion, basil, and cooked bacon in large salad bowl.
- Make the vinaigrette: whisk bacon fat with extra virgin olive oil, red wine vinegar, honey, and whole grain mustard.
- Pour the dressing over the salad and toss.
- It’s best to dress and toss this salad just before serving. The bacon vinaigrette will congreal once cooled in the fridge – not so appetizing.
How to Choose Ripe Tomatoes
Have you ever bitten into a red tomato slice and then found it to be bland and mealy? Me too. Yuck.
Color isn’t always an indicator of a great tomato, although color does matter. Look for skin that’s deeply hued and mostly uniform. Here’s a few more things to look for when selecting ripe tomatoes:
- Slightly shiny skin (not matte) that’s smooth and free from blemishes.
- A ripe tomato is plump and feels heavy for its size. It should give just a little when gently pressed; if it’s hard, it’s not ripe yet.
- Ripe tomatoes smelly slightly sweet; if they have no aroma, move on.
Try to source directly from a farm or farmer’s market for the freshest, “just picked” tomato possible.
What Kind of Tomatoes Should I Use?
Almost every tomato works for this salad, and I like to use a few different varieties for a range of flavor (and color, when possible). Roma tomatoes are a nice option with their thin skins, lower water content, and sweet flavor. You can’t beat the flavor of fresh heirloom tomatoes, but they can be pricy. On the vine tomatoes are incredibly versatile, with their sweet and juicy flavor.
The short answer? Use whatever tomatoes you have available, as long as they’re ripe and fresh.
Tips for Making This Recipe Perfectly
- This salad is only as good as it’s ingredients – choose the freshest ripe tomatoes you can find, and use them that day.
- This dressing is best enjoyed room temperature, since bacon fat congeals when cooled. Dress the salad just before serving.
More Recipes Featuring Fresh Tomatoes
- White Bean Tomato Salad
- Melon Salad with Tomato and Prosciutto
- Crispy Chicken Thighs with Burst Tomatoes
- Fresh Tomato Marinara
- Tomato and Stone Fruit Salad
- Heirloom Tomato Galette
Did you make this Tomato Salad with Bacon Dressing? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Tomato Salad with Bacon Dressing
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Cast Iron Skillet
- Paring Knife
Ingredients
- 6 strips thick cut bacon, cut into 1” pieces
- 2 lb ripe tomatoes, sliced into bite sized pieces
- ½ medium red onion, thinly sliced
- 1 large handful basil leaves, torn
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 2 tsp whole grain mustard
- kosher salt, to taste
- cracked black pepper, to taste
Instructions
- Place the bacon pieces into a cold cast iron skillet. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is golden brown and crispy. Remove the bacon from the skillet using a slotted spoon and place onto a paper-towel lined plate to drain. Set aside the remaining bacon fat to cool slightly.
- Chop the tomatoes, thinly slice the red onion, and coarsely chop or tear the basil. Combine the tomatoes, onions, basil, and cooked bacon in a large bowl.
- Pour all but 3 tablespoons of bacon fat from the skillet. Add one tablespoon of the vinegar to the pan – be careful, as it may sizzle. Once the sizzling dies down, add the remaining vinegar, honey, and mustard. Whisk, scraping up the bits from the bottom of the pan, until the dressing has emulsified.
- Pour the dressing over the tomato salad and toss. Season with salt and pepper to taste. Serve immediately.
Notes
- This salad is only as good as it’s ingredients – choose the freshest ripe tomatoes you can find, and preferably purchase the same day. Choose ripe tomatoes that are deeply hued in color with shiny skin and a sweet aroma; ripe tomatoes should feel heavy and give just a little when pressed.
- This dressing is best enjoyed room temperature, since bacon fat congeals when cooled. Dress the salad just before serving.
Sue
This sounds delicious! I never thought of adding bacon! I can’t wait to make it!
Danielle
I hope you enjoy it!! The bacon really adds a nice twist.