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.
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.