One best times of year is the end of summer when all the vines are weighed down with the ripened fruit of the tomato. From Beefsteak to Plum, to the Cherry tomato and everything in between.
This cherry tomato salad recipe uses a pint of cherry tomatoes due to their compact size. Larger tomatoes would require cutting, which would lead to a soggy salad. The fresh basil lends its characteristic aroma and flavor. Consider omitting the bacon and tossing fresh Mozzarella cheese in the mix.
1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 Tablespoon tarragon vinegar
2 Tablespoons olive oil
1/4 teaspoon salt
1 Tablespoon fresh basil, chopped
6 leaves romaine lettuce
2 Tablespoons chives, chopped
1. Wash and stem tomatoes. Dry completely.
2. Cook bacon until very crisp; drain thoroughly on paper towels.
3. Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing.
4. Serve on lettuce leaves, sprinkled with chives. Serve at once or refrigerate until ready to serve.