Recipes | Ontario Greenhouse Tomato Salad with Warm Bacon Dressing
Ontario Greenhouse Tomato Salad with Warm Bacon Dressing
This juicy summer-forward salad features Ontario greenhouse-grown heirloom and cherry tomatoes tossed with briny olives and crisp bacon bits. The salad is dressed with a umami-laden Warm Bacon Dressing, spiked with apple cider vinegar, a kiss of honey, and sautéed shallots.
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Ingredients
Servings
Warm Bacon Dressing
- 6 Strips Bacon
- 3 Cloves Garlic, Minced
- 3 Tbsp. Apple Cider Vinegar
- 1 Tbsp. Honey
- 2 Tbsp. Dijon Mustard
- 1 Shallot, Thinly Sliced
Tomato Salad
- 2 Large Ontario Greenhouse Tomatoes, Cut Into Wedges
- 1 Pint Ontario Greenhouse Cherry Tomatoes, Halved
- 1 Cup Green Olives, Pitted
- 1 Batch Warm Bacon Dressing
- 1 Batch Bacon Bits
- Fresh Basil Leaves for Sprinkling
- Fresh Ground Pepper for Serving
Instructions
Step 1
Place the bacon in a cold skillet and set it over medium-low heat. Slowly render the fat out of the bacon until crisp. This should take about 15 minutes.Step 2
While the bacon is cooking, place the garlic, vinegar, honey, and Dijon mustard in a bowl. Whisk to combine and set aside.Step 3
Using tongs, transfer the bacon to a plate lined with paper towels. Set aside to cool. Add the shallot to the skillet and sauté in the bacon fat until just translucent. Take the skillet off the heat and whisk the shallots into the vinegar mixture.Step 4
Tear the cooled bacon into bite-sized pieces. Place the tomatoes, olives, and bacon bits in a large bowl. Pour the warm bacon dressing over top and toss to coat.Step 5
Transfer the salad to a platter and garnish with fresh basil leaves and fresh ground pepper. Serve immediately.
