Heirloom tomato salad with bacon and tomato dill dressing
1 large, round, red, heirloom, seeded, roughly chopped
Extra virgin olive oil
½ tsp, freshly ground
2 Tbsp, fresh, chopped (plus extra sprigs for garnish)
½ tsp, or more to taste
3½ pound(s), mixed heirloom varieties
Cooked turkey bacon
5 slice(s), crisp
- To make dressing, put 1 large red tomato, oil, mustard, vinegar, salt and pepper in a blender; puree until fairly smooth (don’t blend to a complete purée). Pour vinaigrette into a small bowl; stir in dill and garlic.
- When ready to serve, cut big tomatoes into 1/4-inch-thick slices; halve or quarter small tomatoes. Arrange tomatoes on a serving platter; drizzle with dressing. Crumble bacon over top; garnish with dill.
- Serving size: 1 heaping cup tomatoes and 2 Tbsp dressing