- Preparation Time:
Prep: 10 mins Cook: 5 mins
Nothing says summer to me than a tomato salad made with tomatoes right out of the garden. There is absolutely nothing in the store that can compare to that tomato that you JUST picked, cut up and chowed down on. Nothing. You may try to prove me wrong, but you cant. This is summer glory. Unfortunately, this happens right near the end of the season – a time when back to school feeling sets in and everybody gets a little less happy. Let’s take these tomatoes and rejoice and bask in summer’s glory.
3 strips Maple Leaf Bacon, cut up small and fried crispy
2-3 Large Tomatoes, cut in bite size pieces
1/4 Red Onion, thinly sliced
8-10 leaves Fresh Basil
1 tbsp Fresh oregano, or a little less dried
1/4 cup Olive Oil
1/4 cup Crumbled Feta Cheese
2 tbsp Balsalmic Vinegar
Salt and Pepper
1. This recipe couldn’t be any simpler. First thing you gotta do is cut up your tomatoes. Believe it or not, that was just one MASSIVE tomato from the garden. I couldn’t believe how much I got out of it.
2. Toss in your bacon, oregano, basil chiffonade, salt, pepper and olive oil. Cut your red onion into slices as thin as you can get them and toss those in, too. Mix it alllll around. and let it do it’s thing for a few minutes before you serve it. Let those flavours get all together.
3. Plate, topping with your crumbled feta and a drizzling of some balsamic vinegar, or even a balsamic reduction if you have access to it! Boom, lunch is served.