Here in California, Indian summer is (finally) in full swing. This means we get a few weeks of end-of-season tomatoes, and we do try and make the most of them. As noted in the blog, we generally make Caprese salads with our tomatoes, or even match them with blue cheese for a tangy dish. But as we move toward fall, we like to match up the tomatoes with bigger, meatier flavors. Around here, that usually means adding bacon.
And since we make our own bacon and need to use our ripe tomatoes, this dish pops-up regularly on our table. And if matching tomatoes and bacon, then cheddar cheese won’t be far behind (no, we don’t make our own cheese…yet). In fact, this salad is really a deconstructed version of one of our favorite versions of grilled cheese and/or filling for omelets. The sweet acidity of the tomato matches with the salty, crunchy bacon and the sharp, creamy cheddar cheese- a good range of flavors and textures. We also add some Italian parsley, oil, vinegar, seasoning and (optionally) a little hot sauce to round out the dish. This salad has a lot of flavor and will please a crowd.
Making the salad is as easy as browning some bacon or pancetta, slicing tomatoes and grating cheese. But we do suggest a few things to make the most of the dish. Firstly, using a few varieties of tomatoes (we used purple Cherokee, Valencia and Sungolds) adds depth of flavor and texture. Secondly, be sure to use the best bacon you can get and cook until very crispy, the crunch adds a lot to the dish. Sharp cheddar cheese, white or orange, works best. Sherry vinegar plays very well with tomatoes, but cider vinegar will also work. A little heat will add a lot to the dish, if there is a hot sauce you like, a few dashes on the tomatoes will take this dish over the top. Finally, make the dish a few minutes ahead, allowing time for the cheese to reach room temperature and the flavors to meld is worth the wait.
We serve this salad as a main dish at lunch or a side salad at dinner, it would even be good at brunch. And as this salad has a “steakhouse” element to it, not surprisingly, it goes very well with a steak or roast. But mostly, this salad is a great way to make a meal out of your tomatoes. And since the season is ending, we don’t want any to go to waste…
What You Get: A “meatier” tomato salad. A great way to use end-of-season tomatoes.
What You Need: No special equipment required.
How Long: 10-15 minutes. About as long as it takes to brown the bacon.
(Serves 4 as a side, 2 as a main course)
- 3 Large, ripe tomatoes (substitute a cup of cherry tomatoes for a large tomato)
- 4 slices of thick-cut bacon, diced
- 3/4 cup cheddar cheese, grated
- 1/4 cup Italian parsley, roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon sherry or cider vinegar
- Salt and freshly ground black pepper
- Hot sauce, to taste (optional)
- Place a medium skillet over medium heat. Add the diced bacon and cook until brown and crispy. When done, remove the bacon from the pan and drain on paper towels or a rack.
- Meanwhile, slice the tomatoes and arrange on a serving plate. Drizzle the the oil, vinegar, salt, pepper and hot sauce, if using, on the tomatoes. Sprinkle on half of the bacon and parsley. Grate the cheese and arrange over the tomatoes. Sprinkle on the remaining bacon and parsley. Serve.
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