- 4 cups French bread cut into 1-inch cubes and dried overnight
- 6 slices bacon, cooked, chopped, drippings reserved
- 2 cups halved grape tomatoes
- 2 tablespoons oil, for searing
- 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
- 2 cups chopped romaine lettuce
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 tablespoon chiffonade mint
- 1 tablespoon chiffonade basil
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
Recipe courtesy of Alton Brown