Ingredients
- 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
Vinaigrette:
- 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
Directions
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.
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By kgrote
Longview, WA
on July 11, 2011
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Delicious, of course! I made the full recipe and it was just the right amount for 2 main-course servings, rather than 4 like the recipe states. You can mix and match tomato varieties at your leisure, anything goes with this recipe - it's all good!
By saf2127_11951009
Fort Worth, 83
on August 26, 2010
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This is a fantastic recipe. It's probably the least healthy salad ever conceived, but that is what makes it so awesome. I typically find simple vinaigrette dressings kind of boring, but in this context, it worked perfectly. I didn't have any heirloom tomatoes on hand, so I just doubled the amount of seared cherry tomatoes. I will most certainly make this again.
By angelahattar_12...
Cincinnati, 75
on July 31, 2010
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my whole family loved it and the dressing goes really well; you won't miss the mayo. Alton is a genius!
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