A Fresh Take with Big Flavor
This isn’t your average tomato salad. With smoky, crisp Texas Iberico bacon folded into a warm, sweet-savory vinaigrette, this dish hits every note—bright heirloom tomatoes, creamy mozzarella, bold herbs, and a dressing that’s equal parts rich and refined.
It’s the kind of dish that steals the show at a cookout or summer table but is simple enough to make on a weeknight. Use peak-season tomatoes and the best bacon you can get your hands on—Texas Iberico® delivers a depth of flavor you won’t find anywhere else.
Ingredients
For the Vinaigrette:
- 8 slices Texas Iberico bacon
- ½ cup chopped celery
- ½ cup local honey
- ½ cup rice vinegar
- ½ cup sliced shallots
- ¼ cup roasted garlic
- 1¼ Tbsp lemon juice
- ½ Tbsp Dijon mustard
- ~¼ cup reserved bacon fat (or substitute olive oil)
- Kosher salt and black pepper, to taste
For the Salad:
- 4 heirloom tomatoes, wedged
- 1 lb fresh mozzarella or burrata, torn or sliced
- 1–2 Tbsp fresh marjoram or basil, chopped
- Flaky salt, to finish
- Reserved crispy bacon, for garnish
Instructions
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crisp—about 8–10 minutes. Transfer to paper towels to drain. Reserve 2–3 tablespoons of the rendered fat. Once cool, dice the bacon and set aside ¼ of it for garnish.
- Make the Vinaigrette: In a food processor, combine the remaining diced bacon, celery, honey, rice vinegar, shallots, roasted garlic, lemon juice, and Dijon mustard. Blend until smooth. While blending, slowly drizzle in the reserved bacon fat (or olive oil) until emulsified. Season to taste with salt and pepper.
- Assemble the Salad: Arrange tomato wedges and mozzarella or burrata on a serving platter. Drizzle generously with the bacon vinaigrette. Sprinkle with marjoram or basil, finish with flaky salt, and top with the reserved crispy bacon.
Why It Works
The natural sweetness of heirloom tomatoes pairs beautifully with the smoky depth of Texas Iberico bacon. The vinaigrette ties it all together with acidity, richness, and just a touch of heat from the roasted garlic and mustard. Add creamy cheese and fresh herbs, and you’ve got a salad that’s anything but simple.
Made It? Show Us.
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