Tomato Basil Salad
I love harvesting the last ripe tomatoes of the season. Something about them makes me savor each and every bite rather than taking their summer flavor for granted. This salad was my last effort to enjoy our garden tomatoes – and I could have eaten the whole bowl!
You can serve immediately, or hold the bacon and store it in the fridge overnight to meld the flavors and then add the bacon right before serving. Either way – enjoy!
End-of-The-Season Tomato Basil Salad
Don’t miss out on the tail end of your tomato harvest. This delicious tomato basil salad recipe will help you hold onto the last days of summer’s warmth.
- 4 slices nitrate-free bacon (cooked and crumbled)
- 5-6 medium garden fresh tomatoes (diced)
- 1/2 medium green pepper (diced)
- 1/2 medium red onion (diced)
- 1/2 cup cabbage (thinly sliced)
- 1 Tablespoon red wine vinegar
- 1 Tablespoon olive oil
- 1 teaspoon dried basil
Cook bacon in oven at 350 degrees F for about 30 minutes. After it’s cooled, crumble and set aside. Do not add bacon to the salad until right before serving.
Slice tomatoes into 1/2 inch slices and then dice into cubes. Dice green peppers and red onions and thinly slice the cabbage and add combine all in a serving bowl.
- Combine the dressing ingredients and pour over salad. Stir lightly.
Store in fridge or eat right away – adding bacon right before serving.