© Coral Von Zumwalt
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6 to 8

This salad manages to seem both light and rich. Sheamus Feeley makes it with creamy chunks of Point Reyes Blue Cheese and crisp house-cured bacon, but the salad has such great zing, vegetarians will be equally happy with a bacon-free version.    More Substantial Salads  

How to Make It

Step 1    

In a medium skillet, cook the bacon slices over moderate heat, turning once, until crisp. Drain the bacon on paper towels, then crumble into pieces.

Step 2    

In a small bowl, combine the olive oil with the cider vinegar, garlic, Dijon mustard and herbes de Provence and season with salt and pepper. Arrange the tomatoes on a platter and season lightly with salt and pepper. Drizzle the vinaigrette over the tomatoes. Sprinkle with the crumbled bacon and blue cheese, garnish with the basil leaves and serve.

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