Tomato Salad with Bacon, Blue Cheese and Basil
© Coral Von Zumwalt

Tomato Salad with Bacon, Blue Cheese and Basil

  • SERVINGS: 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.

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  1. 1/4 pound sliced bacon
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon cider vinegar
  4. 1 garlic clove, very finely chopped
  5. 1 teaspoon Dijon mustard
  6. 1/2 teaspoon herbes de Provence
  7. Salt and freshly ground pepper
  8. 3 pounds assorted tomatoes, quartered or halved
  9. 2 ounces blue cheese, crumbled (1/2 cup)
  10. 1/2 cup torn basil leaves
  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.
  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.