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© Royalty-Free/Masterfile
Ingredients
- 4 slices bacon
- 1 pint grape or cherry tomatoes
- 4 plum tomatoes
- 4 yellow tomatoes or 2 large beefsteak tomatoes
- 1/2 red onion
- 1/2 tsp (2 mL) each salt and freshly ground black pepper
- 1/4 to 3/4 cup (50 to 75 mL) pesto
- 2 tbsp (30 mL) olive oil
- 1 tsp (5 mL) white wine vinegar or freshly squeezed lemon juice
- 10 cups (2.5 L) mesclun greens
- 2 hard-cooked eggs, peeled and quartered (optional)
Who says a B.L.T. must be a sandwich? Instead, toss garden-fresh tomatoes and crispy smoky bacon with your favourite greens for a light, summery side dish. Or, on a night when it's too hot to turn on the oven, dish up a big bowl, add some grated Parmesan or crumbled feta cheese for extra protein, and call it dinner.
- Cook bacon in a large frying pan, preferably non-stick, over medium-high heat. Turn occasionally until crispy, about 4 minutes. Remove to paper towels.
- Meanwhile, slice grape or cherry tomatoes in half, plum and yellow tomatoes into quarters and beefsteak tomatoes into eighths. Thinly slice onion. Combine in a large bowl. Sprinkle with salt and pepper. In a small bowl, stir 1/4 cup (50 mL) pesto with oil and vinegar. Taste, then stir in more pesto, if needed. Pour over tomatoes and toss until evenly coated. Just before serving, add greens and toss to mix. Break bacon into pieces and scatter over salad with eggs. Good with our Zesty Grilled Steak (also in the Recipe File).
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Make ahead
Cook bacon and slice into strips. Wrap in plastic wrap and refrigerate. Prepare tomatoes and onions and toss with pesto dressing. Cover and refrigerate up to a day. Ripe tomatoes may water out a little. Drain before tossing with greens.
- 4.7 g protein
- 8.7 g fat
- 10.9 g carbohydrates
- 3.1 g fibre
- 1.7 mg iron
- 87 mg calcium
- 316 mg sodium
- 130 calories
