Beefsteak Tomato, Bacon & Red Onion Salad
By Sur La Table
Beefsteak Tomato, Bacon & Red Onion Salad
By Sur La Table
Yield/Serves:
Makes 4 servings
- 1 tablespoon red wine vinegar
- 1/2 medium red onion, thinly sliced
- 1 cup water
- 1 1/2 tablespoon balsamic vinegar
- 1 teaspoon honey
- 4 tablespoons extra-virgin olive oil
- 4 ounces sliced bacon, cut lengthwise into 1" strips and then sliced crosswise into 1/2" pieces
- 2 large beefsteak tomatoes, cut into 1" slices
- 1/2 pint heirloom cherry tomatoes, halved
- 1 teaspoon granulated sugar
- 1 teaspoon flaky salt
- 1/2 teaspoon freshly ground black pepper
- 6 sprigs fresh tarragon
Pickled red onion: To a small mixing bowl, add red wine vinegar, sliced red onions, and 1 cup water, set aside.
To prepare dressing: To a small mixing bowl, whisk together balsamic vinegar, honey, and olive oil. Taste and adjust seasoning with salt and pepper.
To prepare bacon: To a skillet set over medium heat add bacon. Cook bacon until crispy, 5- 7 minutes. Transfer bacon to a paper towel-lined plate to drain.
To assemble salad: To a serving platter, arrange beefsteak tomato slices in a single layer. Top with cherry tomatoes and season with flaky salt, pepper, and sugar. Add onions, and drizzle with vinaigrette. Garnish with tarragon leaves and bacon. Serve immediately.
To prepare dressing: To a small mixing bowl, whisk together balsamic vinegar, honey, and olive oil. Taste and adjust seasoning with salt and pepper.
To prepare bacon: To a skillet set over medium heat add bacon. Cook bacon until crispy, 5- 7 minutes. Transfer bacon to a paper towel-lined plate to drain.
To assemble salad: To a serving platter, arrange beefsteak tomato slices in a single layer. Top with cherry tomatoes and season with flaky salt, pepper, and sugar. Add onions, and drizzle with vinaigrette. Garnish with tarragon leaves and bacon. Serve immediately.