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1
Line two plates with paper towels.
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2
Prepare an ice-water bath by filling a large bowl with ice and water.
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3
In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5 to 7 minutes.
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4
Using a slotted spoon, transfer the bacon to one of the prepared plates to drain.
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5
Set aside.
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6
To prepare the broccoli, separate the head into bite-size florets, reserving the stems for another use.
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7
Bring a large pot of salted water to a boil over high heat.
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8
Cook the florets until just tender, 2 to 3 minutes.
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9
Remove with a slotted spoon and transfer to the ice-water bath to set the color and stop the cooking.
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10
Once chilled, transfer to the second prepared plate and pat dry with paper towels.
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11
Combine the broccoli, tomatoes, and onion in a large bowl.
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12
Season with salt and pepper and set aside.
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13
To prepare the dressing, whisk the vinegar and garlic together in a small bowl.
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14
Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified.
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15
Season with salt and pepper.
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16
Just before serving, drizzle the dressing over the vegetables and toss to combine and coat.
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17
Add the bacon, and taste and adjust for seasoning with salt and pepper.
