Tomato Salad with Bacon, Blue Cheese and Basil

1. 1

   In a medium skillet, cook the bacon slices over moderate heat, turning once, until crisp.

2. 2

   Drain the bacon on paper towels, then crumble into pieces.

3. 3

   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.

4. 4

   Arrange the tomatoes on a platter and season lightly with salt and pepper.

5. 5

   Drizzle the vinaigrette over the tomatoes.

6. 6

   Sprinkle with the crumbled bacon and blue cheese, garnish with the basil leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.