Bacon and Tomato Salad

Holly said she makes this a lot as a side with burgers (she doesn't do the sauce and bread unless I am serving as an appetizer). They use the leftovers by sauteing them and putting them on top of pasta). Holly has brough this over as an appetizer before and it is amazing! It is a great twist on the traditional bruschetta in my opinion!

Ingredients

3 pounds tomatoes, cut into 1/2-inch pieces
12 basil leaves, torn
1 small red onion, coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
3/4 pound sliced bacon
1/2 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
3/4 teaspoon Cajun spice mix
1 1/2 teaspoons fresh lemon juice
1 small garlic clove, minced
Dash of hot sauce and crusty bread, for serving

Directions

• Preheat the oven to 450°. In a bowl, toss the tomatoes, basil, onion, olive oil and vinegar and season with salt and pepper. Let stand for 15 minutes.


• Set a wire rack on a baking sheet and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break into small pieces.


• In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic and hot sauce.


• Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.

Recipe by Laurent Tourondel, featured in Food & Wine magazine, June 2005