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Author Notes: I was trying to think of something to alternate with the usual summer standby tomato salad of mozzarella and basil. In the everything-goes-better-with-bacon department, I made this, using leftover corn and a thin slice of blue cheese. It's enough for lunch or alongside something from the grill. —Sally
- 6 slices thick-cut bacon, cut in half
- Kernels from one ear of leftover corn on the cob
- 2 tablespoons finely diced red onion
- 2 tablespoons red wine vinegar or sherry vinegar
- Salt and pepper to taste
- 6 tablespoons olive oil
- 8 to 12 lettuce leaves
- 4 to 6 heirloom tomatoes of varying colors, sliced
- 4 thin slices blue cheese, cut from a wedge
- Cook the bacon until crisp in a large skillet over medium heat. Transfer to a paper towel.
- Pour off and discard all but a thin film of bacon drippings from the pan. Return the pan to the stove and add the corn. Cook, stirring constantly, over medium heat for about 2 minutes, until the corn begins to brown. Add the onion and stir for another minute until it begins to soften.
- Turn off the heat and stir in the vinegar and salt and pepper to taste. Scrape up any brown bits at the bottom of the pan. Push the vegetables to one side and gradually stir in the olive oil. Set the pan aside to cool briefly.
- Set 2 to 3 lettuce leaves on each of 4 plates. Stack several tomato slices on top of the lettuce and tuck a slice of cheese between two of the layers. Top each salad with 3 half-slices of bacon and spoon the dressing over the top.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes