Author Notes
We've been enjoying the bounty of our CSA this summer, which often includes sungold cherry tomatoes. I slow roasted a big batch and wanted to incorporate them into a warm salad. Add in some bacon, some homemade croutons, and a mustard vinaigrette and viola! Dinner!
—TaraT
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Ingredients
- For the salad
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1 pint
cherry tomatoes
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a good glug of olive oil
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salt
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pepper
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red pepper flakes
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arugula
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good bread for croutons
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4-6 pieces
bacon
- For the dressing
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1-2 teaspoons
dijon mustard
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1 tablespoon
white wine vinegar
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3 tablespoons
olive oil
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salt and pepper to taste
Directions
-
Preheat oven to 250.
Roast the tomatoes: place tomatoes on a cookie sheet and toss with olive oil, salt, pepper and red pepper flakes. Cook for 2-3 hours, depending on how soft you want them to be.
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Turn oven up to 400. Make croutons: cube bread and toss with olive oil, salt and pepper. Bake for 15-20 minutes, tossing half way through.
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While you cook the croutons, fry or bake the bacon. If baking, cook in 400 degree oven for 15-20 minutes. You can cook the bacon and croutons at the same time.
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For the dressing: mix together mustard, vinegar and salt and pepper. Slowly whisk in the olive oil. (The dressing comes from Dorrie Greenspan's Around My French Table).
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Chop up the bacon.
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Assemble the salad: toss the arugula, bacon, tomatoes, and croutons together with the vinaigrette and serve.
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