Ingredients
- 3 lbs tomatoes, cut into ½” pieces
- 12 basil leaves, torn
- 1 small red onion, coarsely chopped
- ¼ cup extra virgin olive oil
- 2 tbsp sherry vinegar
- Salt and pepper, to taste
- ¾ lb. sliced bacon
- ½ cup mayonnaise
- 1 ½ tsp Dijon mustard
- ½ tsp curry powder
- ¾ tsp Cajun spice
- 1 ½ tsp lemon juice, fresh
- Dash hot sauce
- Crusty bread, for accompaniment
Preparation
- Preheat the oven to 450 Degrees.
- In a bowl, toss the tomatoes, basil, onion, olive oil, vinegar and season with salt and pepper. Let stand 15 minutes.
- Set a wire rack on a baking sheet and arrange with 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, lemon juice, and hot sauce.
- Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.
Preparation Time: 30 minutes
Serves: Six