Tomato Salad

A perfect salad for those hot, mid-summer days. Full of colour, Umami, and
flavour.

Servings: 4 Servings

Author:

Prep Time
30 minutes

Cook Time
7 minutes

Total Time
37 minutes

Main Course

Canadian

salad Tomatoes Tomato Salad

Instructions

1 Begin by draining the tomatoes. Place all your chopped tomatoes into a strainer
in the sink. Sprinkle about 1-2 tbsp of salt onto the tomatoes and mix. Don't
panic. I know it's a lot of salt, but don't worry, almost all the salt will
drain away. The reason you want to salt the tomatoes, is so that your salad
isn't super wet. So it's a very important step, don't skip it!

After mixing the salt into the tomatoes, let it sit and drain in the sink for
about 30 minutes. During this time, cook your bacon, and your croutons.
2 Cook your bacon in full slices, until it's crispy but not burnt. Drain the
slices on a towel, and break into medium and small chunks.
3 I don't drain off my excess bacon fat, because I want the croutons to be very
crispy. Heat the fat up again to medium heat. Add all the sourdough cubes and
while stirring frequently, fry up the croutons to a golden crisp. Remove the
croutons and immediately sprinkle with salt, while draining on a towel.
4 Once the tomatoes have lost a bunch of their water, add them to a big salad
bowl. Add the bacon, basil, chili pepper, and parmesan. Toss to combine. Drizzle
on the vinegar and oil, and toss again.
5 Finally, add your croutons and give everything another toss. While also
seasoning with salt and pepper to your tastes.