The perfect late-summer way to soak up the rest of the tomato goodness that awaits. More: bacon.
- 5 whole Medium ripe tomatoes
- 2 teaspoons cut sugar
- ½ whole Baguette, cubed (about 6 cups cubed bread)
- 6 tablespoons Olive oil, divided
- Salt and pepper
- 3 tablespoons apple cider vinegar
- 1 whole Sliced shallot
- 1 tbsp Bacon fat, reserved from cooking the bacon
- 4 slices Bacon, cooked and crumbled or chopped
- 2 strands Basil, about 1/2 cup leaves, torn
Dice the tomatoes and place them in a colander over a bowl. Sprinkle the tomatoes with salt and 1/2 teaspoon sugar and let them wilt and release their juices for about 30 minutes while you prepare the rest of the salad.
Preheat the oven to 350ºF. Spread the bread cubes on a baking sheet and toss with 2 tablespoons of olive oil and plenty of salt and pepper. Bake for 30-40 minutes until toasted but not too hard.
When the tomatoes are wilted, whisk together the remaining olive oil, vinegar, remaining sugar, shallot and bacon fat with 1/4 cup of the tomato juice. If you have a little less don’t worry, the dressing will always be delicious. Taste it dressing and add more salt according to your preference.
Twenty minutes before serving, mix the bread cubes, tomatoes, bacon and basil leaves with about half the dressing. Toss to coat and let the salad stand to soften the bread slightly.
Serve with a supplement dressing for watering and greens on the side, if desired. Enjoy!