Tomato Basil & Bacon Salad
Yield
2 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
garlic cloves
smashed |
|
| 1 | slices |
white bread
|
|
| 4 | slices |
bacon
|
|
| 1 | large |
beefsteak tomatoes
|
*
|
| ½ | cup |
basil
chopped |
*
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 1 | tablespoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
smashed |
|
| 1 | slices |
white bread
|
|
| 4 | slices |
bacon
|
|
| 1 | large |
beefsteak tomatoes
|
*
|
| 118 | ml |
basil
chopped |
*
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 15 | ml |
olive oil
|
|
Directions
Heat olive oil in large skillet.
Add garlic clove and bread cubes.
Toss over medium-high heat, turning frequently until bread cubes are browned, about 5 minutes.
Remove with slotted spoon and set aside.
Discard garlic.
Fry bacon in same skillet until crisp.
Remove and drain, then crumble.
Core and dice tomato.
Arrange in high pile on dinner plate.
Top with basil and cheese.
Sprinkle with bacon. Season generously with pepper.
Whisk together basil-flavoured oil and vinegar in cup.
Pour over salad.
Sprinkle with bread cubes.
