Late Summer is the perfect time of year to start looking for farm fresh tomatoes at the Farmers Market or your own backyard.
Serves 4 - 6 as a side salad.
- 1 medium sized head Boston Bibb lettuce
- 1 bunch baby spinach leaves, stems removed
- 6 strips bacon
- 2 - 3 cups fresh seasonal tomatoes: heirloom, vine, cherry, or grape
- 1 cup homemade or store-bought salad croutons
- ⅓ cup balsamic vinegar
- ⅓ cup garlic infused oil (olive or camelina)
- dash salt
- freshly ground black pepper
- 2 sprigs fresh oregano, lightly rinsed & leaves removed (or 1 tsp dried)
Tear lettuce into pieces and rinse & dry both lettuce and spinach. Set them in a crisper or gently roll in paper towels to chill in the fridge.
With kitchen scissors, cut the raw bacon strips into pieces over a sauté pan and cook until crisp; set aside to drain on paper towels.
Roughly chop large tomatoes and halve cherry tomatoes. Toss the tomatoes and croutons together in a bowl so that the croutons soak up a bit of the tomato juices; set aside.
Whisk together the vinegar, oil, salt (not too much - the bacon is salty), pepper, and dried oregano (if using instead of fresh oregano). Place the lettuce and spinach in a large bowl and toss well with just enough dressing to lightly coat the greens. Transfer to a large platter or serving bowl. Arrange tomatoes & croutons and crumbled bacon on the bed of greens. Sprinkle with fresh oregano leaves. Drizzle with a bit more of the dressing.
Serve alongside grilled chicken, fish, or steak or a chilled soup like Cold Avocado Corn Soup.
Enjoy, and remember to always keep your cool. Don’t let cold foods stand at room temperature for more than two hours.