BLT Summer Salad

Late Summer is the perfect time of year to start looking for farm fresh tomatoes at the Farmers Market or your own backyard. 

Thanksgiving

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.


 © FireHouse Gourmet 2017.  All rights reserved.  Site Map