08/19/2026
Recipe of the Month: Tomato Salad with Bacon Vinaigrette - 8 Servings
Most people either have tomatoes coming out their ears in their summer gardens or have access to farm fresh tomatoes from a neighbor or farmer's market.
What do you do with that many tomatoes?
Make a tomato salad with onion, feta, bacon, and chives, of course.
Ingredients:
4 slices thick-cut bacon, chopped
1 small onion, chopped
3 Tbsp. sherry or red wine vinegar
2 tsp. Dijon mustard
2 Tbsp. mild, buttery olive oil (do not get a strong or grassy oil, the flavor will overpower the dish)
1 lb. Heirloom tomatoes, cut into wedges
1 oz. feta cheese, crumbled
Fresh chives, chopped
Directions:
Cook bacon in a medium skillet on medium heat, stirring occasionally, until crisp, 8 to 10 mins.
Transfer bacon to a paper-towel-lined plate ; pour off all but 2 Tbsp. of bacon grease. Add onion to pan.
Cook on low to medium heat, stirring occasionally until tender, 4 to 6 minutes.
Add vinegar and Dijon mustard; cook, scraping up any brown bits, until incorporated, 1 minute.
Remove from heat; whisk in olive oil. Arrange tomatoes on a platter and drizzle with vinaigrette. Top with chopped bacon, cheese, and chives.
