It's not a BLT ... it's better. We busted out the bacon to create this summery heirloom and cherry tomato salad that's got us coming back for seconds. (And thirds.)
4 heirloom tomatoes
1 pint cherry tomatoes (try sungolds!)
3 small cucumbers
½ pound of bacon
For the Dressing:
½ cup Greek yogurt
2 tbsp mayonnaise
1 scallion, roughly chopped
½ lemon, zested
⅛ cup parsley leaves
¼ cup mixed herbs - dill, tarragon, mint, cilantro
1 garlic clove
2 tbsp olive oil
salt and black pepper
First, make the dressing, in a blender or small food processor combine the Greek yogurt, scallion, lemon zest, herbs, garlic, olive oil, salt, and a generous grind of black pepper. Blend until smooth. Taste and adjust salt, pepper, and lemon juice as needed. Set aside in the refrigerator to cool. This can be made up to 3 days before.
Cook the bacon either in a skillet on the stove or in the oven. For the stove, add bacon to a cold pan with room in between the slices, turn the burner to medium and cook the bacon until crisp, flipping halfway through. To cook in the oven, preheat the oven to 400 and line a sheet tray with parchment paper. Lay the bacon out on the pan leaving room between each slice. Bake for 10 minutes, and then rotate the pan. They should be crispy after about 20-25 minutes. Once the bacon is crisped up remove it from the pan and let it rest on a paper bag or towel lined plate. Once cool, crumble or break into chunks.
Cut the large tomatoes into wedges, removing and tough parts, and cut the smaller tomatoes in half. To serve, smear the sauce on the base of the plate, top with tomatoes and bacon and any extra herbs. Finish with a generous sprinkle of salt and pepper.