bacon tomato salad dun far

It’s not often that I post a recipe that contains real cheese. But, that is real fresh mozzarella in the picture. I was making a chopped version of a Caprese salad and while I don’t eat cheese, my guests do, so I bit the bullet… (I will tell you that oftentimes I will slide a little of this salad into a separate small bowl and add cubes of non-dairy cheese for myself…)  And, really, this is one of the easiest and most perfect side dishes for any barbecue.

While the traditional version of this tomato-mozzarella salad doesn’t have bacon, I figured why not?  Bacon is a nice surprise in anything! I used organic nitrate-free thick-cut bacon, and it was goooooood.

I used quite a bit of fresh basil in this salad. It tastes great and it is great for you. Basil actually induces sweating. If you feel a cold coming on, eat lots of basil and you can sweat the cold out. Basil can also help stop vomiting and diarrhea. It’s also been know to combat seafood poisoning.

Tomatoes are detoxifying. They fight hypertension, are good for food stagnation and are good to eat if you have a kidney infection. And, what two foods taste better together than fresh tomatoes and basil?

First, cook your bacon until it’s crispy…
bacon on paper towels

Cut it into 1-inch pieces…
cooked bacon chopped

Choose the freshest tomatoes you can find…
cherry tomatoes on the vine

Cut them up…
cherry tomatoes halved in bowl

Julienne a big pile of fresh basil leaves…
basil julienned

And dice up whatever real or faux cheese you are using…
mozzarella and basil chopped in dishes

When everything is all prepped…
ingredients for bacon tomato salad bowls

Make the balsamic vinaigrette with your favorite oil, balsamic vinegar, Dijon mustard, salt, pepper and a touch of sweetener (I used coconut sugar)…
whisking vinaigrette

Toss everything in a big bowl with some of the dressing and enjoy!
bacon tomato salad

Chopped Caprese Salad With Bacon And Balsamic Vinaigrette
(serves 4-6)

1/2 lb. organic, nitrate-free, thick-cut bacon, cooked and cut into 1-inch pieces
16 oz. ripe cherry tomatoes, halved (or other ripe tomatoes cut into 1-inch pieces)
about 20 large basil leaves, julienned
1 lb. fresh mozzarella, cut into 1-inch cubes (or use any non-dairy cheese you like)

For dressing:
1/4 cup extra virgin olive oil or avocado oil
2 Tbs balsamic vinegar
1 tsp Dijon mustard
2 tsp coconut sugar
sea salt and black pepper to taste

Combine bacon, tomatoes, basil and mozzarella in a large bowl.

Whisk all dressing ingredients in a small bowl until emulsified. Drizzle dressing over salad and toss. Enjoy!


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