BLT Salad

4 cups French bread cut into 1-inch cubes and dried overnight
6 slices Bacon, cooked, chopped, drippings reserved
2 cups Halved grape tomatoes
2 tablespoons Oil, for searing
2 cups Halved yellow pear tomatoes or roughly chopped heirloom tomatoes
2 cups Chopped romaine lettuce

1/4 cup Red wine vinegar
1/4 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoons Olive oil
1 tablespoon Chiffonade mint
1 tablespoon Chiffonade basil

  • Toss bread cubes in the bacon drippings.
  • Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
  • Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
  • Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.

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