The perfect summer salad for BBQ nights.
Cooking Time (Including Preparation Time): 30 Minutes
Using salt to draw out the moisture in the tomatoes is key in this recipe, no one likes a soggy salad!
Feeds: 4 People
12 Smoked Bacon Lardons
1 Loaf of Ciabatta
3 Romaine Lettuces
1 Bunch of Rosemary
1 Clove of Garlic
500g Good Quality Tomatoes
250g of Goat’s Cheese
3 Tbsp of Balsamic Vinegar
1 Tbsp of Chilli Flakes
1 Tbsp of Oregano
A Bunch of Basil
Chop your bacon into small strips and fry until crispy. Remove the bacon from the frying pan and leave to rest, leaving the fat in the pan. Tear your ciabatta loaf into chunks and fry in the bacon fat with rosemary. Grate the garlic (or mince it) and add it to your lovely, browning croutons. Once finished, leave to one side.
Slice your vine tomatoes into discs and your cherry tomatoes in half. Transfer all of your tomatoes into a colander. Cover your tomatoes in salt and leave them for about 15 minutes to allow the moisture to be drawn out.
Now, its time for the dressing. In a jar pour 5 tablespoons of olive oil, 3 tablespoons of balsamic vinegar with a tablespoon of both oregano and chilli flakes, and a pinch of salt and pepper. Cover your jar with a lid and shake the ingredients together until they are well combined.
Roughly chop your basil and lettuce. Then add into a large bowl with your lettuce, tomatoes, croutons, bacon pieces and basil. Pour over your dressing. Mix this well using salad servers. Break apart your goat’s cheese into chunks and top your salad with it, along with a drizzle of the dressing and some more fresh basil. Enjoy!