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Beefsteak Tomato, Bacon & Red Onion Salad

By Sur La Table

Ingredients

  • 1 tablespoon red wine vinegar
  • 1/2 medium red onion, thinly sliced
  • 1 cup water
  • 1 1/2 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 4 tablespoons extra-virgin olive oil
  • 4 ounces sliced bacon, cut lengthwise into 1" strips and then sliced crosswise into 1/2" pieces
  • 2 large beefsteak tomatoes, cut into 1" slices
  • 1/2 pint heirloom cherry tomatoes, halved
  • 1 teaspoon granulated sugar
  • 1 teaspoon flaky salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 sprigs fresh tarragon

Procedure

Pickled red onion: To a small mixing bowl, add red wine vinegar, sliced red onions, and 1 cup water, set aside.

To prepare dressing: To a small mixing bowl, whisk together balsamic vinegar, honey, and olive oil. Taste and adjust seasoning with salt and pepper.

To prepare bacon: To a skillet set over medium heat add bacon. Cook bacon until crispy, 5- 7 minutes. Transfer bacon to a paper towel-lined plate to drain.

To assemble salad: To a serving platter, arrange beefsteak tomato slices in a single layer. Top with cherry tomatoes and season with flaky salt, pepper, and sugar. Add onions, and drizzle with vinaigrette. Garnish with tarragon leaves and bacon. Serve immediately.