Heirloom Tomato Salad with Blue Cheese, Bacon & Basil

This recipe is simple yet the perfect salad for a warm summer evening, serve it with your favorite bruschetta or fresh artisan bread for a real treat!


  • Serves: 2 servings
  • Prep Time: 15 minutes


  • 1/4 pound bacon slices
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 garlic clove, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1/2 teaspoon herbes de Provence
  • salt and freshly ground pepper
  • 3 pounds Heirloom tomatoes, sliced
  • 2 ounces Point Reyes Farmstead Creamery "Bay Blue" cheese
  • 1/2 cup torn fresh basil leaves


  1. In a medium skillet, cook the bacon slices over moderate heat, turning once, until crisp. Drain the bacon on paper towels, then crumble into pieces.

  2. In a small bowl, combine the olive oil with the cider vinegar, garlic, Dijon mustard, maple syrup and herbes de Provence and season with salt and pepper. Arrange the tomatoes on a platter and season lightly with salt and pepper. Drizzle the vinaigrette over the tomatoes. Sprinkle with the crumbled bacon and blue cheese, garnish with the basil leaves and serve.

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