Serves
Makes 4 servings
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.
