Why This Recipe Works

To ensure that we didn't have a watery salad, we started by cutting ripe tomatoes into chunks and tossing them with salt and pepper in a bowl. We then set them aside while preparing the other ingredients. We decided to double down on the bacon flavor by cooking torn pieces of ciabatta in the bacon drippings to make crunchy, supersavory croutons. For the dressing, we mixed puckery red wine vinegar and mayonnaise with a little olive oil (to help rein in the sweetness of the mayo) and stirred in 2 teaspoons of spicy Dijon mustard to give the dressing added dimension and punch. Torn fresh basil leaves, added before we tossed the concentrated tomatoes into the salad, contributed a fragrant freshness.

Before You Begin

A baguette or boule can be substituted for the ciabatta, if desired. This salad is best with in-season, ripe tomatoes and is perfect for lunch or a light supper.

Instructions

Toss tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside.

Line large plate with paper towels. Cook bacon in 12-inch nonstick skillet over medium heat until well browned and crispy, about 12 minutes. Using slotted spoon, transfer bacon to 1 side of paper towel–lined plate.

Return skillet with bacon fat to medium heat and add bread. Cook, stirring frequently, until golden brown, 3 to 6 minutes. Transfer croutons to empty side of papertowel–lined plate and let cool completely, about 5 minutes.

Whisk oil, mayonnaise, vinegar, mustard, garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in large bowl until combined. Add lettuce, basil, bacon, and croutons and toss to combine.

Using slotted spoon, transfer tomatoes to salad (leaving liquid behind) and toss gently to combine; discard tomato liquid. Serve immediately.