Bacon Caprese Salad

When Sarah posted this recipe and shared the picture on Facebook, I nearly tripped over my own feet in my haste to get to the store and pick up all of the ingredients. You really can't go wrong with a caprese salad. Mild, creamy fresh mozzarella, sweet and acidic tomatoes, pungent fresh basil...and then adding in bacon? Hell yeah!

So that was more than 2 months ago and I'm just getting around to sharing the recipe with you. Sorry about that. I hope you'll still be able to find decent tomatoes in the stores! If not, pin this recipe and save it for the summer when the tomatoes are even better.

Sarah made this recipe with a warm bacon dressing which I intended to make, until I thought about the fact that I planned on having this for lunch at work. I knew I couldn't pour the dressing over the tomatoes and mozzarella in the morning or it would get soggy and weird by lunchtime. I opted to just skip the dressing portion (except for what I ate at home that day) and put the crumbled bacon on top. Not a bad choice for a portable meal!

Bacon Caprese Salad
Source: A Taste of Home Cooking
Servings: 4
Printer Friendly

Ingredients:

6 slices bacon, cooked and crumbled
2-3 large beefsteak tomatoes, sliced into ½ rounds
8 oz. fresh mozzarella, sliced
½ cup basil leaves
salt and pepper, to taste

Directions:
1. Arrange tomatoes and sliced mozzarella on a plate with basil leaves. Sprinkle crumbled bacon and top and season to taste with salt and pepper.