From Good Times Good Grilling: Surefire Recipes for Great Grill Parties, Wm.
Morrow Cookbooks

3 slices uncooked bacon, chopped
1 small shallot, minced
3 T. mild-flavored olive oil
1 ½ to 2 T. white vinegar
¼ t. sugar
2 ½ pounds vine-ripened tomatoes, preferably
of different varieties, colors and sizes
Flaky sea salt, such as Maldon, or coarse
salt, either kosher or sea salt
Coarse-ground pepper
2 handfuls mixed baby greens

Prepare the dressing, frying the bacon in a skillet over medium heat until crisp.

Remove the bacon with a slotted spoon and drain it on paper towels. To the drippings add the shallot and sauté for 1-2 minutes until just soft. Whisk in the remaining ingredients and reserve.

Slice each tomato into 3 or 4 corpulent rounds, avoiding any tough yellowish core from the top center of any of the
tomatoes. As neatly as possible, transfer them to individual salad plates and stack them, from larger sizes to smaller, and with some of each color in each stack. As you build, moisten the surface of each with a bit of dressing and a few grains of salt and pepper. (You’re not after something that appears to come out of a fancy restaurant kitchen, but something a little more rough and tumble.) Tuck greens in around the bottom. Spoon the remaining dressing
over the tops of the salads equally, scatter on a little more salt and pepper and serve at room temperature.

Serves 6.

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