Time to celebrate Peak Tomato with this simple salad version of the classic BLT.
The tomatoes are getting really good here. Is it happening in your area too? Ratatouilles and sauces and other tomato adventures are also assuredly coming, but right now, I just want them in their freshest possible form. And nothing like a good BLT for featuring exactly that. It was a total rediscovery when I needed to transition from over a decade of vegetarianism. What a masterpiece of minimalism the BLT is: the three star ingredients (the acronym itself) balanced perfectly; the supporting players (bread, mayonnaise) there only to serve the greater purpose.
So if you’re avoiding grains/gluten/starch/carbs, what to do? In this instance, the equation was simple as the original. Leave out the bread, and you have? Salad. Why not run with that? I decided I wanted a touch of softness in the texture, for which the avocado served nicely (along with the goodness its nutritional pedigree contributes). On the bacon, my favorite source is Niman Ranch, for their quality as well as their ethics. And finally, the mayo – I didn’t want it to weigh the salad down, but I gotta say, I definitely do like a little in the mix. Stretching it out with lemon juice and a touch of pepper was all it needed to both lighten the mayo and brighten the whole salad.
Add this to your summer after you load up at the farmer’s market tomato stand this weekend. …