Assorted heirloom tomatoes, cut into 1/2-inch slices
Fresh mozzarella cheese, cut into 1/2-inch slices
Fresh basil leaves
4 – 6 bacon slices, coarsely chopped
3 to 4 Tbsp. red wine vinegar (I substituted 3 Tbsp. white balsamic vinegar)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Arrange tomatoes and cheese on a serving platter, placing basil leaves among the slices. Sprinkle with desired amount of salt and pepper.
Saute bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Remove from heat, reserving bacon and 2 Tbsp. drippings in skillet. Let stand 1 minute. Add vinegar and oil, stirring to loosen browned bits from bottom of skillet. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. black pepper. Drizzle warm bacon mixture over tomatoes and cheese.
Notes: I cooked the bacon, removed it from the pan, draining it on paper towels and then sprinkled it over the salad to get an even distribution of bacon. Then I made the dressing in the pan with the reserved drippings to drizzle over the salad.