Fresh, smoky and full of contrast, this Cherry Tomato and Bacon Salad pairs crisp leaves, sweet halved cherry tomatoes and crispy bacon with crunchy toast, walnuts and Parmesan, finished with soft, runny-yolked eggs. A bright mustard dressing ties it all together for a salad that eats like a full meal. For more fresh, satisfying plates, try Crustless Chicken Pizza and Creamy Garlic-Walnut Vegetable Dip.
Ingredients
- Bacon
- Mixed salad leaves
- 1 onion
- Cherry tomatoes
- 2 chicken eggs
- Toast bread
- Parmesan
- Walnuts
- For the dressing: mustard, vinegar, olive oil
Instructions
- Dice the bacon and toast bread. Slice the onion into half-rings and toss with the salad mix. Grate the walnuts; grate the parmesan; fry the bacon.
- Toast the bread in the oven; boil the eggs 5-6 minutes so the yolks stay runny; halve the cherry tomatoes.
- Dressing: whisk the mustard, vinegar and olive oil; toss everything generously with the dressing.
Tips
- Cool the eggs briefly in cold water so they peel easily while the yolks stay runny.
- Fry the bacon until crisp, then drain it well so the salad stays fresh rather than greasy.
- For egg-cooking guidance, see the cooking basics at Serious Eats.
Nutrition: per 100 g: 47 kcal, protein 1 g, fat 3 g, carbs 4 g.