🍅 Cherry Tomato Salad: The Summer Stunner That’s Bacon’s Best Friend
Picture this: a bowl bursting with jewel-toned cherry tomatoes, crispy bacon bits, and herbs so fresh they’re practically still waving from the garden. This isn’t just a salad—it’s a flavor fireworks show that turns even the most devout carnivores into veggie enthusiasts (temporarily, at least). Perfect for patio parties, picnic baskets, or that “I need something bright TODAY” craving, this recipe is your new warm-weather wingman. Let’s make magic!
🧑🍳 The BBQ That Started It All
Last summer, I nearly caused a family feud at my cousin’s pool party. I brought this salad as an afterthought, but within minutes, my aunt was elbow-deep in the bowl fishing for bacon crumbles while my niece declared it “way better than TikTok pasta.” The secret? That glorious moment when hot bacon fat meets cool tomatoes—it’s like culinary alchemy. Now I triple the batch…and hide a personal portion in the veggie drawer.
✨ Your Flavor Toolkit
- 1 lb cherry tomatoes – Halved. Pro tip: Mix colors for Instagram-worthy results!
- 6 slices bacon – Bake it crispy! Vegetarian? Swap in smoked almonds.
- 4 celery ribs – Thin slices = maximum crunch factor.
- 2 tsp celery seed – Tiny but mighty flavor booster.
- ½ tsp nigella seeds – Optional, but their peppery pop is *chef’s kiss*.
- Fresh herbs – Flat-leaf parsley stays perky, but kale works in a pinch.
🔪 Let’s Get Chopping!
Step 1: Bacon first! Bake at 400°F on a rack for 15 mins—no flipping needed. (Save that grease for roasted potatoes tomorrow!)
Chef Hack: Use kitchen shears to snip bacon directly into the bowl.
Step 2: Halve tomatoes over the bowl—juices are liquid gold! Add celery and green onions.
Step 3: Herb time! Roll parsley like a burrito for quick chiffonade. Dill stems? Chop ’em! They’re flavor gold.
Step 4: Seed shower! Celery seed adds depth, nigella gives that “what IS that amazing flavor?” mystery.
Step 5: Dress to impress. Drizzle oil first—it protects the herbs from vinegar’s harshness. Toss gently like you’re mixing confetti.
🍽️ Plating Like a Pro
Pile it high on a vintage platter, garnish with edible flowers (or bacon roses for overachievers). Serve with crusty bread—you’ll want to mop up every last drop of that tomato-bacon vinaigrette!
🔄 Mix It Up!
- Caprese Twist: Add mini mozzarella balls & basil
- Spicy Kick: Toss in pickled jalapeños + lime zest
- Low-Carb: Swap celery for cucumber noodles
- Pescatarian: Crispy salmon skin instead of bacon
👨🍳 Confessions of a Salad Rebel
True story: I once subbed in gummy bears during a midnight snack emergency. Stick to the recipe—it’s better. Over the years, I’ve learned this salad actually improves after a night in the fridge (the bacon stays crispy if you pat it dry!). Now, if I could just stop eating it straight from the container…
❓ Burning Questions (Besides “Can I Lick the Bowl?”)
Q: Can I prep this ahead?
A: Absolutely! Wait to add fresh herbs until serving for maximum vibrancy.
Q: Tomato tsunami—too juicy?
A: Drain excess liquid or add ¼ cup cooked quinoa to soak it up.
Q: Herb substitutions?
A: No dill? Try tarragon or 1 tsp dried oregano. No parsley police here!
📊 Nutrition Highlights (Per Serving)
180 cals • 12g fat (the good kind!) • 4g protein • Vegan-adaptable (skip bacon, add sunflower seeds)
Print
Cherry Tomato Salad
- Total Time: 24 minute
- Yield: 4–6
Ingredients
• 1 lb cherry tomatoes, halved
• 4 celery ribs, thinly sliced
• 6 slices cooked bacon, chopped
• 6 green onions, sliced
• ½ cup flat-leaf parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tsp celery seed
• ½ tsp nigella seed
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Fine sea salt, to taste
Instructions
In a mixing bowl, toss together tomatoes, celery, and bacon.
Add green onions, parsley, and dill. Toss lightly to combine.
Sprinkle in celery and nigella seeds. Drizzle with olive oil and balsamic vinegar.
Season with salt and let rest for 3–5 minutes to meld flavors.
Serve fresh or refrigerate up to 3 days for even deeper flavor!
- Prep Time: 5 mins
- Chill Time: Up to 3 days
