This refreshing salad combines crisp cucumbers and juicy tomatoes with a tangy, zesty dressing that’s perfect for warm days. It’s a simple, vibrant dish that brings a burst of flavor to any meal.
Start by cooking the bacon in a large skillet over medium-high heat. Turn it now and then until it’s nice and crispy, which should take about 10 minutes. Once it’s done, transfer the bacon to a paper towel-lined plate to drain and cool. When it’s cool enough to handle, crumble the bacon into a big salad bowl.
Spoon out about a tablespoon of the bacon drippings and let it cool too. Mix the cooled drippings together with the mayonnaise and then stir that into the crumbled bacon. Next, add the chopped tomatoes and cucumbers to the bowl and give everything a good stir.
Season the salad with kosher salt, a blend of five peppercorns, and a pinch of cumin, adjusting to your taste. Cover the salad and pop it in the fridge for at least an hour so the flavors can come together—overnight is even better if you have the time.
- Use ripe, fresh tomatoes for the best sweetness and juiciness.
- Chill the cucumbers before slicing to keep them extra crisp.
- Let the salad sit for 10 minutes after mixing so the flavors meld together.
This salad is a refreshing mix of tangy tomatoes and crisp cucumbers, making it perfect for warm days. The zesty dressing adds a bright flavor that wakes up your taste buds. It’s simple, healthy, and full of vibrant colors.
Serve this salad as a light side dish alongside grilled chicken or fish. It also pairs well with crusty bread or can be enjoyed on its own as a quick snack. Adding a sprinkle of fresh herbs like basil or parsley on top can boost the flavor even more.
Store leftovers in an airtight container in the refrigerator for up to two days. The salad is best eaten fresh, as cucumbers may release water and make it soggy over time. Give it a gentle stir before serving again.
