BREAD SALAD WITH BACON, TOMATOES, ONIONS, AND OLIVES

4 good-quality bacon strips
FOR THE DRESSING:
2/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar, medium acid
juice of 1 lemon
1 teaspoon Dijon mustard
2 garlic cloves, minced or pressed
salt and freshly-ground black pepper (to taste)
FOR THE SALAD:
4 cups day-old Italian bread in 1-inch cubes
1 pint ripe cherry tomatoes
1 small red onion, diced
3 tablespoons minced Italian parsley
1/2 cup pitted Kalamata olives, sliced
1 quart fresh salad greens

In a heavy skillet, fry the bacon until it is just crisp. Remove it from the skillet and let it drain on absorbent paper.

TO PREPARE THE DRESSING:
Pour the bacon drippings into a small mixing bowl, add the olive oil, and whisk them together.

In another small mixing bowl, mix together the vinegar, lemon juice, mustard, garlic, salt, and pepper. Whisk the oil mixture into the vinegar mixture, taste the dressing, and adjust it, adding more vinegar for more tartness.

TO PREPARE THE BREAD:
In a large mixing bowl, toss together the bread and most of the dressing, reserving 2 or 3 tablespoons. Let the bread sit for 30 minutes.

TO SERVE:
Add the tomatoes, onion, parsley, and olives to the bread and toss the mixture together lightly. Add the remaining dressing, toss the mixture, taste it, and correct the seasoning with salt and pepper if necessary. Spread the salad greens over the surface of a serving platter and top with the bread salad. Crumble the bacon over the salad and serve immediately.

Notes: This salad evokes that great American tradition, the Bacon-Lettuce-Tomato Sandwich. If you are a stranger to bread salads in general, do not overlook them any longer. They are simply heavenly and lend themselves easily to whatever variation strikes your fancy. You must use excellent, country-style bread that is at least a day old, and you must also add enough vinaigrette dressing to moisten the bread evenly. After that, let your garden, your pantry, or your refrigerator be your inspiration.

Source: The Good Cook's Book of Tomatoes: More Than 200 Recipes by Michele Anna Jordan