Recipe: Bumper-Crop Tomato Salad (with Vidalia onions, bell peppers, and bacon)

BUMPER-CROP TOMATO SALAD

FOR THE VINAIGRETTE:
1/4 cup water
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon salad oil
FOR THE SALAD:
5 medium ripe tomatoes, cut in 1-inch pieces
1 large green pepper, cut in 1-inch pieces
1/2 large Vidalia onion, thinly sliced
Salt and pepper (to taste)
TO SERVE:
6 slices bacon, cooked and crumbled

TO MAKE THE VINAIGRETTE:
In a screw-top jar, combine water, sugar, vinegar and oil. Cover. Shake well; set aside

TO MAKE THE SALAD:
In a bowl, toss together the salad ingredients. Season with some salt and pepper. Pour the vinaigrette over the tomato mixture. Toss to coat. Cover, chill 1 to 4 hours, stirring gently once or twice.

TO SERVE:
Just before serving, transfer to a serving bowl with a slotted spoon. Sprinkle with bacon.

Adapted from source: Midwest Living, June 1998