Hot and Hot Fish Club Tomato Salad
A chef-driven Birmingham dish inspired by chef Chris Hastings, pairing peak-season heirloom tomatoes with bacon vinaigrette and cornbread croutons.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 22
- carbs
- 20
- protein
- 8
- calories
- 310
Instructions
- 1
Toss the cornbread cubes with olive oil. Toast them in a skillet until crisp, then set them aside.
- 2
Cook the bacon in the skillet until crisp. Take out the bacon and keep the fat in the pan.
- 3
Whisk the vinegar and Dijon into the warm bacon fat to make a vinaigrette dressing.
- 4
Arrange the sliced tomatoes on a plate. Season them with sea salt.
- 5
Scatter the cornbread croutons and crisp bacon over the tomatoes.
- 6
Drizzle the warm vinaigrette over the top. Garnish with basil.
- 7
Serve immediately.
Chef's tips
Use ripe heirloom tomatoes at room temperature for the best flavor. Whisk the bacon vinaigrette while still warm so it blends smoothly.
Storage
Best enjoyed fresh; tomatoes do not hold well once dressed.
Reheating
Not applicable; served cold with a warm dressing.
Common mistakes to avoid
- •Using cold tomatoes straight from the refrigerator, which dulls their flavor
- •Adding too much dressing, which makes the tomatoes soggy
Serving suggestions
Cooked Hot and Hot Fish Club Tomato Salad?
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