This broiled tomato salad is a new take on the classic Caprese salad. Diced bacon adds a flavor, crunch and protein.
Broiled Tomato Salad with Basil, Mozzarella and Bacon
- 4 large sweet beefsteak tomatoes
- olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh basil, coarse chopped
- 8 fresh baby mozzarella balls, cut into small pieces
- 4 strips bacon, diced and crisp fried, drained
Wash and cut the tomatoes in half across the ‘equator’ and carefully cut out the insides, chop up and put in a bowl.
Add to the bowl with the tomato pulp, the kosher salt, black pepper, basil, and mozzarella balls pieces. Mix to combine.
Place each tomato ‘bowl’ cut side up on a broiler pan and brush lightly with olive oil.
With slotted spoon, fill the bowls with the tomato-basil-mozzarella mixture, making sure you don’t get too much tomato juice in the tomato bowl.
Place under preheated broiler at 5″ away for about 3 to 4 minutes or until tops brown, tomato softens, and cheese is melted.
Remove and let cool slightly.
Sprinkle crumbled bacon on top and serve warm.