Name: Bring Home the Bacon Tomato Salad
Total time: PLACEHOLDER
Ingredients: 1 tablespoon plain yogurt; 1 tablespoon mayonnaise; 1 tablespoon milk; 1/2 small clove garlic , minced; Salt and pepper; 1 pound tomatoes , cored and cut into 1-inch chunks (or 1 pound cherry or grape tomatoes, cut in half); 1 ripe but still firm avocado , diced; 8 slices bacon , cooked until crisp and crumbled; 1 head Bibb lettuce , leaves separated but left whole

Why This Recipe Works

When developing our Bring Home the Bacon Tomato Salad recipe, we discovered a few rules to follow when pairing tomatoes with different dressings and ingredients. Acidic tomatoes nicely complement rich ingredients like bacon or avocado, while sweet tomatoes tone down the sharpness of onions or peppery greens. Yellow and orange tomatoes are typically the sweetest tomatoes. Green tomatoes—not to be confused with unripe tomatoes—are usually the most acidic. To hasten ripening, store tomatoes in a sealed paper bag. Never refrigerate a tomato; the cold destroys valuable flavor components.

Before You Begin

Drain the bacon on paper towels after it is cooked to keep any extra bacon fat from diluting the dressing once the salad is mixed.

Instructions

Whisk yogurt, mayonnaise, milk, garlic, and salt and pepper to taste in small bowl. Place tomatoes, avocado, and bacon in large bowl. Add dressing and toss until evenly coated. Adjust seasonings.

Line serving bowl with lettuce leaves and fill with salad. Serve.