How To Make Summer Tomato Salad - Best Recipe | Charleston Magazine

Name: How To Make Summer Tomato Salad - Best Recipe | Charleston Magazine
Ingredients: 6 oz. slab bacon, sliced thick into one- inch dice; 5 tomatoes, preferably heirloom varieties; 1 Kirby cucumber; 1/2 small Vidalia onion; 3 Tbs. red wine vinegar, such as grenache; 1 Tbs. Dijon mustard; 8 Tbs. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1 cup cooked butter beans or field peas, such as zipper, crowder, or pink eye; 2 or 3 small bunches of greens, such as arugula, mizuna, watercress, and frisée, washed and patted dry; 1 clove garlic; 1/4 cup mayonnaise; 1/4 cup buttermilk; 2 tsp. lemon zest; 1 Tbs. lemon juice; 1 Tbs. sliced chives; 1 Tbs. chopped parsley; 1 Tbs. chopped fresh dill

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Ingredients

6 oz. slab bacon, sliced thick into one- inch dice
5 tomatoes, preferably heirloom varieties
1 Kirby cucumber
1/2 small Vidalia onion
3 Tbs. red wine vinegar, such as grenache
1 Tbs. Dijon mustard
8 Tbs. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 cup cooked butter beans or field peas, such as zipper, crowder, or pink eye
2 or 3 small bunches of greens, such as arugula, mizuna, watercress, and frisée, washed and patted dry
1 clove garlic
1/4 cup mayonnaise
1/4 cup buttermilk
2 tsp. lemon zest
1 Tbs. lemon juice
1 Tbs. sliced chives
1 Tbs. chopped parsley
1 Tbs. chopped fresh dill

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How To Make Summer Tomato Salad - Best Recipe | Charleston Magazine

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