Baked Tomato Salad with Nuts and Bacon
4 servings
30 minutes
Roasted tomato salad with nuts and bacon is a true gastronomic feast inspired by the richness of Spanish cuisine. Roasted tomatoes reveal their sweet, rich depth while crispy bacon adds a salty, smoky note. Pine nuts provide a subtle nutty aroma that pairs beautifully with the creaminess of goat cheese. The dressing made from olive oil, balsamic vinegar, and mustard brings the ingredients together in a harmonious ensemble of flavors. This salad is perfect as a standalone dish or an elegant appetizer for a Mediterranean-style dinner. Light yet nutritious, it pairs wonderfully with a glass of white wine, enhancing its freshness and sophistication.
1
Grill or bake tomatoes with garlic. Cut into wedges.
- Tomatoes: 12 pieces
- Garlic: 1 clove
2
Slice the bacon into thin strips and fry in a dry pan.
- Bacon: 250 g
3
Roast pine nuts in a dry skillet.
- Pine nuts: 50 g
4
Crumble the goat cheese.
- Goat cheese: 200 g
5
Whisk olive oil with vinegar and mustard. Add salt and pepper.
- Olive oil: 5 tablespoon
- Balsamic vinegar: 1 tablespoon
- Dijon mustard: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
6
Mix all the ingredients and dress the salad.
- Mixed salad leaves: 200 g
