The last of my cherry tomatoes had finally ripened. Did you know that if you bring your green tomatoes in at the end of the growing season they will most likely continue to ripen? They in no way compare to the luscious orbs you get during the summer but they will be at least as good if not better than the kind you find in the grocery store this time of year.
I kept just a few this year, my harvest wasn’t very good, but it’s entirely possible to keep quite a few. I’ve layered them in boxes with newspaper before and it worked great. Every so often you need to go through and pick out the ones that are ripe or have decided to give up and rot.
So, what to do with these last reminders of the summer harvest? Well it just so happens that I had an avocado just sitting around waiting to be used. Bacon was a natural next step, I find it to be a natural next step to many things. This salad feels both rich and not rich at the same time, it’s hard to explain. I had it with a baked potato but it would be lovely with a big crusty piece of bread. You could also serve it as a side salad, it would go particularly well with steak.
Avocado Tomato Bacon Salad
1 avocado, cubed
4 cherry tomatoes, halved
1 strip bacon, cooked and diced or crumbled
1 Tbsp. lemon juice
½ Tbsp. olive oil
¼ – ½ tsp. minced garlic
Layer the first three ingredients in a bowl or on a plate.
In a small bowl, whisk together the remaining ingredients and then pour over the avocado mixture. It’s best if you can let the flavors mingle a bit before using it.
This recipe makes one salad but the dressing is enough for two.