Kurobuta Bacon and Heirloom Tomato Caprese with Bacon-Basil Vinaigrette

Name: Kurobuta Bacon and Heirloom Tomato Caprese with Bacon-Basil Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: ¼ cup white balsamic or cider vinegar; juice of ½ lemon; 1 teaspoon honey; 2 to 3 tablespoons reserved bacon drippings; ¼ teaspoon kosher salt; 1/8 teaspoon freshly ground pepper; ¼ cup olive oil; 1 tablespoon finely chopped basil; 1 package SRF Apple Brined Uncured Kurobuta Bacon; 5 to 6 medium heirloom tomatoes, sliced ¼-inch thick; 2 lb fresh mozzarella, sliced; 1 bunch fresh basil leaves; 2 teaspoon flaky salt

Rated 5.0 stars by 1 users

Cuisine

Italian

Author

Chef Mandy Tanner

Servings

8 to 10

Prep Time

15 minutes

Cook Time

20 minutes

Calories

680

Traditional caprese is a salad of sliced tomatoes, sliced mozzarella, and fresh basil, typically drizzled with balsamic vinegar and olive oil. Adding SRF Apple Brined Uncured Kurobuta Bacon, and using heirloom tomatoes elevates this simple salad into an impressive dish. Use any sweet or light vinegar you have on hand for the dressing, and add more honey if needed so the dressing is slightly sweet and acidic. For summer grilling, cook the bacon on a top rack of the grill with a pan underneath to catch the drippings, or alternatively cook the bacon in a pan on the stovetop or in the oven, reserving some of the dripping for the dressing.

Ingredients

Bacon-Basil Vinaigrette

¼ cup white balsamic or cider vinegar
juice of ½ lemon
1 teaspoon honey
2 to 3 tablespoons reserved bacon drippings
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
¼ cup olive oil
1 tablespoon finely chopped basil

Bacon and Heirloom Tomato Caprese

1 package SRF Apple Brined Uncured Kurobuta Bacon
5 to 6 medium heirloom tomatoes, sliced ¼-inch thick
2 lb fresh mozzarella, sliced
1 bunch fresh basil leaves
2 teaspoon flaky salt

Directions

Prepare the bacon; Preheat the grill or oven to 400°F. Arrange the bacon on a rack over a rimmed baking sheet to catch the drippings, or place directly on a foil-lined baking sheet.
Place the bacon on the prepared rack on the top rack of the grill with the baking sheet underneath to catch the drippings. Cook, turning once, until bacon is cooked to desired doneness, 15 to 20 minutes.
Remove the bacon from the grill, and reserve the bacon drippings for the dressing.
Prepare the Bacon-Basil Vinaigrette; In a small bowl, or using a blender, add the vinegar, lemon juice, bacon drippings, salt and pepper and whisk or blend while slowly drizzling in the olive oil. Add the chopped basil and taste for seasoning. Adjust as needed with salt, pepper, and honey as desired.
Prepare the caprese; On a large serving platter, arrange the sliced tomatoes, mozzarella, and basil leaves, alternating between the three. Cut the bacon in half, or chop, and top the caprese with bacon, flaky salt and serve with bacon-basil vinaigrette. Enjoy!

Recipe Note

Author Bio

Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.

Nutrition

Serving Size 8 to 10
Calories 680, Carbs 7 grams (2%), Protein 33 grams (66%), Fat 58 grams (89%), Saturated Fat 25 grams (154%), Trans Fat 0 grams, Cholesterol 129 milligrams (43%), Fiber 1 grams (4%), Sugar 4 grams, Sodium 1741 milligrams (76%), Iron 1 milligrams (6%), Potassium 390 milligrams (11%)