Recipe adapted from Eating Local, by Janet Fletcher
Tomatoes in a variety of colors and sizes.
Salt and black pepper
Red or white vinegar
4 thick slices bacon, cut into 1 inch pieces
4 small handfuls arugula, mizuna or other soft baby greens
For the dressing
1/2 cup mayonnaise
1/2 cup buttermilk
1 onion from your box, minced
2 teaspoons minced fresh dill, tarragon or basil
1 small garlic clove, minced
1/2 teaspoon white wine vinegar
salt and pepper
Make your dressing. Whisk together the mayonnaise and the buttermilk, then whisk in the onion, herbs, and garlic. Add vinegar to taste and season with salt and pepper. Make the salad. Slice the larger tomatoes and arrange them on a serving platter. Season with salt, pepper and vinegar. If you have some very small tomatoes, cut them in half and set them aside. Put the bacon in a large cold skillet and set over moderately low heat. Cook, turning often, until the pieces are crisp (about 8 minutes). Remove from the pan with a slotted spoon and drain on paper towels. Spoon the dressing over the tomatoes. Top with arugula and scatter any small tomatoes over the top. Sprinkle the bacon over the top and serve immediately!