Ingredients
For the Salad:
- Cucumbers: 2 medium cucumbers (e.g., English cucumbers for fewer seeds and thinner skin, or pickling cucumbers for extra crunch), about 1 lb (450g) total, washed.
- Tomatoes: 1.5 lbs (approx. 680g) ripe tomatoes (e.g., Roma tomatoes for their meatiness, cherry or grape tomatoes halved for sweetness, or heirloom tomatoes for variety), washed.
- Turkey Bacon: 6-8 slices (approx. 6 oz / 170g) good quality turkey bacon.
- Red Onion: ½ medium red onion, thinly sliced (optional, but adds a nice bite). If you find raw onion too strong, you can soak the slices in cold water for 10 minutes, then drain.
For the Simple Vinaigrette Dressing:
- Olive Oil: ¼ cup (60ml) extra virgin olive oil.
- Red Wine Vinegar: 3 tablespoons (45ml) (or apple cider vinegar, white wine vinegar).
- Dijon Mustard: 1 teaspoon (optional, helps emulsify the dressing and adds tang).
- Fresh Herbs: 1 tablespoon finely chopped fresh dill or parsley (or 1 teaspoon dried dill).
- Garlic: 1 small clove, minced or pressed (optional, for a subtle garlic note).
- Salt: ½ teaspoon, or to taste.
- Freshly Ground Black Pepper: ¼ teaspoon, or to taste.
- Optional Sweetener: ½ – 1 teaspoon honey or maple syrup, if you prefer a slightly sweeter dressing (especially if your tomatoes aren’t very sweet).
Instructions
- Cook the Turkey Bacon:
- Place the turkey bacon slices in a cold, large skillet in a single layer.
- Cook over medium heat, turning occasionally, until the bacon is browned and crispy to your liking. This usually takes about 8-12 minutes. Be patient, as turkey bacon can take a bit longer to crisp than pork bacon and can go from perfectly crisp to burnt quickly.
- Once cooked, transfer the turkey bacon to a paper towel-lined plate to drain off any excess fat.
- Let it cool slightly, then crumble or chop it into bite-sized pieces. Set aside.
- Prepare the Vegetables:
- Cucumbers: If using English cucumbers, you can simply dice them. If using standard cucumbers, you might want to peel them, cut them in half lengthwise, scoop out the seeds with a spoon if they are large, and then dice. Aim for about ½-inch to ¾-inch pieces.
- Tomatoes: Core the tomatoes (if using larger varieties) and dice them into similar-sized pieces as the cucumbers. If using cherry or grape tomatoes, simply halve or quarter them.
- Red Onion (if using): Peel and thinly slice the red onion. If you prefer a milder onion flavor, you can soak the slices in a bowl of cold water for 10-15 minutes, then drain thoroughly before adding to the salad.
- Make the Vinaigrette Dressing:
- In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard (if using), finely chopped fresh herbs (dill or parsley), minced garlic (if using), salt, freshly ground black pepper, and optional sweetener (honey or maple syrup).
- Whisk vigorously or shake the jar well until the dressing is well combined and slightly emulsified.
- Taste and adjust seasoning if necessary – you might want more salt, pepper, or a touch more vinegar for tang.
- Combine the Salad:
- In a large salad bowl, add the diced cucumbers, diced tomatoes, and sliced red onion (if using).
- Pour about two-thirds of the prepared vinaigrette over the vegetables. Toss gently to coat everything evenly.
- Add most of the crumbled or chopped cooked turkey bacon to the salad, reserving a little for garnishing on top if desired.
- Toss again gently to distribute the bacon.
- Chill (Optional) and Serve:
- For the best flavor, you can cover the salad and let it chill in the refrigerator for at least 15-30 minutes. This allows the flavors to meld and the vegetables to crisp up slightly. However, it can also be served immediately.
- If you’ve chilled it, give it a quick toss before serving. If it seems a little dry (as vegetables can absorb dressing), you can add the remaining dressing.
- Garnish with the reserved turkey bacon and an extra sprinkle of fresh herbs, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 200-280
- Protein: 8-12 grams