Warm Tomato, Bacon and Feta Salad

Hello, it's tomato season and time to enjoy nature's bounty. This is a salad that is hearty yet not too heavy- great for a weekday.

You will need :

• One container of Heirloom mini tomatoes (I happened to buy the ones at Trader Joe's that are in various colors- it's about 2 pints worth. This can be substituted with any tomatoes)
• 1/2 package of bacon (I used the organic nitrate free but you know what you like) 
• 1/2 cup of feta (sheep feta) 
• 2/3 cup blanched peas 
• 1/4 of a small red onion
• 10 mint leaves
• 1 small handful of fresh oregano 
• zest of half a lime 
• juice of a small lime 
• 1 teaspoon pomegranate molasses or reg molasses 
• 1/4 red wine vinegar 
• salt and cracked pepper to taste 

(I nice touch to this would be a handful of arugula tossed in for a peppery finish- as usual, I forgot this item in my refrigerator) 

Start by heating up a cast iron pan to med. Take half of a package of bacon and chop into pieces about the size of a domino. Put in cast iron pan. 

Meanwhile boil water and add peas to blanch for one minute. Drain and set aside. 

Wash and quarter your tomatoes and put aside in bowl. Add the peas in. Take the red onion quarter and cut lengthwise into thin strips add to bowl. 

As bacon cooks to desired done-ness set bacon to one side of the pan and turn heat off. Take cooked bacon out and set aside. The remaining fat should not be discarded- leave it in the pan. 

In a measuring cup add three tablespoons or so of the bacon fat left over- if you don't want to use this you can substitute olive oil for a healthier option (but come on, it's bacon- sometimes a little fat doesn't hurt). Add in the molasses, lime juice and vinegar- whisk together is create dressing. You can add more acid or fat depending on your taste. 

Julienne the oregano and mint leaves and put on top of the tomato and veg in bowl. Zest the lime right on top of this. Add bacon, nice and warm to heat the salad. Salt, cracked pepper and feta to follow. Toss while little warm and bon appetit. 

I served this meal to my husband with a whole wheat lavish bread, hummus and tapenade. With an boiled egg on the side for that bacon and egg combo to go with the salad. This is a protein hearty meal that works well in the heat of summer for lunch or dinner.