* 4 large sweet beefsteak tomatoes
* olive oil
* 1/2 tsp kosher salt
* 1/4 tsp freshly ground black pepper
* 1/4 cup fresh basil, coarse chopped
* 8 fresh baby mozzarella balls, cut into small pieces
* 4 strips bacon, diced and crisp fried, drained
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1. Wash and cut the tomatoes in half across the 'equator' and carefully cut out the insides, chop up the insides and put in a bowl.
2. Add to the bowl with the tomato pulp, the kosher salt, black pepper, basil, and mozzarella balls pieces. Mix to combine.
3. Place each tomato 'bowl' cut side up on a broiler pan and brush lightly with olive oil.
4. With slotted spoon, fill the bowls with the tomato-basil-mozzarella mixture, making sure you don't get too much tomato juice in the tomato bowl.
5. Place under preheated broiler at 5" away for about 3 to 4 minutes or until tops brown, tomato softens, and cheese is melted.
6. Remove and let cool slightly.
7. Sprinkle crumbled bacon on top and serve warm.
8. Makes 8 individual salads.
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My Mom used to make broiled tomatoes in all sorts of salad-like combinations. They were always very filling and delicious. This is one of those recipes where the flavors and textures are perfectly paired. Basil and tomatoes always go together, and the creamy fresh baby mozzarella cheese is wonderful. Bacon turns this salad into a salad that is dressy and fancy, suitable for a luncheon or even as a side dish.
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