Bacon & Fresh Veggie Salad

Half salad, half antipasto, this big bowl piles fresh spinach and romaine high with cherry tomatoes, cucumber, and torn fresh mozzarella.

The smart move here is finely chopping the bacon, onion, and garlic. Instead of a few strips sitting on top, the savory, smoky bits scatter through every forkful, so you taste them in each bite rather than hunting for them.

Fresh mozzarella from the deli counter, torn into small pieces, brings a cool, milky richness that plays off the salty bacon and sharp parmesan.

The dressing keeps things honest: just extra virgin olive oil and red wine vinegar, whisked or drizzled right over the top. With ingredients this fresh, you don’t need anything more complicated than good oil, good vinegar, and a finishing shower of grated cheese.

Chef Tips

• Dry the spinach and romaine well after washing so the dressing clings instead of sliding off wet leaves.
• Finely chop the cooked bacon so its smoky flavor reaches every bite.
• Dress the salad just before serving, since oil and vinegar wilt tender spinach fast if it sits.
• Go easy on added salt, because the bacon and parmesan already bring plenty.

Variations

• Add toasted pine nuts or croutons for crunch.
• Swap the red wine vinegar for balsamic for a sweeter, deeper dressing.
• Toss in sliced avocado or a handful of olives for an antipasto feel.