Alright, let’s get this straight. You wanna make a salad, a real good one, with them tomatoes, basil, avocado, and bacon? I can tell ya how, no fancy stuff, just good eatin’. This ain’t no city-folk salad with a bunch of weird leaves, this is somethin’ stick-to-your-ribs kinda food. We’re talking recipe salad tomato basil avocado bacon, and I’ll show ya how to make it real easy.
First off, you get yourself some good bacon. Not that thin, wimpy stuff. Get the thick-cut stuff, the kind that makes your mouth water just lookin’ at it. You fry that bacon up ’til it’s nice and crispy. You know, the kind that crackles when you bite into it? Yeah, that’s the good stuff. Fry it real good in a pan, medium heat, not too fast, not too slow. You don’t want it burnt, just crispy. Once it’s done, take it out and put it on some paper towels to soak up the grease. Then, when it’s cooled down a bit, you crumble it up. Not too small, not too big, just right for bitin’ into.
- Bacon is King: Remember, crispy bacon is key! Don’t skimp on the bacon.
- Grease is Flavor… Sometimes: Drain the bacon grease, but save a little if you’re feelin’ fancy. You can fry somethin’ else in it later, maybe some eggs.
Next, get yourself some ripe tomatoes. Not them hard, green ones, the ones that are nice and red, and feel a little soft when you squeeze ‘em. You know, the ones that taste like sunshine? Yeah, those are the ones. Cut ‘em up into bite-sized pieces. Not too big, not too small, just right for poppin’ in your mouth. Don’t be shy with them tomatoes, they are the heart of this here salad. Then wash them basil leaves, just swish ’em around in some water and pat ’em dry with a towel. Then chop em up, not too fine, just rough like, you want to taste that basil, not lose it in the mix.
Now, the avocados. Those things can be tricky. You gotta get ‘em when they’re just right. Not too hard, not too soft, just in between. You know, when they give a little when you squeeze ‘em? That’s when they’re ready. Cut ‘em in half, take out the pit, and scoop out the insides. Then, cut ‘em up into chunks, about the same size as the tomatoes. Don’t go mashin’ ‘em up, keep ‘em in nice chunks, so you can taste that creamy goodness. Avocado makes it special, like a little bit of fancy in a down-home meal.
Alright, now for the dressin’. We ain’t makin’ nothin’ fancy here, just good, simple stuff. You take some olive oil, a good splash, maybe a quarter of a cup for a big salad. Then you put in some vinegar, just a little bit, maybe two tablespoons. I like apple cider vinegar, but you can use whatever you got. Then you put in some salt, some pepper, just a pinch of each. And if you like a little kick, put in a dash or two of hot sauce. You know, the kind that makes your nose tingle? Yeah, that’s the stuff. Whisk it all together real good, make sure it’s mixed up.
- Keep it Simple: Don’t overthink the dressing, oil, vinegar, salt, pepper, and maybe a little hot sauce. That’s all you need.
- Taste as You Go: The best way to make a good dressing is to taste it as you go. Add a little more of this, a little less of that, until it tastes just right.
Now you put it all together. Put the tomatoes, basil, and avocados in a big bowl. Pour that dressin’ over the top, and toss it all together real gentle. You don’t want to mash up the avocados. Just toss it ‘til everything’s coated. Then, you sprinkle that crumbled bacon all over the top. And there ya have it, a recipe salad tomato basil avocado bacon, fit for a king, or at least a hungry farmer. It ain’t rocket science, just good food.
And don’t forget, you can always add a little somethin’ extra if you want. Sometimes I like to put in some chopped onions, or maybe some cucumbers. It all depends on what you got in the garden, or what you’re in the mood for. The main thing is, you use good ingredients, and you don’t be afraid to experiment. Cooking ain’t about following rules, it’s about making food that tastes good. So, go on, make yourself a salad. You deserve it. Enjoy your meal, that is what matters most!