Smoked Tomato Bacon Vinaigrette Recipe (2024)

by Lauren

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This smoked tomato and bacon vinaigrette is delicious on salads or as a marinade. It’s full of flavor, but each 2 Tablespoon serving clocks in at just 70 calories!Smoked Tomato Bacon Vinaigrette Recipe (1)

Two weeks ago, I spent a long weekend in Miami attending a blogging conference and spending some much-needed time at the beach. I had been in a bit of a creative rut for the past month or so, and spending time exploring new cuisines with some of my foodie friends was just what the doctor ordered. I’m back – with pages and pages of new recipe ideas.

If there was a theme to my time there, it was definitely pork. From cuban sandwiches at a roadside shack in Key Biscane to slow roasted pork leg at Havana 1957 in Miami Beach to Southern-style barbecue (and an outrageous smoked and pulled pork sandwich) with my contacts from Jones Dairy Farm at a restaurant with a very appropriate name: Swine.

Smoked Tomato Bacon Vinaigrette Recipe (2)Smoked Tomato Bacon Vinaigrette Recipe (3)

This smoked tomato and bacon vinaigrette was inspired in part by that lunch and in part by a smoked tomato jam that was served at the conference itself. Of all of the ideas that I came home with, this was the one that I was the most excited about. I got to work straight-away and was rewarded with an amazingly versatile dressing that I’ll definitely be eating all summer long.

The base of the dressing is made from tomatoes that get charred on a hot grill and then pureed with balsamic vinegar for sweetness and red wine vinegar for tartness and mixed with crumbled bacon and crispy fried shallots and garlic. A little bit of smoked paprika is a nice touch to enhance the smoky flavor of the dressing.

It’s delicious as a marinade for grilled chicken, drizzled over fresh tomatoes and burrata, or in the BLT pasta salad pictured above. (To make the salad, combine 1 cup smoked tomato and bacon vinaigrette with 1 box of high fiber pasta, 2 cups of arugula, 6 slices of crumbled bacon, and 1/2 pint of grape tomatoes. Serve chilled.)

Smoked Tomato Bacon Vinaigrette Recipe (4)

Smoked Tomato Bacon Vinaigrette Recipe (5)

Smoked Tomato and Bacon Vinaigrette

As always, I used Jones Dairy Farm bacon in this dressing. I first tried it last fall and it's so good that I can't bring myself to buy any other brand: it's thick-cut with the perfect balance of smoke and salt. My little brothers now refer to it as "that really good bacon." It can be a little tricky to find, but Jones luckily has a really great [product locator |https://www.jonesdairyfarm.com/shopping/store-locator" target="_blank" rel="nofollow]on their site that will guide you in the right direction.

5

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 16

Calories: 70kcal

Author: Lauren Keating

Ingredients

  • 3 slices bacon preferably Jones Dairy Farm Applewood Smoked Bacon
  • 1 shallot minced
  • 1 garlic clove minced
  • 6 plum tomatoes
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons red wine vinegar
  • ¼ cup water
  • teaspoon smoked paprika optional
  • cup olive oil

Instructions

  • Add the bacon to a pan set over medium-high heat. Cook, turning frequently, until crisp. Let drain on a plate lined with a paper towel, then crumble. Add the shallot and garlic to the hot bacon grease and cook until crisp – 1-2 minutes. Remove from the pan and let drain on paper towels.

  • Cut the tomatoes in half; remove the core and seeds. Grill over medium-high heat (about 500ºF) for 5 minutes, or until lightly charred.

  • Add the tomatoes, vinegar, water, and paprika (if using) to a blender container. Blend on high until smooth – about 1 minute. With the motor running, drizzle in the olive oil. Pour into a pint-sized jar or another storage container. Stir in the bacon, shallots, and onions.

Nutrition Facts

Smoked Tomato and Bacon Vinaigrette

Amount Per Serving

Calories 70Calories from Fat 52

% Daily Value*

Fat 5.8g9%

Fiber 0.5g2%

Protein 1.9g4%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

Disclosure: I was paid to create this recipe for Jones Dairy Farm but all opinions are my own. My little brothers were not paid for anything. In fact, I don’t even want to share my bacon with them. Thank you for supporting the brands that keep me inspired in the kitchen!

Related Posts:

  • Chicken Riggies (Spicy Chicken Rigatoni)
  • Lemon Pasta Salad with Grilled Chicken
  • Chicken Caprese One Pot Pasta

Smoked Tomato Bacon Vinaigrette Recipe (9)

Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...

28 thoughts on “Smoked Tomato and Bacon Vinaigrette”

  1. How large are your plum tomatoes? Can you please give a size or approximate weight? I made the recipe but it had a bitter after-taste and I think my batch might need more tomatoes. My local plum tomatoes are very small, about the same size as a large grape, and I’m trying to adjust the amount… Thanks!!

    Reply

  2. Can this be canned? I know next to nothing about what you can and cannot can, but would love to give it a shot to give away as gifts!

    Reply

    • I honestly have no idea – I’m sorry!

    • I’ve tried this recipe with canned diced tomatoes, it was a great alternative! I can’t get enough of this vinaigrette. I want to put it on EVERYTHING!

  3. OMG — I need to make this RIGHT. AWAY. Sounds amazing!

    Reply

  4. Goodness I can’t wait to try this! Especially with fresh garden tomatoes popping up soon.

    Reply

  5. Love love love this!

    Reply

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Smoked Tomato Bacon Vinaigrette Recipe (2024)

FAQs

What are some common mistakes to avoid when making vinaigrette? ›

12 Mistakes Everyone Makes When Making Homemade Vinaigrette
  • Estimating measurements for all ingredients. inspiredbyart/Shutterstock. ...
  • Using the wrong oil. ...
  • Using the wrong vinegar. ...
  • Leaving out the emulsifier. ...
  • Skipping the mustard. ...
  • Forgetting to check expiration dates. ...
  • Not using fresh herbs. ...
  • Using vinaigrette only on salad.
Aug 18, 2022

What is the ratio of oil to vinegar that should be used when making a vinaigrette? ›

Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.

Why add water to vinaigrette? ›

Chef Tips. Adding water to dressings is a way to cut down on the oil and make the dressing lighter. You can also substitute apple cider vinegar in place of white wine vinegar.

Why does homemade vinaigrette go bad? ›

How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.

What is the stabilizer in a vinaigrette? ›

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.

Who makes bacon ranch dressing? ›

Hidden Valley® Bacon Ranch Topping & Dressing | Hidden Valley® Ranch.

What is Southwest dressing made of? ›

What is Southwest dressing made of? This southwestern dressing is made with just a handful of simple ingredients including sour cream, apple cider vinegar, lime juice, honey, cumin, chili powder, garlic powder, onion powder, salt, and pepper.

What goes first, olive oil or vinegar? ›

It is quite simple. Once the salad is made and you are just ready to serve it: add the salt, then vinegar, and lastly a generous amount of EVOO. The salad should then be mixed to extend and homogenize the ingredients. Salads are usually dressed at the table.

What is classic vinaigrette made of? ›

Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right.

What is the best vinegar for dressing? ›

Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).

What thickens a vinaigrette? ›

Mayo is a magic emulsifier. Its thickness and high fat content make it the perfect stabilizer for a vinaigrette. A scant ½ teaspoon makes the dressing glossy, not heavy.

How do you cut the bitterness out of a vinaigrette? ›

Sweetness balances out acidity, spice, and bitterness. A salad composed of bitter greens may benefit from a sweeter dressing. But sweetness can come from sources other than one-note white sugar; consider honey, pureed dates, maple syrup, jam, or molasses as sweeteners that also add flavor and mouth-feel.

What is the most basic formula in making a salad vinaigrette? ›

Traditional vinaigrette recipes call for a ratio of three parts oil to one part vinegar.

What to avoid in salad dressing? ›

5 Ingredients To Avoid
  • Palm Oil. Palm oil can pop up in both creamy and oily dressings, and it's a top ingredient that Taub-Dix said to avoid. ...
  • Sugar (but it's rarely called sugar) ...
  • Salt. ...
  • Monosodium glutamate (MSG) ...
  • Coconut oil.
Jan 24, 2024

How do you know if a vinaigrette is bad? ›

Luckily, quality is something you can taste. If you encounter a bottle of expired dressing in your parents' fridge (or even in your own), you can use your senses to make sure the dressing doesn't smell rancid, and toss anything that doesn't taste like the salad topping you know and love.

Why do salads wilt when they sit in a vinaigrette dressing? ›

As mentioned, moisture tends to make salads go soggier even faster. That said, it's even quicker when the dressing is made up of acidic ingredients like vinegar or citrus—which, in most cases, they are. The acid in these ingredients can break down the cell structure of tender greens leading to their demise even faster.

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