Broccoli Tomato Salad

2 crisp broccoli crowns, washed and trimmed into bite sized pieces
1 cup grape tomatoes, washed and halved
1 very small red onion or 1/2 large, trimmed into thin rings
Juice of 1 lemon
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
3 tablespoons hot bacon grease
8 slices bacon, cooked & crumbled*

  • Bring a large pot of salted water to a boil and add broccoli until crisp, about 8 minutes.
  • Cook bacon until crisp reserving fat for the salad. Any additional bacon fat I store in pyrex in the refrigerator until the next time I make green beans and then add it to the beans for flavor.
  • While bacon is cooking whisk together the lemon juice, vinegar, sugar, salt and pepper.
  • Halve tomatoes and slice the onion, tossing them both with the vinegar mixture.
  • Crumbled bacon over the tomato mixture and toss well.
  • Drain the broccoli well.
  • Pour tomato mixture over broccoli and toss well. I like to use my Tupperware marinader so I can turn it frequently to coat everything well.
  • Chill at least 4 hours, but preferably overnight.

*I make the whole pound and save the extra for BLTs.

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Sometimes I wish my computer screen were like one of those old fashioned automats so I could put in a quarter and open it up and get a bowl of the delicious food I see. Your salad looks divine!