A few tips for this fresh summer salad: don’t add the bacon until serving, as it gets soggy as it sits. And don’t add salt and pepper until the last minute, as it makes the veggies release their moisture and the salad can get a bit soupy.

In a medium skillet, cook chopped bacon until crisp. Transfer to a paper-towel lined plate to drain and set aside.
In a large bowl, combine the tomatoes, cucumbers, mayonnaise and garlic and toss well.
Just before serving, add the chopped bacon and season to taste with salt and pepper.
Serving Size 6 servings
Servings 1
- Amount Per Serving
- Calories 122
- % Daily Value *
- Total Fat 880g1354%
- Total Carbohydrate 627g209%
- Dietary Fiber 123g492%
- Protein 411g823%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium skillet, cook chopped bacon until crisp. Transfer to a paper-towel lined plate to drain and set aside.
In a large bowl, combine the tomatoes, cucumbers, mayonnaise and garlic and toss well.
Just before serving, add the chopped bacon and season to taste with salt and pepper.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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