Directions:
1. Preheat oven to 375°F. Cut bacon strips crosswise into thirds & lay out flat in single layer on lightly sprayed, foil-lined rimmed baking pan. Bake for 14-18 minutes or until bacon is cooked through & crispy, rotating pan halfway through cooking. Remove bacon from pans with spatula while warm, draining briefly on absorbent paper & reserve.
2. Cut out stem cores from tomatoes & slice into ½-inch thick rounds. Arrange salad by alternating tomato slices, basil, mozzarella & bacon. Drizzle with olive oil & vinegar & season to taste with salt & freshly ground black pepper.

Chef’s Tip:
Can’t find heirloom tomatoes at your grocer? Heirloom tomatoes have a flavor & texture that is hard to beat compared to standard grocery tomatoes. Try going to your local farmer’s market in season to capture the flavor of summer!