Ingredients
- ½ pound thick-sliced peppered bacon
- 1 tablespoon bacon drippings
- 1 cup mayonnaise
- 3 large tomatoes, diced
- 2 large cucumbers, diced
- kosher salt to taste
- freshly cracked five-peppercorn seasoning to taste
- ¼ teaspoon ground cumin (Optional)
Why This Dish Is So Satisfying
Tips From The Kitchen
- Chill the cucumbers before slicing to keep them crisp.
- Let the salad sit for 10 minutes after mixing to allow the flavors to blend well.
Step 1
Cook the bacon in a large skillet over medium-high heat, turning it every now and then until it’s nicely browned—this usually takes about 10 minutes. Once it’s done, transfer the bacon to a plate lined with paper towels to drain and cool. When it’s cool enough to handle, crumble the bacon into a big salad bowl.
Step 2
Spoon out about a tablespoon of the bacon drippings from the skillet and let it cool a bit. Mix those drippings into the crumbled bacon along with the mayonnaise until everything is well combined.
Step 3
Add the chopped tomatoes and cucumbers to the bowl, then season the salad with kosher salt, a bit of the five-peppercorn blend, and a pinch of cumin. Give it a good stir to mix all the flavors together.
Step 4
For the best taste, pop the salad in the fridge and let it chill for at least an hour—overnight makes it even better!
