1 1/2 lbs Variety of tomatoes
Sea salt
Freshly Ground Black Pepper
Red Wine Vinegar, to taste
5-6 thick slices of bacon, cooked and chopped
1/2 cup Buttermilk Ranch Dressing
Salad Greens (arugula, spinach, baby greens)
Slice the large tomatoes and arrange them on a serving platter or in a large bowl. Drizzle with red wine vinegar & season with salt and pepper. Cut small tomatoes in half if desired and set aside.
Place the bacon in a large skillet heated on high at first and then continue to cook on medium heat until crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate to drain.
Arrange the variety of lettuce over the seasoned tomatoes. Drizzle the Buttermilk dressing over the lettuce. Sprinkle with chopped cooked bacon. Serve & enjoy!