Bacon, Tomato, and Zucchini Salad with Feta

Ingredients

• 2 cups cherry tomatoes, cut in half and drained into a colander
• 4 small or 3 medium zucchini, diced in 1/2" pieces
• 6 slices bacon
• 1/2 cup crumbled Feta
• Fresh-ground black pepper to taste
• 3 pieces of bacon, crumbled
• 1/4 cup mayo
• 1/4 cup olive oil
• 2 T white wine vinegar
• 1/2 tsp. sweetener of your choice
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 tsp. Dijon mustard
• 1/2 tsp. Vege-Sal fresh ground black pepper to taste

Directions

1. Cut the tomatoes into pieces and set them in a colander to drain while you get everything else ready.
2. Trim off the stem and blossom ends of the zucchini. Slice the zucchini lengthwise into strips, remove the seeds if there are a lot of them, and cut the strips into pieces about 1/2 inch long. If the cut zucchini releases liquid, pat it dry with paper towels.
3. Cook the bacon until it is very crisp. Drain off the fat, then press the bacon with paper towels to remove as much extra grease as possible. If you are using pre-cooked bacon, crisp it further and blot it again.
4. In a food processor or blender, pulse 3 pieces of bacon until they are finely chopped.
5. Add the mayo, oil, vinegar, sweetener of your choice, garlic powder, onion powder, Dijon, and salt, preferably Vege-Sal. Pulse until the dressing comes together.
6. Put the drained tomatoes and the zucchini in a salad bowl.
7. Add the dressing and stir until the tomatoes and zucchini are coated. You may decide not to use every bit of the dressing.
8. Crumble the Feta and the remaining 3 pieces of bacon. Fold them gently into the salad, holding back a little Feta and bacon to scatter on top.
9. Add fresh-ground black pepper to taste, then dig in.