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Photo: Hector Manuel Sanchez

Serves 4 (serving size: 1 cup)

Macerate tomatoes with a little salt before building this salad and you'll be amazed at the difference: The salt concentrates the tomato flavor and helps loosen the tomato juices, which are great in addition to the dressing. Let the tomato mixture stand in a large bowl so you can add the remaining ingredients as soon as they’re ready. Serve with any summer main, or make the salad more substantial by adding toasted bread cubes. Of course, no BLT would be complete without mayo. Here it becomes a creamy drizzle spiked with lemon and fresh dill.  


  • 2 cups halved multicolored cherry tomatoes
  • 1/8 teaspoon kosher salt
  • 1/4 cup canola mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh dill
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups loosely packed arugula
  • 2 bacon slices, cooked and finely crumbled

Nutrition Information

  • calories 77
  • fat 5.6 g
  • satfat 0.6 g
  • monofat 3.1 g
  • polyfat 1.7 g
  • protein 2 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 242 mg
  • calcium 26 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine tomatoes and salt in a large bowl. Let stand 5 minutes.

  2. Combine mayonnaise, juice, dill, and pepper in a bowl, stirring with a whisk.

  3. Add arugula to tomato mixture; toss. Divide tomato mixture among 4 plates. Drizzle mayonnaise mixture over salads. Sprinkle evenly with bacon.