This salad, a variation on a bacon, lettuce and tomato sandwich, highlights the juicy richness of beefsteak tomatoes. Beefsteaks, the ultimate slicing tomatoes, are prized for salads and sandwiches because they are plump, meaty and have few seeds.

12 slices bacon
3 tablespoons extra-virgin olive oil, divided
3 thin slices baguette or other rustic bread
3 tablespoons mayonnaise
1 teaspoon freshly ground pepper, divided
5 cups romaine lettuce, torn into bite-size pieces
4 beefsteak tomatoes or 6 medium tomatoes, sliced 1/2 inch thick
1/4 cup coarsely chopped fresh basil

1. Heat oven to 375°F. Place bacon on rimmed baking sheet; bake 25 to 30 minutes or until crisp. Place on paper towels to drain. When cool, coarsely crumble.

2. Heat 2 tablespoons of the oil in small skillet over medium-high heat until hot. Add bread slices; fry 3 to 4 minutes or until light golden brown, turning once. Place on paper towels to drain. When cool, break each slice into 4 or 5 pieces.

3. In large bowl, stir together remaining 1 tablespoon oil, mayonnaise and 1/2 teaspoon of the pepper. Add lettuce; toss to coat. Arrange lettuce on serving platter. Scatter bread over lettuce. Top with tomato; sprinkle with remaining 1/2 teaspoon pepper and crumbled bacon. Garnish with basil.

4 servings

PER SERVING: 345 calories, 28.5 g total fat (6 g saturated fat), 9 g protein, 15 g carbohydrate, 25 mg cholesterol, 435 mg sodium, 3.5 g fiber