Balsamic Tomato and Maple-glazed Bacon Salad

Words: Crush

Reliance Compost
The flavour of baby tomatoes is intensified with slow roasting, add together with crispy bacon and a perfectly poached egg and you have one delicious salad!

Serves: 4
Difficulty: easy
Preparation time: 40 minutes
Cooking time: 30 minutes

Balsamic Tomatoes
320 g vine tomatoes
1 Tbsp (1 5ml) Balsamic vinegar
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) honey
salt and pepper

Maple-glazed Bacon
200 g streaky bacon
1 Tbsp (15 ml) maple syrup

12 baguette slices
oil, for drizzling
1 tsp (5 ml) sesame seeds

Poached Eggs
4 extra large eggs
white wine vinegar

3 Tbsp (45 ml / 45 g) butter
2 Tbsp (30 ml) red onion, finely chopped
1 tsp (5 ml) garlic, finely chopped
⅓ C (80 ml) apple cider vinegar
1 tsp (5 ml) honey
1 tsp (5 ml) cream
1 Tbsp (15 ml) chives, finely chopped

To Assemble
120 g cos lettuce
2 avocados
50 g Pecorino cheese
basil leaves, to garnish

Balsamic Tomatoes
Preheat the oven to 200 °C.

Toss the tomatoes, balsamic vinegar, garlic and honey together; season with a pinch of salt and pepper and roast for 15 minutes.

Maple-glazed Bacon
Place the bacon on a baking tray. Roast for 10 minutes. Brush the bacon with maple syrup and roast for another 2-3 minutes until crisp.

Place the baguette slices onto a baking tray. Drizzle with a little olive oil and scatter sesame seeds onto each slice. Bake for 6-8 minutes until crisp.

Poached Eggs
Bring a saucepan filled with water to a gentle simmer. Add a splash of white wine vinegar. Gently crack the eggs into the water and poach for 2-3 minutes, for a soft poach, alternatively leave them in for an extra minute or two if you prefer your eggs a little firmer.

Heat the butter, onion and garlic in a saucepan over medium heat and gently sauté for 1 minute. Add the vinegar, honey and cream and cook for a further 1 minute. Stir in the chives.

To Assemble
Place the salad leaves into a salad bowl or serving plate. Scatter the tomatoes and bacon on top. Add the poached eggs. Use a spoon to scoop out the avocado flesh into bite-size pieces and add to the salad. Use a vegetable peeler to make Pecorino shavings and scatter on top of the salad.

Drizzle the warm dressing over the top; garnish with basil leaves and serve with the baked bruschetta on the side.


Tomatoes love a bright spot that is well-spaced and allows for adequate circulation of air. They are and are a source of vitamins A and, folic acid and antioxidants.

TIP: Ricotta, goats cheese or feta will work just as well if you want an alternative to the Pecorino cheese.

Recipe by Illanique van Aswegen

Delicious produce is grown in healthy, living soil. #Harvesttotable series brought to you by Reliance Compost.
Reliance Compost

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