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https://homeiswheretheboatis.net/2014/07/16/hot-bacon-caprese-salad/
Ingredients
Heirloom tomatoes, cut into 1/2-inch slices
Fresh mozzarella cheese, cut into 1/2-inch slices
Fresh basil leaves
4 - 6 bacon slices, coarsely chopped
3 to 4 Tbsp. red wine vinegar (I substituted 3 Tbsp. white balsamic vinegar)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
1. Arrange tomatoes and cheese on a serving platter, placing basil leaves between slices. Sprinkle with desired amount of salt and pepper.
2. Saute chopped bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Remove from heat, reserving bacon and 2 Tbsp. drippings in skillet. Let stand 1 minute. Add vinegar and oil, stirring to loosen browned bits from bottom of skillet. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. black pepper. Drizzle warm bacon mixture over tomatoes and cheese. Serve immediately.
Notes: I cooked the bacon, removed it from the pan, draining it on paper towels and then sprinkled it over the salad to get an even distribution of bacon. Then I made the dressing in the pan with the reserved drippings to drizzle over the salad.