Vegan BLT Salad

I saw Alton Brown make this on Good Eats and thought "I can make that!" My version was pretty good! It was a nice, light main dish, but would make an excellent side salad for any meal.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• For the salad

• 1⁄2 lb  mixed greens
• 2  cups grape tomatoes, halved
• 6  slices vegan bacon
• 3  tablespoons  vegetable oil

• For the dressing

• 1⁄4 cup red wine vinegar
• 1⁄4 cup olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground
• 1  tablespoon fresh basil, chopped

• For the croutons

• 5  slices  whole wheat bread, cubed and dried overnight
• 2  teaspoons dried basil
•  salt, to taste

Directions

1. Pour the vinegar in a bowl with the the salt, pepper and basil and slowly pour the oil in while whisking to create an emulsion. Set aside.
2. Heat 2 tbsp of oil in a pan over medium heat. Cook the facon until crispy and place on paper towels to drain.
3. Toss the bread cubes in the oil and set aside.
4. Wipe out the pan and add another tbsp of oil. Place the grape tomatoes in the pan cut-side-down. Put over medium heat and cook until the tomatoes begin to caramelize on the pan. (the undersides will turn black).
5. Remove the tomatoes from the pan and put on paper towels. Toss the croutons again in the oil/tomato juice in the pan. Sprinkle with basil and salt and set aside.
6. Chop the facon into smallish pieces.
7. Arrange the mixed greens on a plate and top with facon, tomatoes and croutons. Whisk the dressing one more time and drizzle some on the salad. It's pretty strong so you won't need a lot.