Ingredients
4 slices bacon, cut into 1/2-inch pieces (1 cup)
4 slices white sandwich bread
1/4 cup mayonnaise
4 large heirloom tomatoes, such as Brandywine, Cherokee Purple, or Big Yellow Zebra
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 cups packed thinly sliced iceberg lettuce or chopped frisee, or a combination
Preparation
Cook bacon in a large skillet over medium heat until browned and most of fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain. Discard fat; wipe skillet clean. Brush both sides of bread slices with mayonnaise. Return skillet to medium heat and toast bread, flipping once, until golden brown and crisp, about 2 minutes per side.
Slice tomatoes 1/2 inch below stem ends to remove tops. Scoop out pulp and seeds from centers of tomatoes, leaving behind hollowed-out shells, and transfer to a strainer set over a bowl. When drained, remove pulp from strainer and chop; discard seeds in strainer. Reserve juices in bowl.
Generously season insides of hollowed tomatoes with salt and pepper. In a large bowl, whisk together oil and 1/4 cup reserved tomato juice; season with salt and pepper. Add greens, chopped tomato pulp, and bacon, tossing to evenlycoat; season with salt and pepper. Divide mixture evenly among tomatoes. Cut toasts into triangles and serve, alongside tomatoes, or place tomatoes on top of whole toasts to serve.
