For the Basil Vinaigrette

• ¼ cup (60 ml) red wine vinegar
• ¼ cup (10 g) packed basil leaves
• 1 clove garlic, chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup (120 ml) extra virgin olive oil

For the Salad

• 6 slices day-old ciabatta bread, halved lengthwise
• ½ cup (120 ml) oil from Tomato Confit
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 12 ounces (340 g) slab bacon or Smoked Porchetta, cut into lardons
• 12 to 18 Tomato Confit halves
• 4 ounces (115 g) arugula and mustard greens mix
• Thyme Tzatziki

Make the vinaigrette: Combine the vinegar, basil, garlic, salt, pepper, and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. The vinaigrette can be stored, tightly covered, in the refrigerator for up to 1 day.

Make the salad: Preheat a grill to high or heat a grill pan over high heat. Brush both sides of the bread with ¼ cup (60 ml) of the tomato confit oil and season with salt and pepper. Grill on both sides until lightly golden brown, about 1 minute per side. Let cool for 5 minutes. Cut into 1-inch (2.5-cm) squares and place the cubes in a large bowl.

Put the canola oil and bacon in a large pan and cook over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Remove to a plate lined with paper towels to drain, then add to the bowl with the bread. Add the tomatoes and the remaining ¼ cup (60 ml) tomato confit oil and toss.

In a second large bowl, toss the greens with ¼ cup (60 ml) of the vinaigrette until well coated. Add the greens to the bread mixture and toss to combine.

Spread the tzatziki on the bottom of a large platter and place the salad on top. Drizzle with more of the vinaigrette. Serve immediately.