Grandma Jane's Spicy Tomato and Cucumber Salad

Ingredients

• ½ pound thick-sliced peppered bacon
• 1 tablespoon bacon drippings
• 1 cup mayonnaise
• 3 large tomatoes, diced
• 2 large cucumbers, diced
• kosher salt to taste
• freshly cracked five-peppercorn seasoning to taste
• ¼ teaspoon ground cumin (Optional)

Step 1

Cook the bacon in a large skillet over medium-high heat, turning it every now and then until it’s nicely browned—this usually takes about 10 minutes. Once it’s done, transfer the bacon to a plate lined with paper towels to drain and cool. When it’s cool enough to handle, crumble the bacon into a big salad bowl.

Step 2

Spoon out about a tablespoon of the bacon drippings from the skillet and let it cool a bit. Mix those drippings into the crumbled bacon along with the mayonnaise until everything is well combined.

Step 3

Add the chopped tomatoes and cucumbers to the bowl, then season the salad with kosher salt, a bit of the five-peppercorn blend, and a pinch of cumin. Give it a good stir to mix all the flavors together.

Step 4

For the best taste, pop the salad in the fridge and let it chill for at least an hour—overnight makes it even better!