Summer BLT Salad

So summer hit me hard this year. Somewhere between July and August--when Frankfurt was having those record-shattering highs in the 100s and shade was no escape--the heat got to me. It settled in every corner on my body, and I found myself lulled into a state of pleasant apathy that made it impossible to want to do anything but lay by the pool. 

This included cooking or even thinking about food. Even going to the grocery store, which happens to be one of my most favorite places ever, seemed like work. I just could not be bothered. Eating a watermelon for dinner and calling it a day sounded like a grade-A plan right about then. And this my friends, this low point is where this recipe was born.
Desperation errr... necessity is the mother of innovation, they say. I guess it is at least kinda true, although I feel like it paints a much more glamorous picture than the reality of a somewhat sweaty, hungry, tired me staring into my nearly empty fridge. Regardless, on that trusty day, I threw all the things I could find to eat together and somehow the result was far more delicious than anything so easy deserved to be. This is the power of bacon. Fresh zucchini, squash, and tomatoes aren't so bad either, but we all know who the star in here.
I like to think of this salad as a healthier alternative to your classic BLT sandwich, minus the lettuce, which we all know was kinda the boring part anyway. Not only do skip the mayo slathered bread, but you're actually getting a decent serving of veggies in at the same time. The beans add a good source of fiber and protein and you still have the mouthwatering bacon in there to bring everything together.
Another thing I love about this meal is how little cooking is actually involved. You just sizzle up the bacon and the acidity of the lemon juice breaks down the zucchini and squash just enough while still keeping the dish fresh and bright. 

Summer BLT Salad 
Prep time: 15 min.
Cooking time:  8 min. 
4 lunch-sized servings

4-5 cups of tomatoes of choice
1 medium zucchini
1 medium yellow squash
16 oz can of kidney beans, rinsed and drained
8-10 slices of bacon 

Juice of 1 lemon
2 Tbsp. olive oil
1/4 tsp. salt and pepper (adjust further to taste)

1. In a nonstick pan on medium heat, cook bacon until it crisp, about 8 minutes total. Set aside to cool and chop into small crumbles.
2. Finely dice zucchini and squash and cut tomatoes into chunks. Add veggies into a large bowl along with the rinsed and drained beans.
3. Dress the salad with lemon juice, olive oil, salt and pepper. Toss and then top with bacon bits. 

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