5 c. cherry tomatoes, halved
6 slices lean bacon, cooked until crisp and crumbled
1/3 c. fresh basil leaves, finely chopped, plus 6 basil sprigs
2 tbsp. red wine vinegar
4 tbsp. extra-virgin olive oil

In a bowl toss together the tomatoes, bacon, and the chopped basil until the mixture is combined well. In a small bowl whisk together the vinegar and salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the tomato mixture. Toss the salad lightly until it is coated well, and garnish with the basil sprigs.