This was a lucky experiment! I had some leftover bacon grease (from just cooking bacon), and decided to substitute it for the olive oil I normally use in this recipe. It’s so good, you could probably also cut up the bacon & add the pieces to the salad if you wanted….

* 2 cucumbers, peeled, with seeds scooped out of the middle
* 1 red onion, cut into small strips or diced (personal preference, but I think the strips are prettier)
* 1 package of cherry or grape tomatoes

* 1/4 cup liquid bacon grease
* 1/4 cup balsamic vinegar
* 1/4 cup lemon oil infused avocado oil (or plain avocado oil, or olive oil, etc)
* salt, pepper, basil (dried or fresh) to taste

1. Prep the veggies and combine them in a bowl (for serving or storing).
2. Mix the ingredients for the dressing in a small bowl. If you had to heat the bacon grease to get it liquified, make sure the dressing has cooled before step 3.
3. Pour the dressing over the salad veggies in the bowl and stir so veggies are coated.
4. Chill in refrigerator until time to eat.