This dish was born the other evening, using grilled zucchini and tomatoes from the garden. I noticed the pack of bacon in the fridge had an uneven number of pieces, so I thought it was important to even that out and dice a slice to put in the salad! I served this with grilled chicken breast, brined first and then marinated after. This salad is so versatile; for instance, you could swap the basil for cilantro, lemon for lime, and add avocado. I was going to add corn, but as it came off the grill, and I shucked it, it just begged to be eaten off the cob with butter, salt, pepper and a dash of smoked paprika.

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