Bacon Lettuce TOMATO Appetizer

I want to shout from the rooftop: TOMATO SEASON IS HERE! But then everyone else in the neighborhood might wander into our backyard and beg for dinner a la Johnsonville Brat commercials.  So I quietly conjure up new and simple ways to celebrate tomatoes. 

Ribs were on sale last weekend and I cannot resist a good rack.  They take about an hour to cook through over indirect heat. Then I slice them into pairs, dip the pairs into sauce, and caramelize them directly over the coals.  Sometimes, like last weekend, an hour and a half is too long to wait for dinner.  A quick, sassy appetizer was needed and this flat bread salad fit the bill.

While the ribs cook on one side of the grill, place some frozen whole wheat naan (brushed lightly with oil) on the other, directly over the heat.  Flip the bread when grill marks begin to appear, and spread a thin layer of grated Parmesan over the hot side. Remove the naan when the cheese melts and the underside is done. Top the hot naan with baby lettuces or arugula, lots of fresh basil, chopped tomatoes and bacon, cubes of fresh mozzarella, all tossed in olive oil and balsamic vinegar. Salt and pepper to taste.