While tomato season is almost over on the mainland, Hawaii tomato lovers can enjoy them virtually year-round.

This recipe for a sliced tomato salad, paired with a Caesarlike vinaigrette, works well with any variety of tomato. But if you can get your hands on some heirlooms, albeit sometimes pricey, they have great flavor.

The salad comes together by layering tomato slices, seasoning each layer, and topping with baby arugula and a drizzle of a vinaigrette. When it comes to vinaigrette, I like to make my own. Sure, there’s a lot of very good commercial ones that aren’t loaded with fat and sugar. But sometimes it’s just as easy to whip up your own with ingredients you have. This allows me to adjust the ingredients to my own taste.

I start with good olive oil and some Dijon mustard, which helps emulsify the vinaigrette. Keep in mind that homemade vinaigrette should be used within three days.

Here are a few tips for making a good vinaigrette:

>> Use three parts oil to one part vinegar. This means to make 1 cup vinaigrette you will need 3/4 cup oil and 1/4 cup vinegar or other acidic ingredient like citrus juices.

>> Good quality fruity or mild olive oils work best. You can also use grapeseed and canola oil.

>> Use almost any vinegar, but keep in mind balsamic (the dark version) will have a stronger flavor than, say, apple cider vinegar or red wine vinegar. You can also use fresh lemon or lime juice or experiment with other vinegars like sherry or rice.

>> Ingredients should be at room temperature so the vinaigrette emulsifies easily.

>> Whether you are using a food processor or whisking by hand, add the oil slowly in a steady stream. It will slowly come together.

>> If you’ve used Dijon in the vinaigrette and it breaks or looks curdled, try whisking in a small ice cube to bring it back together.

TOMATO CAESAR SALAD WITH BACON-PARMESAN CRISPS

Adapted from Food Network magazine

• 2 slices cooked, crisp, thick-cut bacon
• 1/2 cup plus 3 tablespoons freshly grated Parmesan cheese, divided
• 1-1/2 teaspoons all-purpose flour
• 4 anchovy fillets, rinsed and minced
• 1 small clove garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon Worcestershire sauce
• 5 medium or large heirloom tomatoes or other favorite tomatoes, sliced crosswise 1/2-inch thick
• Sea salt and freshly ground pepper
• Baby arugula or watercress, for topping

Heat oven to 375 degrees. Finely chop cooked bacon.

In small bowl, mix bacon, 1/2 cup Parmesan and flour. Line baking sheet with parchment. Divide the bacon-cheese mixture into 4 mounds on baking sheet and flatten into 3-1/2-inch rounds. Bake until golden brown and cheese melts, about 7 to 8 minutes. Cool on baking sheet 5 minutes, then transfer to rack using thin spatula and let cool completely.

Make vinaigrette: In small bowl, whisk anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and remaining 3 tablespoons cheese.

On platter, arrange tomatoes, sprinkling each layer with salt, pepper and some of the vinaigrette. Scatter arugula or watercress on top and drizzle with olive oil. Break crisps into bite-size pieces and add to salad. Serves 6.

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Approximate nutritional information, per serving: 130 calories, 9 g fat, 3 g saturated fat, 12 mg cholesterol, 532 mg sodium, 8 g carbohydrates, 2 g fiber, 7 g protein.