Tomato Salad with Bacon

We are deep into summer now, and trying all sorts of different ways to have tomaotes and corn (together and separately). This is simple and delicious. 2 tbsp red wine vinegar 1 medium red onion thinly sliced 2 tbsp balsamic vinegar 2 tsp pomegranate molasses 6 tbsp extra-virgin olive oil 6 oz sliced bacon cut lengthwise into 1-inch-wide strips and then sliced crosswise into 1⁄2-inch pieces 3 large beefsteak tomatoes cut into 1-inch-thick slices 1 pint heirloom cherry tomatoes halved 2 tsp sugar 2 tsp Maldon sea salt 1 tsp freshly ground black pepper Leaves from 6 sprigs fresh tarragon QUICKLY PICKLE THE RED ONION: In a small bowl, combine 1 cup water with a few ice cubes, and stir in the red wine vinegar and the onion slices. Set aside. MAKE THE DRESSING: In a small bowl, whisk together the balsamic vinegar, pomegranate molasses, and olive oil. Taste for seasoning, and set aside. COOK THE BACON: Heat a medium skillet over medium heat, and add the bacon pieces and 1⁄2 cup water. (The water will “blanch” the bacon as it cooks and you will end up with crispier, less greasy bacon.) Simmer until the water evaporates and the bacon is crispy, 8 to 10 minutes. Use a slotted spoon to transfer the bacon pieces to a kitchen towel to drain. ASSEMBLE THE SALAD: Arrange the beefsteak tomato slices, flesh side up, in a single layer on a platter or on individual plates. Scatter the cherry tomatoes over them. Season them evenly with the sugar, Maldon salt, and black pepper. Drain the onions, pat them dry with a kitchen towel, and sprinkle them over the tomatoes. Drizzle with the dressing and sprinkle with the tarragon. Finish with the warm bacon. Serve immediately.