BLT Rice Salad

Cook bacon in a skillet over medium heat until crisp, about 8-10 minutes, then transfer to a paper towel-lined plate and crumble once cooled.

Seed the tomatoes by cutting them in half and gently squeezing out excess moisture and seeds, then chop into bite-sized pieces.

Finely shred the iceberg lettuce with a sharp knife or mandoline, keeping the pieces uniform for even distribution throughout the salad.

Place the cooled cooked rice in a large mixing bowl, breaking up any clumps gently with a fork.

Add the mayonnaise to the rice and fold gently until the rice is evenly coated, about 2-3 minutes.

Fold in the crumbled bacon, shredded lettuce, and chopped tomatoes until just combined, being careful not to break down the lettuce or crush the tomatoes.

Season with ground black pepper and gently toss to distribute the seasoning evenly throughout the salad.

Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld and the salad to reach optimal temperature.