Bring 1/2 C of orange juice to a boil and reduce to a simmer; reduce to about 1/4 C.
Cut two bacon slices crosswise into 1/4″ pieces. Line a bowl with paper towel (to soak up bacon fat) and microwave the bacon for about one minute. Remove the paper towel and microwave the bacon some more until crispy; it will render some more fat. Remove bacon bits to a paper towel and add the bacon fat, about 1 Tsp, to the orange juice.
Meanwhile, slice zucchini thinly, 1/16″ or less: my kingdom for a mandolin! Actually, with a sharp knife, it didn’t take too long to slice up a couple of zucchinis. Thicker slices is OK too, if you like your salad crunchy (I don’t, much).
Cut cherry tomatoes in halves (which makes them a lot easier to eat; chasing little spherical objects around a bowl with a fork is no fun). Thinly slice two scallions.
For dressing: add about 2 T olive oil to orange juice/bacon fat mixture. Add salt and pepper and about 2 tsps red wine vinegar. I also threw in a bit of orange zest. Whisk until emulsified.
Toss zucchini, tomato, and scallions in dressing. Sprinkle with bacon bits just before serving.