There’s something about the combination of crispy bacon, juicy tomatoes, and fresh lettuce that just sends me back to those sunny summer afternoons at my grandma’s house. I remember sitting at the kitchen table, watching her whip up BLT sandwiches like it was an art form. But over the years, I realized my favorite version isn’t the sandwich at all—it’s a big, crunchy BLT salad. This one’s a lifesaver on busy nights when you want all those classic flavors without the fuss of bread, and honestly, it feels way lighter and fresher. It’s like the same satisfying comfort but in a bowl, which somehow makes it easier to eat a double portion (no judgment here). If you love a good Cobb or Caesar, trust me—adding that smoky bacon crumbled over crisp greens with a zesty dressing will quickly become your new obsession.
What is BLT Salad?
Think of a BLT salad as the beloved bacon, lettuce, and tomato sandwich reinvented in a bowl. It’s essentially the familiar trio, except the bread takes a backseat—or is totally skipped—while the freshness of leafy greens and the crunch of bacon shine front and center. The name BLT says it all here, but this salad isn’t just a quick deconstructed sandwich; it’s a satisfying meal that combines crispy bacon bits, ripe juicy tomatoes, crunchy lettuce, and often a few extras like avocado or a delightful homemade dressing. At its heart, a BLT salad is that perfect merger of savory, crisp, and fresh, making it accessible for anyone who loves simple, honest food that doesn’t need fuss or fancy ingredients.
Why you’ll love this recipe?
What I love most about this BLT salad is how it balances those crunch and juicy textures with a punch of smoky flavor. The crispy bacon adds a salty pop that just wakes up your taste buds, while the fresh romaine or baby greens keep things light and refreshing. And because it’s so quick to throw together, it’s been my go-to when I’m juggling dinner and a million other things. Honestly, sometimes I’m surprised how a recipe this simple can feel so downright satisfying—way better than your average salad, and with a little bit of indulgence from the bacon.
Another thing worth bragging about: the cost. I keep a pack of bacon, a few tomatoes, and a head of lettuce in the fridge most weeks, so it’s a wallet-friendly winner. You’re not shelling out for fancy ingredients, but it still feels special enough to impress guests—or just make your day at home a bit happier.
I also love how versatile this salad is. Feeling extra hungry? Toss in some boiled eggs or a handful of crunchy croutons. Want a lighter lunch? Skip the dressing and drizzle a bit of balsamic instead. Honestly, this salad adapts without losing its charm. And if you’re a fan of salads like the classic Cobb or a hearty Caesar, this BLT salad feels like a fresh spin that you can make any time and tweak however you want. It’s the kind of recipe that’s become a quiet star in my meal rotation.
How do I make a BLT Salad?
Quick Overview
Making BLT salad is a breeze—and that’s a big part of why it’s become such a favorite in my house. The key is getting the bacon crispy enough to give that addictive crunch without turning chewy or burning, then balancing it with the freshness of ripe tomatoes and crisp lettuce. Toss it all together with a zesty, creamy dressing (I’ll share my favorite in a bit), and you’ve got a meal that’s ready in under 20 minutes. The whole process feels like a fun combination of frying, chopping, and tossing, which makes me feel productive without stressing me out. This method also lets you play around with textures and flavors effortlessly.
Ingredients
For the Salad:
- 6–8 slices of thick-cut bacon (use good-quality smoked bacon—it really makes a difference)
- 1 large head of romaine lettuce or mixed greens (fresh and crisp is non-negotiable here)
- 3 large ripe tomatoes (vine-ripened or heirloom varieties if you can find them)
- 1 small red onion, thinly sliced (optional, but adds a nice zing)
- 1 avocado, diced (for an extra creamy texture and that buttery flavor)
- 1/4 cup of crispy croutons (store-bought or homemade—your call!)
For the Dressing:
- 1/3 cup mayonnaise (I swear by full-fat for richness)
- 1 tablespoon apple cider vinegar (adds the perfect tang)
- 1 teaspoon Dijon mustard (for a subtle kick)
- 1 teaspoon honey or maple syrup (balances the tang and saltiness)
- Salt and freshly ground black pepper, to taste
- Optional: splash of lemon juice or chopped fresh herbs like chives or parsley
Step-by-Step Instructions
Step 1: Cook the Bacon
Start by frying your bacon over medium heat in a large skillet. Don’t rush this part—slow and steady wins here because it lets the fat render out and the bacon get that perfect crispness without burning. I usually cook mine for about 8–10 minutes, flipping occasionally. Once crispy, transfer the bacon to a plate lined with paper towels to drain excess grease. Pro tip: save some bacon fat and drizzle a teaspoon over the salad later if you’re feeling decadent!
Step 2: Prep the Veggies
While the bacon’s cooking, wash your lettuce thoroughly and chop or tear it into bite-sized pieces. Dice the tomatoes into chunky pieces, slice the red onion nice and thin, and cube the avocado just before assembling so it doesn’t brown. Keeping everything fresh and vibrant really brings the salad alive.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until smooth and creamy. Taste it and adjust the seasoning with salt and pepper, maybe a squeeze of lemon if you want extra brightness. If your dressing feels too thick, loosen it up with a splash of water or milk (I tried almond milk once, and it made the dressing surprisingly creamy!).
Step 4: Toss the Salad
In a large bowl, combine the lettuce, tomatoes, red onion, and half the bacon crumbles. Pour the dressing over and toss gently—do yourself a favor and be gentle; you don’t want to bruise the lettuce into mush. Add the avocado and croutons last, giving it just a light toss again to keep the textures distinct.
Step 5: Garnish & Serve
Top the salad with the remaining bacon bits because more bacon is always better, right? Serve immediately so the croutons stay crunchy. I love plating it in wide, shallow bowls so everyone can admire those bright colors before digging in.
What to Serve It With
For Breakfast: Pair your BLT salad with a strong cup of coffee and a slice of toasted sourdough smeared with butter. It feels like a grown-up breakfast without being heavy. Sometimes, I add a poached egg on top to make it heartier, and my kids go wild for that.
For Brunch: This salad works beautifully next to a platter of scrambled eggs or a vegetable frittata. Serve with fresh orange juice or a light sparkling wine if you’re feeling fancy. I like to throw some fresh basil leaves on top for a hint of elegance.
As Dinner: Throw some grilled chicken or shrimp on the side or toss them right into the salad to turn it into a filling meal. A crusty baguette on the side makes it feel comforting and complete. On colder nights, I warm the bacon a bit before adding it so the whole salad feels cozy.
For Cozy Snacks: When the afternoon slump hits, this salad makes for a refreshing pick-me-up. I love a small bowl with some crunchy breadsticks, maybe a glass of iced tea. It’s also been a hit on casual family movie nights when you want something lighter but still exciting.
Top Tips for Perfecting Your BLT Salad
Bacon Cooking: Try baking your bacon on a rack in the oven if you want less mess and perfectly uniform crispness. I learned that after burning a few skillets’ worth of bacon, and it’s a game-changer.
Vegetable Selection: Choosing ripe tomatoes is key. If they’re not juicy or flavorful, the salad falls flat. My trick is to buy vine-ripened or heirloom tomatoes at the farmer’s market when possible—they have so much more flavor.
Dressing Balance: Don’t throw in all the dressing at once. Add it gradually and taste as you go. Sometimes I add a splash more vinegar or a little extra honey depending on the tomato’s sweetness that day.
Avocado Tips: Dice it last and toss right before serving to avoid browning. If you’re prepping early, sprinkle a little lemon juice over it to keep apple-like freshness.
Customization: Feel free to experiment with greens beyond romaine—baby kale or spinach adds a different texture and nutrition. When guests come over, I sometimes add crumbled blue cheese or toasted nuts for an unexpected twist.
Crunch Factor: Don’t skip the croutons! They bring essential texture contrast, whether you buy them or make your own with leftover bread. A quick toss in olive oil and garlic powder, then bake until golden, works wonders.
Leftover Bacon: If you make extra, storing the bacon in the fridge wrapped in a paper towel keeps it crispier longer. Reheat briefly in a skillet or microwave with a damp paper towel for best results.
Storing and Reheating Tips
Room Temperature: If you’re taking this salad to a picnic or lunch, keep the dressing separate and add just before eating. Stored properly in airtight containers, the salad greens and bacon can hold up for a few hours without wilting.
Refrigerator Storage: Leftover salad is best eaten within 24 hours. Store in separate containers—lettuce and veggies in one, bacon in another, dressing by itself—to keep textures fresh. Toss everything just before serving again.
Freezer Instructions: While the salad itself doesn’t freeze well because of the lettuce and tomatoes, bacon freezes beautifully. If you’re prepping in bulk, cook and freeze bacon slices in portions so you can thaw as needed.
Glaze Timing Advice: If you go with a richer dressing or glaze variation, add it right before serving rather than storing, so you don’t lose any crunch or freshness.
Frequently Asked Questions
Final Thoughts
This BLT salad has quietly become one of those recipes I reach for again and again when I want something that feels homemade but doesn’t demand hours in the kitchen. It’s got that perfect balance of smoky, fresh, crunchy, and creamy that no sandwich or salad quite matches. I love how it reminds me of simple family dinners, and yet it feels new enough to share with friends who don’t even realize a salad can be this satisfying. If this sounds like your kind of comfort food, give it a try and then make it your own—maybe adding your favorite extras or tweaking the dressing to match your style. I can’t wait to hear how your version turns out! Don’t be shy to drop me a comment, share your photos, or let me know if you add some secret ingredients. Happy eating!
BLT Salad
Ingredients
Main Ingredients
- 3 cups shredded Lacinato kale (no stems)
- 1 tsp red wine vinegar
- 2 tsp extra virgin olive oil
- to taste kosher salt
- to taste black pepper
- 2 large eggs soft boiled preferred
- 4 strips cooked center cut bacon chopped
- 2 oz sliced avocado
- 10 pieces grape tomatoes halved
Instructions
Preparation Steps
- In a bowl, combine the kale, olive oil, red wine vinegar, and 1/4 teaspoon salt. Massage with your hands for about 3 minutes until the kale softens.
- Cook eggs to desired doneness; soft boiled is preferred.
- Divide the massaged kale between two bowls. Top with chopped bacon, halved grape tomatoes, sliced avocado, and the cooked eggs.
- Finish with a pinch of salt and black pepper to taste before serving.
