Last Saturday, Jake fired up the smoker for a huge batch of bacon, and the smell drifting through the kitchen was pure magic. Lily came running in asking if we were having BLTs for lunch, and Noah started clapping from his high chair. I had a fridge full of crisp romaine and the most gorgeous cherry tomatoes from the farmers market, so I decided to turn everyone’s favorite sandwich into something we could pile onto a platter and share. That is how this BLT salad was born, right in the middle of a sunny, messy, wonderful afternoon.
This is everything you love about a classic bacon, lettuce, and tomato sandwich but in a big, gorgeous bowl. Instead of toast, I toss everything with crunchy homemade croutons that soak up the tangy dressing. The bacon stays shatteringly crisp, the tomatoes burst with sweet juice, and every forkful tastes like summer. It is the one dish I bring to potlucks that disappears first, and it is so simple you can throw it together in about 20 minutes.
Why You'll Love This BLT Salad
- Ready in 20 minutes: A lightning-fast BLT salad that works for busy weeknights and lazy weekends alike.
- Tastes like the sandwich: Smoky bacon, juicy tomatoes, and crisp lettuce with a creamy, tangy dressing that mimics the mayo on classic toast.
- Crunchy homemade croutons: Buttery, golden bread cubes that replace the toast and stay crunchy even after tossing with the dressing.
- Perfect for sharing: This BLT salad feeds a crowd and looks stunning on a big platter for potlucks, BBQs, and family dinners.
- Kid-approved: Lily and Noah devour this. Anything with bacon and croutons is an instant win at our table.
BLT Salad Ingredients
The beauty of this BLT salad is its short, simple ingredient list. You need just a handful of everyday items, but the quality of each one really matters because there is nowhere for a bland tomato or soggy bacon to hide. Here is what goes into it.
- 8 slices thick-cut bacon (about 200g or 7 oz): The star of the show. Use a smoky, high-quality bacon for the best BLT salad flavor.
- 1 large head romaine lettuce (about 400g or 14 oz): Crisp and sturdy enough to hold up to the warm bacon and dressing without wilting.
- 2 cups cherry tomatoes (about 300g or 10.5 oz), halved: Sweet, juicy little gems. I use a mix of red and yellow for color.
- 3 cups cubed sourdough bread (about 150g or 5.3 oz): Day-old bread works best for croutons. It soaks up the butter without turning mushy.
- 60ml (1/4 cup) extra-virgin olive oil: The base of our bright, tangy dressing for this BLT salad.
- 45ml (3 tablespoons) mayonnaise: This is the secret to making the dressing taste exactly like the creamy spread on a classic BLT.
- 30ml (2 tablespoons) red wine vinegar: Cuts through the richness and brightens every bite.
- 1 teaspoon Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
- 1 small garlic clove, finely minced: Just a whisper of sharp garlic flavor.
- Sea salt and freshly cracked black pepper: Season as you go for the best results.
- Optional: sliced avocado, for serving: Because avocado makes everything better, especially a BLT salad.
The bacon matters most here. Thick-cut, smoky bacon gives you those irresistible crispy shards that make a BLT salad so craveable. If you can find it, applewood-smoked bacon adds an incredible sweetness that plays beautifully with the tangy tomatoes. For a deeper dive into why certain bacon brands crisp up better, check out this guide to perfectly crispy oven-baked bacon.
If you love salads with that same smoky, savory crunch, you should also try my Bacon Ranch Pasta Salad. It uses similar flavors in a heartier, picnic-ready dish that Jake requests for every cookout.
Note: Toasting the croutons while the bacon renders is the smartest way to get this BLT salad on the table fast. Use two pans if you can, or make the croutons while the cooked bacon drains on paper towels.
How to Make BLT Salad
This BLT salad comes together in a few simple steps, and the whole process moves fast once the bacon hits the pan. I like to prep all my vegetables while the bacon cooks so everything is ready to toss at the end.
Step 1: Crisp the bacon.
Arrange the bacon slices in a single layer in a large cold skillet. Set the pan over medium heat and let the bacon cook slowly. You will hear it start to sizzle after about 2 minutes, and that gentle crackle means the fat is rendering perfectly. Cook for 6 to 8 minutes, flipping once, until the bacon is deeply golden and shatteringly crisp. Transfer to a paper towel-lined plate to drain. Once cooled, chop or crumble the bacon into bite-sized pieces.
Lora’s Tip: Reserve 1 tablespoon of the warm bacon fat from the pan. Whisking it into the dressing adds an unbelievable smoky depth to your BLT salad.
Step 2: Make the golden croutons.
While the bacon renders, melt 2 tablespoons of butter in a separate skillet over medium heat. Toss in the cubed sourdough and cook, stirring every minute or so, for 5 to 7 minutes. The cubes will turn golden brown and smell nutty and toasty. Sprinkle with a pinch of salt and set aside. This is the same crouton method I use in my Classic Wedge Salad, and they are dangerously snackable straight from the pan.
Step 3: Whisk the tangy dressing.
In a small bowl or a jar with a tight lid, combine the olive oil, mayonnaise, red wine vinegar, Dijon mustard, minced garlic, and a generous pinch of salt and pepper. If you saved a spoonful of bacon fat, whisk it in now. Shake or whisk vigorously until the dressing is smooth, creamy, and pale golden. Give it a taste. It should be bright, tangy, and just creamy enough to coat every leaf of your BLT salad.
Step 4: Assemble the BLT salad.
Chop or tear the romaine into bite-sized pieces and pile it into a large serving bowl. Scatter the halved cherry tomatoes across the top, then add the crispy crumbled bacon and warm croutons. Drizzle about two-thirds of the dressing over everything and toss gently with your hands or two big spoons. You want every piece of lettuce to glisten. Taste and add more dressing, salt, or pepper as needed.
Step 5: Serve it right away.
Pile the BLT salad onto a big platter or individual plates. If you are using avocado, tuck the slices in around the edges. The warm croutons and bacon against the cool, crisp lettuce is what makes this salad so special. Do not let it sit too long. This is a dish meant to be eaten the moment it is tossed, while everything is at its peak crunch.
Lora's Kitchen Tips
- Use a cold pan for perfect bacon. Starting bacon in a cold skillet lets the fat render slowly, which means your BLT salad gets evenly crisp bacon with no burnt spots.
- Chop lettuce into uniform pieces. Bite-sized romaine pieces are easier to toss and eat. If the pieces are too big, the dressing pools at the bottom of the bowl instead of coating your BLT salad evenly.
- Warm croutons are a game changer. Tossing warm, buttery croutons into a BLT salad slightly wilts the lettuce in the best way, just like warm toast under a classic BLT sandwich. Make the croutons last so they hit the bowl hot.
- If your dressing looks too thick, do not panic. Whisk in a teaspoon of warm water and it will loosen right up. Vinaigrettes with mayo can seize up when cold, and this quick fix brings your BLT salad dressing back to a pourable, creamy consistency.
- Toss with your hands for the best coverage. Using clean hands to mix a BLT salad gives you better control and evenly coats every leaf without crushing the tomatoes. I learned this trick working in a tiny restaurant kitchen years ago, and I never went back to tongs.
BLT Salad Variations and Substitutions
Once you have the base BLT salad down, it is so fun to play with add-ins. Jake loves it loaded up with extra protein, while I tend to throw in whatever vegetables are wilting in the crisper drawer.
BLT Chicken Salad: Slice a grilled or rotisserie chicken breast and lay it over the top. It turns this BLT salad into a seriously satisfying main dish. A drizzle of extra dressing over the chicken pulls everything together.
BLT Pasta Salad: Toss the same dressing, bacon, tomatoes, and romaine with 240g (8 oz) of cooked and cooled rotini pasta. Omit the croutons since the pasta takes over the carb role. This version is picnic-ready and holds up beautifully in the fridge for a few hours.
Spicy BLT Salad: Add a thinly sliced jalapeño or a pinch of red pepper flakes to the dressing. A drizzle of hot honey over the finished BLT salad is also incredible, especially if you are serving it alongside grilled steak.
Wedge-Style BLT Salad: Instead of chopping the romaine, cut a head of iceberg into four wedges and drizzle the dressing over the top. Pile the bacon, tomatoes, and croutons onto each wedge. It is a mashup of my Wedge Salad and this recipe, and it looks so dramatic on a plate.
What to Serve with BLT Salad
This BLT salad is a meal on its own, especially with a big handful of croutons and a generous pile of bacon. That said, I often serve it alongside a simple cup of soup for a cozy lunch or next to grilled chicken for dinner. A tall glass of cold brew iced tea with lemon is my favorite drink pairing on hot Austin afternoons.
For a larger spread, this salad pairs beautifully with my Grilled Chicken Cobb Salad with Honey Dijon if you are feeding a crowd that wants options. The tangy dressings complement each other perfectly, and both salads share that hearty bacon-and-tomato backbone.
How to Store BLT Salad
- Storage: Store leftover BLT salad components separately in airtight containers in the refrigerator. Lettuce and tomatoes last 2 days, bacon stays crispy for 3 days, and croutons keep on the counter for 2 days in a sealed bag.
- Freezing: Freezing a fully assembled BLT salad is not recommended because the lettuce and tomatoes will turn mushy upon thawing. You can freeze cooked bacon for up to 1 month and reheat it in a skillet.
- Thawing: Thaw frozen bacon overnight in the refrigerator. Re-crisp it in a hot skillet for 1 minute per side before adding it to your BLT salad.
- Reheating: Reheat bacon in a skillet over medium heat for 1 to 2 minutes. To refresh croutons, pop them in a 350°F (175°C) oven for 3 to 4 minutes until warm and crunchy. Reassemble your BLT salad fresh with cold lettuce.
- Make-ahead tip: Cook the bacon, make the croutons, and whisk the dressing up to 1 day ahead. Store everything separately and toss your BLT salad just before serving for the best texture.
BLT Salad FAQ
Here are the questions I get asked most about this recipe:
Can I make this BLT salad ahead of time?
You can prep all the components for this BLT salad up to a day in advance, but do not toss them together until just before serving. Cook the bacon until crispy and store it in an airtight container at room temperature. Make the croutons and keep them sealed on the counter. Whisk the dressing and refrigerate it. Chop the romaine and halve the tomatoes, storing them separately in the fridge. When you are ready to eat, toss everything together, and your BLT salad will taste as fresh as if you just made it.
What is the best lettuce for BLT salad?
Romaine is my top choice for this BLT salad because it is crisp, sturdy, and does not wilt quickly under warm bacon and croutons. Iceberg lettuce also works beautifully and gives you that classic sandwich crunch. Butter lettuce is softer and more delicate, so the dressing will cling to every leaf, but you will want to serve it immediately. Avoid spring mix or baby spinach, which can turn soggy too fast in a BLT salad.
Can I use turkey bacon in this BLT salad?
You absolutely can use turkey bacon for a lighter BLT salad. It will not get as shatteringly crisp as pork bacon, but it still adds a nice smoky flavor. Cook it in a nonstick skillet with a tiny drizzle of oil because turkey bacon has less fat to render. I make it this way for my mom when she visits, and she always goes back for seconds.
How do I keep the croutons crunchy in my BLT salad?
The trick is to toss the croutons into the BLT salad right before serving and to use a light hand with the dressing at first. Warm croutons absorb just enough dressing to taste amazing without getting soggy. If you are serving this buffet-style, keep a small bowl of extra croutons on the side so people can add more crunch to their BLT salad as they eat.
Is BLT salad healthy?
A BLT salad is packed with fresh vegetables and heart-healthy olive oil, making it a nutrient-dense meal. Romaine lettuce provides fiber and vitamins A and K, and the tomatoes are rich in lycopene, a powerful antioxidant. The bacon does add saturated fat, so I keep portions reasonable or substitute turkey bacon for a lighter version. For more information on lycopene and heart health, you can read this overview of lycopene benefits.
This BLT salad has become a summer staple in our kitchen, and I love how something so simple can make a weeknight feel special. The crunch of cold lettuce, the pop of sweet tomatoes, and that salty, smoky bacon all tangled together with buttery croutons is the kind of food that makes you close your eyes and smile. I really hope it becomes a favorite at your table too.
With love and crispy bacon,
Lora x
BLT Salad
4
servings15
minutes20
minutes380
kcalIngredients
8 slices thick-cut bacon (about 200g or 7 oz)
1 large head romaine lettuce (about 400g or 14 oz), chopped into bite-sized pieces
2 cups cherry tomatoes (about 300g or 10.5 oz), halved
3 cups cubed sourdough bread (about 150g or 5.3 oz)
2 tablespoons butter
1 ripe avocado, sliced (optional)
60ml (1/4 cup) extra-virgin olive oil
45ml (3 tablespoons) mayonnaise
30ml (2 tablespoons) red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
Sea salt and freshly cracked black pepper to taste
1 tablespoon reserved warm bacon fat (optional)
Directions
Arrange the bacon in a single layer in a large cold skillet. Set over medium heat and cook for 6 to 8 minutes, flipping once, until deeply golden and crispy. Transfer to a paper towel-lined plate to drain and cool. Once cooled, chop or crumble the bacon into bite-sized pieces. Reserve 1 tablespoon of the warm bacon fat if using in the dressing.
While the bacon cooks, melt the butter in a separate skillet over medium heat. Add the cubed sourdough and cook, stirring occasionally, for 5 to 7 minutes until golden brown and toasty. Sprinkle with a pinch of salt and set aside.
In a small bowl or jar, combine the olive oil, mayonnaise, red wine vinegar, Dijon mustard, minced garlic, and a generous pinch of salt and pepper. Add the reserved bacon fat if desired. Whisk or shake vigorously until smooth and creamy.
Place the chopped romaine in a large serving bowl. Scatter the halved cherry tomatoes, crispy bacon, and warm croutons over the top. Drizzle with about two-thirds of the dressing and toss gently to coat everything evenly. Add more dressing, salt, or pepper to taste.
Serve the BLT salad immediately on a platter or individual plates with sliced avocado tucked around the edges if desired.
