Blt Salad
Ingredients
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- 8 ounces bacon
- 4 cups bread – cut into 0.75-inch cubes
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 8 cups romaine lettuce – chopped (~0.5 medium romaine lettuces)
- 3 cups cherry tomatoes – halved
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tbsp lemon juice – freshly squeezed
- 1 tsp Dijon mustard
- 1 clove garlic – finely grated
- chives – finely snipped (for serving)
Instructions
1. Heat the oven to 400°F. Line two rimmed baking sheets with foil for easy cleanup.
2. Arrange the bacon in a single layer on one sheet. Bake until browned and crisp, 12–18 minutes, then transfer to paper towels to drain and crumble once cool enough to handle.
3. Meanwhile, make croutons: On the second sheet, toss the bread cubes with the olive oil and the kosher salt, spread in an even layer, and bake until golden and crisp, 8–12 minutes, tossing once halfway. Let cool.
4. Make the dressing: In a small bowl, whisk the mayonnaise, buttermilk, lemon juice, Dijon mustard, garlic, and the black pepper until smooth and pourable.
5. In a large salad bowl, combine the romaine lettuce and cherry tomatoes.
6. Add the croutons and most of the crumbled bacon, reserving a little for topping.
7. Drizzle about two-thirds of the dressing over the salad and toss gently to coat.
8. Taste and adjust the dressing or acidity if needed.
9. Transfer to plates, spoon on more dressing to taste, and top with the remaining bacon.
10. Garnish with chives and serve immediately while the croutons are still crisp.
BLT salad translates the beloved bacon, lettuce, and tomato sandwich into a bright, crunchy bowl. It balances salty, smoky bacon with crisp greens and juicy tomatoes, then ties everything together with a creamy, tangy dressing reminiscent of the classic sandwich’s mayonnaise. Homemade croutons stand in for toast, adding warm, toasty crunch that soaks up just enough dressing without losing snap.
The idea springs from the American BLT, a 20th-century diner staple celebrated for its simplicity and contrast. As salads became center-plate fare, cooks adapted the BLT’s core flavors by swapping bread slices for croutons and building a pourable mayo-based dressing. Today, BLT salad shows up at potlucks, picnics, and weeknight tables, toggling between iceberg or romaine and simple mayo or ranch-style dressings, but always anchored by the BLT trifecta.