Made with bacon, lettuce, tomatoes, and a creamy dressing, this BLT Salad is everything you love in the classic BLT sandwich in salad form.
Is there anything much better than the combination of bacon, lettuce, and tomatoes?
I love a classic BLT, but these ingredients also shine in BLT Pasta Salad and in this simple salad that is filled with flavor.
From the crunchy lettuce to the salty bacon, to the fresh tomatoes, to the creamy dressing, this salad has it all!
It will become a go-to salad recipe that is sure to wow your family and dinner guests.
- Lettuce: For this salad, you want to select lettuce that is a lighter green and has some crunch. Romaine, Iceberg, and even Bibb Lettuce are all great options.
- Tomatoes: Choose any ripe, fresh tomato you like. In the summer months, I love to use chopped fresh vine-ripened tomatoes. Cherry or grape tomatoes are great options to use year-round with consistently good flavor.
- Creamy Ranch Dressing: The dressing for this salad is made with super simple ingredients, milk, vinegar, sour cream, and a blend of common dried spices that replicate a ranch seasoning packet. Instead of needing to purchase buttermilk for this recipe, simply mix together milk and vinegar for the same results.
- Croutons: The croutons are optional, but do add a nice crunch and flavor. I prefer to use homemade croutons, but lightly seasoned or garlic and herb croutons work well in this recipe.
- Start the recipe by preparing your bacon. I find the best way to make the bacon is to bake the bacon. This allows the process to be hands-off and the bacon will cook much more evenly in the oven than it does in a skillet. Plus this method is MUCH less messy!
- While the bacon is baking, prepare the dressing by mixing together the milk, sour cream, vinegar, and spices for the ranch seasoning. This is a thicker dressing, but feel free to add an additional tablespoon of milk to thin out if desired.
- Wash and chop lettuce. Drain well--this is really important so that the salad is not watered down and the dressing can adhere to the lettuce.
- Prepare tomatoes by cutting into bite-size pieces. If using fresh vine-ripened tomatoes, it is best to deseed the tomatoes.
- Chop the cooked bacon up into bite-size pieces.
- Toss together the lettuce with a small amount of the dressing. Add in the tomatoes, and bacon and toss again gently.
- Top with croutons and chopped chives and serve immediately with additional dressing on the side.
- Pro-Tip for Bacon: This recipe only requires 8 slices of bacon. Freeze the leftover bacon by stacking the slices between parchment paper and placing them in a freezer-safe bag. Remove bacon strip by strip as needed from the freezer. Or prepare the full package of bacon and use the leftovers for recipes like Instant Pot Egg Bites, Bacon Ranch Potato Salad, or in place of the sausage in Hashbrown Breakfast Casserole.
- Sour Cream: I prefer using sour cream in the dressing instead of mayonnaise, as it gives the salad a bit more tang and creates a slightly thinner dressing. However, feel free to substitute mayonnaise for the sour cream, as mayo is always a great pair for anything BLT.
- Leftover Dressing: This recipe only calls for you to toss half the dressing with the lettuce and serve the remaining dressing on the side. This is so that everyone can control the amount of dressing to their own liking. If you happen to have leftover dressing, it is great served as a dip for vegetables, Boneless Chicken Wings, or alongside a Buffalo Chicken Bake.
This BLT salad is best served immediately after preparation. The croutons and bacon will lose their crunch if stored in the refrigerator once tossed in the dressing.
If you would like to prepare this salad in advance, it is best to prepare the dressing, bake the bacon, and chop washed and dried lettuce, and store the components separately in the refrigerator for up to 3 days. Do not chop or slice tomatoes until ready to serve the salad. When ready to serve, toss the lettuce, dressing, and chopped bacon together with freshly sliced tomatoes, croutons, and chives.
Because the bacon is the star of this salad, I suggest using high-quality thick-cut pork bacon that is nitrate-free. If you would like to lighten this salad up and use turkey or chicken bacon, that is fine, but the salad will not be as flavorful.
More Easy Salad Recipes
- Brussels Sprouts Salad--Shaved Brussels Sprouts are the base for this light and fresh salad.
- Spinach Salad with Warm Bacon Dressing--Bacon shines in this simple spinach salad.
- Tossed Greek Salad--A simple salad that is filled with classic Greek flavors and a delicious Balsamic Dressing.
I hope you enjoy this BLT Salad and be sure to leave a comment and review below after you give it a try! I love to hear from you!
- 8 slices thick-cut bacon
- 1 large head romaine or iceberg lettuce
- 1 pint grape tomatoes sliced in half
- 1 cup croutons
- 2 tablespoons chives minced
For the Creamy Dressing
- ¾ cup sour cream or mayonnaise
- ¼ cup milk
- 1 teaspoon white vinegar
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried basil
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with foil and place a wire cooking rack on the baking sheet. Evenly space out the bacon out on the prepared pan and bake for 15-18 minutes or until the bacon is crispy and browned.
- While the bacon is baking, mix together the milk and vinegar and allow to sit for 5 minutes. Add in the sour cream, parsley, dill, garlic, basil, salt, and pepper and mix well, adding in additional milk, 1 tablespoon of milk at a time, if needed to thin.
- Wash and dry the lettuce well and then chop into bite-size pieces. Slice the tomatoes in half. Chop the cooked bacon into small pieces as well.
- Toss together the lettuce, tomatoes, bacon, and ½ cup of the dressing together and place in a serving dish.
- Top the salad with croutons and chopped chives.
- Serve the salad immediately with additional dressing on the side.