Recipe: BLT Salad with Bacon Vinaigrette

(Image credit: Liz Vidyarthi)

Think of this salad as a BLT in a bowl – fresh summer tomatoes with a bright vinaigrette, toasted croutons and crispy bacon.

(Image credit: Apartment Therapy)

It’s hard to improve on a classic BLT, but this may do the trick. Simple and light, the salad puts the fresh tomatoes front and center. They’re so beautiful this time of year, why limit yourself to a single slice in a sandwich?

As for the vinaigrette, it’s good over everything, proving that bacon actually does make everything better (was there any doubt?). It takes all of 10 minutes to prepare, and earned rave reviews with friends.

Drizzle the dressing over greens for a lovely lunch or starter. For a more portable picnic side, just leave out the lettuce and serve it as tomato bread salad, which should stand up well to the heat.

(Image credit: Apartment Therapy)
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BLT Salad with Bacon Vinaigrette

Serves8 as a side, or 4 as a main


  • 1

    French baguette

  • 6 ounces

    bacon (about 9 slices)

  • About 6 cups washed lettuce (a delicate, leafy green is best)

  • 2 pints

    cherry tomatoes, halved

  • 1/4 cup

    loosely packed fresh basil, sliced into ribbons

For the vinaigrette:

  • 2 tablespoons

    bacon drippings

  • 1/4 cup

    extra-virgin olive oil

  • 2 tablespoons

    cider vinegar

  • 1 tablespoon

    Dijon mustard

  • 2 teaspoons

    brown sugar

  • 1 teaspoon

    freshly ground pepper

  • Salt to taste


  1. Cube the baguette into 1/2 inch pieces (should provide around 4 cups of croutons).

  2. In a large nonstick pan, fry the bacon over medium-high heat until crispy. Transfer to paper towels to drain. Carefully remove 2 tablespoons of the bacon drippings and set aside, returning the pan to the heat. Add the bread cubes and toss until golden and crispy, stirring regularly, about four minutes.

  3. Mix all vinaigrette ingredients in a small bowl and whisk until emulsified. Crumble the bacon. Toss salad ingredients, bacon and croutons, drizzle with dressing and serve.

(Images: Liz Vidyarthi)