BLT Salad

Bowl filled with blt salad. Fork leaning on the edge of the bowl.

Loaded with thick cut bacon, fresh summer tomatoes, simple dressing and homemade croutons, this BLT Salad is quickly become a summer classic.

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This salad is everything. I’m bringing all the elements of a BLT sandwich to this totally addictive salad.

There’s crunchy lettuce, juicy, in season tomatoes, salty, crispy bacon , homemade croutons and a super simple creamy dressing to bring it all together.

Close up of blt salad with a bit loaded on a fork.

Ingredients for BLT Salad

The ingredient list is pretty simple for this salad. Here’s what you are going to need:

  • Romaine lettuce: I love the crunch of romaine so that’s what I used. You can use whatever you love.
  • Tomatoes: Grab a carton of grape or cherry tomatoes. If you have a local farmers market this is the perfect recipe to use some fresh, local tomatoes.
  • Thick-cut bacon: Cook and crumble the bacon. My favorite method is baking bacon. It’s easy clean up and doesn’t require too much attention.
  • Bakery bread: Day old bread works best for homemade croutons. French bread, sourdough, baguettes and ciabatta all work great for croutons.
  • Olive oil: For the croutons.
  • Spices: You’ll need spices for the croutons and the homemade dressing. We’re using garlic powder, onion powder, fresh dill, salt and pepper.
  • Mayo: The base for the creamy dressing.
  • Sour cream: Gives the dressing a tanginess.
  • Milk: For thinning out the dressing.
Fork full of blt salad leaning in the salad bowl.

Make the Dressing for the BLT Salad

We’re going with a creamy, mayo and sour cream based dressing to mimic the mayo that’s typically on a BLT sandwich. And this dressing couldn’t get easier to whip up.

Simply add all the ingredients in a bowl and whisk well. I like to make the dressing at least a few hours ahead of time to let the flavors mingle.

The fresh dill gives the best, bright flavor to the dressing. If you can’t get ahold of fresh dill, dried dill will work too. If you’re using dried, use 1 teaspoon instead.

Bowl filled with blt salad with cloth napkin and antique fork on the side.

Make the Croutons

If you’ve never made homemade croutons you are in for a treat. Not only are they super simple to make but they taste SO much better than the store-bought variety. That said, you can still use a package from the store instead.

Toss together cubes of bread, cut to about 1/2-inch chunks, with olive oil, garlic powder, onion powder and salt. Then simply bake them until they are golden and crispy.

Let them cool before adding them to your salad. They will provide that bready crunch like the sandwich.

Assemble the BLT Salad

Now it’s time to mix it up. Add chopped romaine, quartered tomatoes and bacon to a large bowl. Drizzle with half of the dressing and as many croutons as you desire.

Toss everything together then taste. Add more dressing depending on your preferences.

It’s best when served right away so keep that in mind. Otherwise, the croutons will get soggy and nobody wants that.

Close up of fork with blt salad on it.

The Perfect Summer Salad

This is the perfect summer salad for so many reasons.

  • Easy to make
  • Accessible ingredients – many of which you many keep stocked
  • Minimal ingredients
  • Screams summer
  • Easy to make ahead of time – make the croutons and store them in an airtight container, cook and crumble bacon and mix up dressing. Then all yu have to do is throw it together right before dinner.

So you pretty much have to try it this summer. Bring it to your next barbecue or potluck and watch it disappear.

Fork full of blt salad leaning on the side of a salad bowl.

More Summer Salads to Devour

Bowl filled with blt salad. Fork leaning on the edge of the bowl.
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BLT Salad

Loaded with thick cut bacon, fresh summer tomatoes, simple dressing and homemade croutons, this BLT Salad is quickly become a summer classic.
Prep Time15 minutes
Active Time25 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: BLT Salad
Yield: 4 servings
Author: Meghan Payne-Hensley


For the dressing:

  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1 Tablespoon milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 Tablespoon chopped fresh dill

For the croutons:

  • 2 cups cubed bread, about 1/2-inch pieces
  • 2 Tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt

For the salad:

  • 4 cups chopped romaine hearts
  • 1/2 pint grape tomatoes, quartered
  • 6 slices bacon, cooked crisp and crumbled into big pieces


  • Preheat oven to 375 degrees F. For the dressing: whisk together all the dressing ingredients. Cover and refrigerate until ready to use.
  • Place the cubes of bread on a rimmed baking sheet. Make sure it's large enough so that the croutons are in a single layer. Drizzle with olive oil and toss with hands. Season with garlic powder, onion powder and kosher salt. Bake for 7 to 12 minutes, shaking the pan halfway through the baking time. Remove from oven and allow to cool.
  • To assemble the salad: Place romaine, tomatoes and bacon in a large bowl. Add desired amount of croutons and dressing. Toss until everything is well coated and serve immediately.

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