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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.
Course Salad
Cuisine American
Keyword BLT Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Meghan Payne-Hensley

Ingredients

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

Instructions

  • 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.