This BLT salad is just as good as the famous sandwich, maybe even better! Made with fresh ripe tomatoes and crispy bacon and tossed in a creamy buttermilk and dill dressing.
All about this BLT salad
This salad was inspired by the delicious sandwich that’s so simple but tastes so good at the same time. Bacon, lettuce and tomato were made for each other and if you can use juicy ripe tomatoes from your own garden like I did, the flavor is even better!
Every element of a BLT sandwich is also used in this salad. Fresh tomatoes, crispy bacon and lettuce are topped with crunchy croutons and tossed with a homemade buttermilk, mayonnaise and dill dressing. It’s an easy salad to put together for a hot summers day and one that everyone will love! This salad will serve about 4 adults with enough leftover dressing for another recipe.
tips for making the best Blt salad
- Lettuce is an important component and for a BLT sandwich I’d say use iceberg lettuce. But for this salad I love to use Bibb lettuce which has a great texture and buttery taste.
- Bacon! And lot’s of it. Use thick cut and cook until nice and crispy.
- The best tomatoes to use are Roma or vine-ripened because they will have more flavor than a regular beefsteak tomato that you’d use for a burger topping.
- Adding croutons still connect the salad to the sandwich and you can buy store bought croutons if you are in a rush. Once I cooked my bacon I drained off the fat except for about 3-4 tbsp and then added some crusty bread cubes to toast in the same pan as I cooked the bacon!
- Add the dressing gradually, it tastes amazing but too much can spoil the salad.
more blt receipes
BLT Salad with Buttermilk Dill Dressing
For the dressing
- ½ cup mayonnaise
- ½ cup buttermilk
- 2 tbsp fresh dill chopped finely
- 2 tsp minced garlic
- 1 tsp white wine vinegar
- salt and black pepper
- 1 large Bibb lettuce, washed and roughly torn
- 4-5 medium roma or vine-ripened tomatoes cut into wedges
- 6 slices bacon, cooked and chopped into chunks
- 4 slices crusty bread, cut into cubes.
- fresh basil for garnish if desired
- In a small bowl whisk together the mayo, buttermilk, dill, garlic, vinegar, salt and pepper. Set aside.
- If making your own croutons, drain most of the fat from the bacon and place the pan back on a medium heat.
- Add the bread cubes and cook until toasted, about 4-5 minutes.
- Using a large salad bowl or platter, place the lettuce leaves in layers.
- Add the tomato wedges on top of the lettuce.
- Add the bacon and croutons
- Season the salad with some salt and black pepper.
- Add some torn leaves of fresh basil.
- Drizzle a little of the dressing over the salad and toss gently.
- Serve at once.