Classic BLT Salad That Smashes Cravings in 10 Minutes

You know that moment when you want something bold, crunchy, and not a regret bomb?

This Classic BLT Salad is the answer—everything you love about the sandwich without the bread nap. Crispy bacon, juicy tomatoes, and cool lettuce with a creamy dressing that doesn’t taste like compromise.

It’s fast, it’s fresh, and it hits that salt-fat-acid balance like a pro. Make it once and you’ll start craving it like a Friday night pizza.

Why You’ll Love This Recipe

• Fast and satisfying: All the BLT flavor in about 10–15 minutes, zero stove drama.
• Texture heaven: Crispy bacon, crunchy lettuce, and juicy tomatoes—every bite slaps.
• Customizable: Keep it classic or add avocado, croutons, or chicken. Your bowl, your rules.
• Meal-prep friendly: Prep components ahead and assemble when hunger strikes.
• Lighter than a sandwich: Same iconic taste with a cleaner finish.
  

  No carb coma.

Classic BLT Salad That Smashes Cravings in 10 Minutes

Recipe by Wendy CarterCourse: Salad

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

350

kcal

Ingredients

• 8 slices thick-cut bacon (about 8–10 oz), cooked crispy and chopped

• 6 cups chopped romaine (or iceberg for extra crunch)

• 2 cups cherry tomatoes, halved (or ripe heirlooms, diced)

• 1 cup cucumber, chopped (optional but refreshing)

• 1/4 small red onion, thinly sliced

• 1 cup croutons (optional, for that toasty “toast” vibe)

• 1 ripe avocado, diced (optional but highly recommended)

• Dressing:

• 1/3 cup mayonnaise

• 1/4 cup plain Greek yogurt (or all mayo if you’re feeling classic)

• 1 tablespoon lemon juice (or white wine vinegar)

• 1 teaspoon Dijon mustard

• 1 small garlic clove, grated

• 1/2 teaspoon sugar or honey (balances the acid, trust me)

• 1/4 teaspoon smoked paprika (optional, but it echoes the bacon)

• Kosher salt and black pepper, to taste

Step-by-Step Instructions

• Cook the bacon: Pan-fry over medium heat until crisp, 8–10 minutes. Drain on paper towels and chop. For easy cleanup, bake at 400ºF (205ºC) for 15–18 minutes on a lined sheet.
• Mix the dressing: Whisk mayonnaise, Greek yogurt, lemon juice, Dijon, garlic, sugar/honey, smoked paprika, salt, and pepper until smooth. Taste and adjust acid and salt. It should be bright, creamy, and slightly tangy.
• Prep the veg: Chop romaine (or iceberg), halve tomatoes, slice onion, and dice cucumber and avocado if using. Dry greens well so the dressing clings—water is the enemy of flavor.
• Assemble: In a large bowl, combine lettuce, tomatoes, cucumber, and onion. Add bacon and avocado.
• Dress smart: Add about 2/3 of the dressing and toss gently to coat. You want glisten, not soup. Add more if needed.
• Top and serve: Finish with croutons and a crank of black pepper. Serve immediately while the bacon is still a little warm. Chef’s kiss.

Best Ways to Store

• Store components separately: Keep cooked bacon, chopped greens, and dressing in separate containers. Assemble right before eating.
• Dressing: Refrigerate in a jar up to 5 days.
  

  It actually tastes better on day two.

• Bacon: Cooked and cooled bacon keeps 4–5 days in an airtight container; re-crisp in a skillet for 1–2 minutes.
• Assembled salad: Dressed salad is best fresh; if you must save, eat within 12 hours. Skip avocado and croutons until serving to avoid mush-town.

Why You’ll Feel Good Eating This

This salad checks boxes: protein from bacon, fiber from greens and tomatoes, and healthy fats from avocado. The dressing uses Greek yogurt for a lighter, tangy base without tasting “diet.” You get major satisfaction without needing a nap.

And yes, it’s still fun food—because “healthy” shouldn’t mean boring.

Nutrition Stats

Per serving (approximate, with avocado and croutons):

• Calories: 350–420
• Protein: 12–16 g
• Carbs: 16–22 g (mostly from veg and optional croutons)
• Fat: 26–32 g
• Fiber: 5–7 g
• Sodium: 600–850 mg (varies by bacon and salt usage)

Want leaner? Use turkey bacon, skip croutons, and go heavier on yogurt in the dressing. Want heartier?

Add grilled chicken and call it dinner. IMO, it’s the rare win-win.

Little Mistakes, Big Impact

• Wet lettuce: If greens aren’t bone-dry, the dressing slides off and everything tastes thin. Spin it or pat dry like you mean it.
• Overdressing: BLT salad should be coated, not drowning.
  

  Start with less, add more as needed.

• Flabby bacon: Under-crisp bacon ruins the vibe. Go for deep golden, then drain well.
• Tomato choice: Mealy tomatoes taste like disappointment. Use ripe cherry or vine tomatoes for peak sweetness.
• Salting late: Season tomatoes lightly before tossing—they pop more and the whole salad wakes up.

Switch It Up

• BLAT Salad: Add avocado (okay, we already did) and a squeeze of lime in the dressing.
• Cobb Vibes: Add hard-boiled eggs, blue cheese crumbles, and grilled chicken.
  

  Still BLT at heart, just jacked.

• Crusty Crouton Hack: Toss torn sourdough with bacon fat and toast in the oven. Flavor cheat code unlocked.
• Lighten It: Use all Greek yogurt, thin with a splash of milk, and skip croutons. Still delicious.
• Herb it up: Chopped chives, parsley, or dill boost freshness without stealing the show.
• Spicy kick: Add a pinch of cayenne or a drizzle of hot honey.
  

  Sweet heat loves bacon.

FAQ

Can I make this ahead for lunch?

Yes—keep dressing and bacon separate, and pack greens and tomatoes dry. Combine right before eating. If you need to dress in advance, add a little dressing to the bottom of a jar, layer sturdy veg, then greens on top.

Shake when ready.

What’s the best bacon for this?

Thick-cut, hardwood-smoked bacon delivers the best texture and flavor. Center-cut has a bit less fat if you want lighter. Turkey bacon works, but crisp it well for maximum crunch.

How do I make it gluten-free?

Skip the croutons or use gluten-free ones.

Everything else is naturally gluten-free—just check labels on bacon and mustard to be safe.

Can I use a different dressing?

Absolutely. Ranch, buttermilk dressing, or a simple lemon-garlic vinaigrette all play nice. Creamy dressings feel most “BLT,” but you do you.

What lettuce is best?

Romaine is the sweet spot: crunchy and fresh.

Iceberg is ultra-crisp if you want that classic diner crunch. Spring mix is too delicate and wilts fast—save it for another day.

How do I keep avocado from browning?

Toss diced avocado with lemon juice and add it right before serving. If prepping ahead, store it tightly covered with plastic pressed to the surface to minimize air contact.

Can I make it vegetarian?

Use smoky roasted mushrooms or coconut “bacon” for a similar flavor pop.

Add chickpeas or hard-boiled eggs for protein so it still feels substantial.

Chef’s Final Word

Classic BLT Salad wins because it respects the original: salty bacon, sweet tomatoes, crisp greens, creamy dressing.

Keep your components high-quality, your lettuce dry, and your bacon unapologetically crispy.

From weeknight dinner to crowd-pleasing side, this salad shows up.