Delicious BLT Salad
A refreshing take on the classic BLT, this salad features crispy turkey bacon, crunchy lettuce, juicy tomatoes, and a light dressing, making it a perfect quick meal any day of the week.
I first made this BLT salad on a busy weeknight when I wanted the crisp, smoky comfort of a BLT without the fuss of bread — and it instantly became a go-to. This version layers crunchy romaine and butter lettuce with hot, caramelized turkey bacon, juicy cherry tomatoes, and a tangy quick dressing that ties everything together. If you like salads that feel like a full meal, this one hits the spot; it’s fast enough for weeknights and pretty enough for casual weekend guests. For more hearty salad inspiration, you might also enjoy this Asian chicken cranberry salad that balances sweet and savory in a different way.
Why you’ll love this dish
This salad gives you everything you want from a BLT without soggy bread: crunch, smoky richness, and bright tomato juice. It’s quick (30 minutes from start to finish), budget-friendly (turkey bacon and pantry staples), and endlessly adaptable — kids love the familiar flavors, and adults appreciate the freshness. Make it for a speedy weeknight dinner, a summer lunch, or as a crunchy side at a backyard cookout.
What makes it special: instead of relying on heavy dressings, this recipe uses a light mayo-vinegar dressing (or swap to ranch) so the turkey bacon and tomato flavors shine. I prefer using a mix of romaine and butter lettuce for a contrast in crunch and tenderness.
Step-by-step overview
Before diving into ingredients: you’ll crisp the turkey bacon, rinse and dry the greens, quarter tomatoes, whip up a quick dressing, and assemble everything so the turkey bacon stays crunchy on top. Hands-on time is minimal; most of the work is waiting for the turkey bacon to cook. If you want to speed things up, bake the turkey bacon while you prep the vegetables.
What you’ll need
- 8 slices thick-cut turkey bacon (substitute turkey bacon for lower fat)
- 6 cups mixed lettuce (2 cups romaine, 4 cups butter or bibb lettuce), torn
- 2 cups cherry tomatoes, halved (or 3 medium ripe tomatoes, seeded and chopped)
- 1/2 small red onion, thinly sliced (optional)
- 1 cup croutons or toasted sourdough cubes (optional for crunch)
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
Ingredient notes: Use thick-cut turkey bacon for better texture. If you want a creamier dressing, swap mayo for full-fat Greek yogurt. For dairy-free, use vegan mayo.
Directions to follow
- Preheat oven to 400°F (200°C) if baking turkey bacon, or heat a skillet over medium heat to pan-fry.
- Cook turkey bacon: Bake on a foil-lined sheet for 15–20 minutes until crispy, or pan-fry turning frequently for even browning. Drain on paper towels and roughly chop once cooled slightly. Reserve a tablespoon of pan drippings for flavor (optional).
- While turkey bacon cooks, wash and spin dry lettuce thoroughly — dry leaves hold dressing better. Tear into bite-sized pieces.
- Halve cherry tomatoes and thinly slice red onion. Place in a large salad bowl.
- Make dressing: whisk together mayonnaise, vinegar, Dijon, honey, 1–2 tablespoons cold water to loosen, and a pinch of salt and pepper. Stir in a teaspoon of reserved pan drippings for extra savory depth if desired.
- Toss lettuce with half the dressing to lightly coat. Add tomatoes and onions, toss again. Taste and add more dressing if needed.
- Top with chopped turkey bacon, croutons, and fresh herbs. Serve immediately so the turkey bacon stays crisp.
Timing tip: If prepping ahead, keep turkey bacon and croutons separate and add them just before serving.
01Ingredients
For the salad
02Method
- Preparation
- Assembly
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0 OF 9 DONE03Recipe notes
- 01For make-ahead prep, keep turkey bacon and croutons separate and add them just before serving. This salad stands on its own as a main or as a side.
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Best ways to enjoy it
This salad stands on its own as a main with a crusty roll or as a side to grilled chicken. For picnic-friendly packing, keep dressing in a small jar and turkey bacon separate; assemble on-site. Pairings I love: a cold alcohol-free beer or a herbaceous sparkling lemonade, and a light potato salad if serving a crowd. For a heartier plate, top with a sliced soft-boiled egg or a chunk of avocado.
You can also plate it family-style on a large platter: arrange greens, scatter tomatoes, lay turkey bacon strips artistically across the top, and drizzle dressing with a spoon for a rustic look. If you want inspiration for other protein-forward salads, check this carnivore chicken salad recipe for ideas on making salads that satisfy meat lovers.
Storage and reheating tips
Leftovers: store undressed salad (separate the dressing) in an airtight container in the refrigerator for up to 2 days. Cooked turkey bacon keeps 4–5 days refrigerated. If you’ve already dressed the salad, eat it within 12 hours — the lettuce will wilt and tomatoes make it watery. To re-crisp turkey bacon, warm on a baking sheet at 350°F for 3–5 minutes, or microwave briefly between paper towels.
Freezing: not recommended for dressed salad or lettuce — textures will collapse. You can freeze cooked turkey bacon for up to one month; thaw in the fridge and re-crisp before using.
Food safety: cool turkey bacon to room temperature no longer than two hours before refrigerating, and always use clean utensils to prevent cross-contamination.
Creative twists
- Avocado BLT Salad: add sliced avocado and swap mayo for Greek yogurt for creaminess.
- Ranch-style: use a homemade ranch (buttermilk, mayo, herbs) in place of the mayo-vinegar dressing.
- Veggie-forward: add roasted corn and sliced cucumbers for summer crunch.
- Vegetarian swap: replace turkey bacon with smoked tempeh strips or coconut turkey bacon for a smoky vegetarian version.
- Mediterranean spin: add crumbled feta and a drizzle of lemon-oregano vinaigrette for a tangy twist.
Your questions answered
How long does this salad take to make?
A: About 25–30 minutes. Turkey bacon cooking and drying time is the longest step.
Can I make this ahead for a party?
A: Yes — cook turkey bacon and prep vegetables up to a day ahead. Store components separately and assemble just before serving.
Is this salad suitable for kids?
A: Absolutely. For picky eaters, keep the dressing on the side and serve turkey bacon chopped so it’s easy to pick up.
Can I use turkey bacon or other alternatives?
A: Yes — turkey bacon works, but it’s leaner and crisps faster; watch closely to avoid overcooking. For a vegetarian option, try smoked tempeh or coconut turkey bacon.
How can I make this lower calorie?
A: Use turkey bacon or reduce turkey bacon quantity, swap mayo for a light Greek yogurt dressing, and skip croutons.
Conclusion
If you want a reliable, craveable salad that tastes like a classic BLT without the bread, this Delicious BLT Salad is a fast, flexible winner — perfect for weeknights and gatherings alike. For more ideas, check out BLT Salad – The Harvest Kitchen and my BLT Salad.
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