11 Delicious BLT Salad Amazing Recipes

Ever crave the classic BLT sandwich but want something a bit lighter or more inventive? You’re in luck! Our roundup of 11 Delicious BLT Salad Recipes transforms the beloved bacon, lettuce, and tomato combo into fresh, vibrant salads perfect for any occasion. From quick lunches to summer picnics, these recipes promise all the flavor with a delightful twist. Let’s dive into these mouthwatering creations!

Classic BLT Salad with Creamy Avocado Dressing

Whipping up a Classic BLT Salad with Creamy Avocado Dressing is a breeze when you follow these straightforward steps. Whether you’re a novice or a seasoned cook, this recipe promises a delightful blend of textures and flavors that’s sure to impress.

Ingredients

• 6 slices of thick-cut bacon, crispy and crumbled
• 1 large head of romaine lettuce, crisp and chopped
• 2 ripe tomatoes, juicy and diced
• 1 ripe avocado, creamy and mashed
• 1/2 cup mayonnaise, smooth and rich
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp garlic powder, aromatic
• 1/4 tsp salt, fine
• 1/4 tsp black pepper, freshly ground
• 1/4 cup water, cold

Instructions

1. In a large mixing bowl, combine the chopped romaine lettuce, diced tomatoes, and crumbled bacon.
2. In a separate bowl, mash the ripe avocado until smooth.
3. Add the mayonnaise, lemon juice, garlic powder, salt, and black pepper to the mashed avocado, stirring until well combined.
4. Gradually add cold water to the avocado mixture, one tablespoon at a time, until the dressing reaches your desired consistency.
5. Drizzle the creamy avocado dressing over the salad and toss gently to coat all ingredients evenly.
6. Serve immediately for the best texture and flavor.

Great for a quick lunch or a light dinner, this salad offers a perfect balance of creamy, crunchy, and savory elements. Try adding a sprinkle of croutons or a dash of hot sauce for an extra kick.

BLT Pasta Salad with Bacon and Cherry Tomatoes

Just when you thought the classic BLT couldn’t get any better, we’ve turned it into a pasta salad that’s perfect for summer picnics or a quick weeknight dinner. This BLT Pasta Salad with Bacon and Cherry Tomatoes combines all the flavors you love in a sandwich with the heartiness of pasta, creating a dish that’s both familiar and exciting.

Ingredients

• 8 ounces of fusilli pasta, for its perfect spiral shape that holds the dressing
• 6 slices of thick-cut bacon, cooked until crispy and crumbled
• 1 cup of cherry tomatoes, halved to release their juicy sweetness
• 1/2 cup of mayonnaise, for a creamy, rich base
• 1/4 cup of sour cream, to add a slight tang
• 1 tablespoon of apple cider vinegar, for a hint of acidity
• 1 teaspoon of sugar, to balance the flavors
• 1/2 teaspoon of garlic powder, for a subtle depth
• 1/4 teaspoon of smoked paprika, to echo the bacon’s smokiness
• Salt and freshly ground black pepper, to season
• 2 cups of chopped romaine lettuce, for a crisp, fresh contrast

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, in a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, smoked paprika, salt, and pepper until smooth. Tip: Taste the dressing and adjust the seasoning if necessary.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also helps to remove excess starch, preventing the salad from becoming gummy.
4. Add the cooled pasta to the bowl with the dressing, along with the crumbled bacon, cherry tomatoes, and chopped romaine lettuce. Toss gently until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

With its creamy dressing, smoky bacon, and bursts of sweet cherry tomatoes, this pasta salad is a textural delight. Serve it in a hollowed-out tomato for a playful presentation that’s sure to impress.

Grilled Chicken BLT Salad with Honey Mustard Dressing

Mastering the art of a perfect salad starts with balancing flavors and textures, and our Grilled Chicken BLT Salad with Honey Mustard Dressing does just that. This dish combines the smoky goodness of grilled chicken with the crisp freshness of lettuce and the rich, savory notes of bacon, all tied together with a sweet and tangy honey mustard dressing.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total), patted dry
• 4 slices thick-cut bacon, cooked until crispy and crumbled
• 1 large head romaine lettuce, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Season the chicken breasts evenly with sea salt and finely ground black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
4. While the chicken grills, whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth. Tip: Adjust the honey or vinegar to balance the sweetness and tanginess to your liking.
5. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and crumbled bacon.
6. Slice the grilled chicken into thin strips and add to the salad.
7. Drizzle the honey mustard dressing over the salad and toss gently to coat. Tip: Add the dressing just before serving to keep the lettuce crisp.

Combining the smoky grilled chicken with the crisp lettuce and creamy dressing creates a delightful contrast in every bite. For an extra crunch, serve with a side of toasted whole-grain bread.

BLT Chopped Salad with Corn and Blue Cheese

This refreshing BLT Chopped Salad with Corn and Blue Cheese is a perfect blend of crisp, creamy, and smoky flavors, ideal for a summer lunch or a light dinner. The combination of fresh vegetables, crispy bacon, and tangy blue cheese creates a dish that’s both satisfying and easy to prepare.

Ingredients

• 6 slices thick-cut bacon, cooked until crispy and crumbled
• 1 cup sweet corn kernels, freshly cut from the cob
• 1 large head romaine lettuce, chopped into bite-sized pieces
• 1 pint cherry tomatoes, halved
• 1/2 cup blue cheese crumbles, rich and tangy
• 1/4 cup mayonnaise, creamy and smooth
• 2 tablespoons buttermilk, fresh and slightly tangy
• 1 tablespoon apple cider vinegar, with a sharp, fruity note
• 1 teaspoon sugar, for a hint of sweetness
• 1/2 teaspoon garlic powder, for a subtle kick
• Salt and freshly ground black pepper, to season

Instructions

1. In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, sweet corn kernels, and crumbled bacon.
2. In a separate small bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, sugar, and garlic powder until smooth. Season with salt and freshly ground black pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the blue cheese crumbles over the top of the salad just before serving to maintain their texture.
5. Serve immediately, ensuring each plate gets a generous amount of bacon and blue cheese for the perfect flavor balance.

Perfectly balanced, this salad offers a delightful crunch from the fresh vegetables and bacon, contrasted by the creamy dressing and blue cheese. For an extra touch, serve with grilled garlic bread on the side to complement the smoky flavors.

BLT Wedge Salad with Buttermilk Ranch Dressing

Mastering the art of a perfect BLT Wedge Salad with Buttermilk Ranch Dressing starts with understanding the balance between crisp, fresh ingredients and a creamy, tangy dressing. This methodical guide will walk you through each step to create a salad that’s as visually appealing as it is delicious.

Ingredients

• 1 head of iceberg lettuce, chilled and crisp
• 4 slices of thick-cut bacon, cooked until crispy and crumbled
• 1 cup of cherry tomatoes, halved and juicy
• 1/2 cup of buttermilk ranch dressing, creamy and herb-infused
• 1/4 cup of blue cheese crumbles, tangy and bold
• 2 tbsp of fresh chives, finely chopped for a mild onion flavor

Instructions

1. Remove the core from the head of iceberg lettuce and cut it into 4 equal wedges. Arrange each wedge on a chilled plate to maintain crispness.
2. Evenly distribute the halved cherry tomatoes around and on top of each lettuce wedge for a burst of color and freshness.
3. Generously drizzle the buttermilk ranch dressing over each wedge, ensuring coverage for maximum flavor in every bite.
4. Sprinkle the crispy bacon crumbles and blue cheese over the dressed wedges, adding a savory depth and creamy texture.
5. Finish by garnishing with finely chopped fresh chives for a subtle onion flavor and a pop of green.

Key to this salad’s appeal is the contrast between the cold, crunchy lettuce and the warm, crispy bacon. Serve it as a standout starter or pair it with a grilled main for a satisfying meal that celebrates texture and taste.

BLT Salad with Shrimp and Lemon Vinaigrette

Summer brings the perfect opportunity to refresh your meal routine with a dish that’s both light and satisfying. This BLT Salad with Shrimp and Lemon Vinaigrette combines crispy, salty, and tangy flavors for a delightful summer meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 6 cups mixed greens, crisp and fresh
• 1 cup cherry tomatoes, halved and juicy
• 4 slices bacon, cooked until crispy and crumbled
• 1/2 cup mayonnaise, creamy and rich
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard, sharp and tangy
• 1/4 tsp salt, finely ground
• 1/4 tsp black pepper, freshly ground
• 1/4 cup olive oil, extra virgin and fruity

Instructions

1. Preheat your skillet over medium heat and add the shrimp, cooking for 2-3 minutes on each side until they turn pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
2. In a large bowl, combine the mixed greens, cherry tomatoes, and crumbled bacon.
3. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Tip: For a smoother dressing, ensure all ingredients are at room temperature before mixing.
4. Add the cooked shrimp to the salad bowl and drizzle with the lemon vinaigrette, tossing gently to coat all ingredients evenly. Tip: Toss the salad just before serving to keep the greens crisp.

Light and vibrant, this salad offers a crunchy texture from the bacon and greens, balanced by the tender shrimp and creamy dressing. Serve it in a large, shallow bowl to showcase the colorful ingredients, or pack it for a picnic to enjoy outdoors.

BLT Salad with Fried Green Tomatoes and Spicy Mayo

Zesty flavors come together in this BLT Salad with Fried Green Tomatoes and Spicy Mayo, a dish that combines the classic elements of a BLT with the crunch and tang of fried green tomatoes. Perfect for summer, this recipe guides you through creating a salad that’s as visually appealing as it is delicious.

Ingredients

• 4 slices of thick-cut bacon, crispy and crumbled
• 2 large ripe tomatoes, diced
• 1 cup buttermilk
• 1 cup cornmeal, finely ground
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 green tomatoes, sliced 1/4 inch thick
• 1/2 cup mayonnaise, creamy
• 1 tbsp hot sauce, your favorite brand
• 4 cups romaine lettuce, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat a deep fryer or a large skillet with 2 inches of oil to 375°F.
2. In a shallow bowl, whisk together buttermilk, salt, and pepper. In another bowl, mix cornmeal and flour.
3. Dip each green tomato slice into the buttermilk mixture, then dredge in the cornmeal mixture, ensuring each slice is evenly coated.
4. Fry the coated tomato slices in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
5. In a small bowl, combine mayonnaise and hot sauce to create the spicy mayo. Set aside.
6. In a large salad bowl, toss romaine lettuce, diced tomatoes, red onion, and crumbled bacon with extra virgin olive oil.
7. Arrange the fried green tomatoes on top of the salad. Drizzle with spicy mayo before serving.

Unbelievably crispy fried green tomatoes add a delightful contrast to the fresh, crisp lettuce and juicy tomatoes in this salad. The spicy mayo brings a creamy heat that ties all the flavors together, making it a perfect dish for a sunny afternoon.

BLT Grain Salad with Quinoa and Arugula

Venturing into the realm of hearty yet healthy salads, this dish combines the classic flavors of a BLT with the wholesome goodness of quinoa and arugula, creating a meal that’s both satisfying and nutritious.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 4 strips thick-cut bacon, crispy and crumbled
• 1 cup cherry tomatoes, halved
• 2 cups baby arugula, fresh and crisp
• 1/2 cup mayonnaise, creamy and rich
• 2 tbsp lemon juice, freshly squeezed
• 1/2 tsp garlic powder, finely ground
• 1/4 tsp salt, fine sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for perfect texture.
3. While the quinoa cooks, in a large bowl, whisk together the mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth. Tip: For a lighter dressing, you can substitute Greek yogurt for half of the mayonnaise.
4. Fluff the cooked quinoa with a fork and add it to the bowl with the dressing. Stir to combine.
5. Add the crumbled bacon, halved cherry tomatoes, and arugula to the quinoa mixture. Gently toss until everything is evenly coated with the dressing. Tip: For the best texture, add the arugula just before serving to keep it crisp.

Assembling this salad brings together a delightful contrast of textures—the chewiness of quinoa, the crispness of bacon, and the freshness of arugula. Serve it in a large bowl for a family-style meal or portion it into individual containers for a convenient lunch option.

BLT Salad with Roasted Garlic Dressing and Croutons

Perfect for those who love the classic BLT sandwich but are looking for a lighter, fresher take, this BLT Salad with Roasted Garlic Dressing and Croutons brings all the beloved flavors together in a bowl. Packed with crisp greens, smoky bacon, and juicy tomatoes, it’s a satisfying meal that doesn’t skimp on taste.

Ingredients

• 6 slices thick-cut bacon, cooked until crispy and crumbled
• 3 cups romaine lettuce, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup mayonnaise
• 2 cloves garlic, roasted until soft and golden
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 cups day-old bread, cut into 1/2-inch cubes
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F. Toss the bread cubes with extra virgin olive oil and spread them out on a baking sheet. Bake for 10-12 minutes, or until golden and crispy, stirring halfway through.
2. While the croutons bake, mash the roasted garlic cloves into a paste. In a small bowl, whisk together the garlic paste, mayonnaise, lemon juice, salt, and pepper until smooth.
3. In a large bowl, combine the romaine lettuce, cherry tomatoes, and crumbled bacon. Drizzle the roasted garlic dressing over the salad and toss gently to coat.
4. Add the warm croutons to the salad just before serving to maintain their crunch.

Here’s a salad that’s all about contrasts: the creamy dressing against the crisp lettuce, the smoky bacon with the sweet tomatoes, and the crunchy croutons adding texture. Serve it in a large, shallow bowl to showcase the vibrant colors and varied textures, making it as pleasing to the eye as it is to the palate.

BLT Salad with Grilled Peaches and Goat Cheese

Let’s dive into creating a refreshing and flavorful salad that combines the classic BLT with the sweet and tangy twist of grilled peaches and creamy goat cheese. This dish is perfect for summer gatherings or a light, satisfying meal.

Ingredients

• 6 slices of thick-cut bacon, crispy and crumbled
• 1 head of crisp romaine lettuce, chopped
• 2 ripe peaches, halved and pitted
• 4 oz creamy goat cheese, crumbled
• 1 pint cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the peach halves lightly with olive oil and place them cut side down on the grill. Grill for 3-4 minutes until you see distinct grill marks and the peaches are slightly softened.
3. While the peaches grill, whisk together the remaining olive oil, balsamic vinegar, honey, black pepper, and sea salt in a small bowl to create the dressing.
4. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and crumbled bacon.
5. Remove the peaches from the grill and slice them into wedges. Add the peach wedges and crumbled goat cheese to the salad bowl.
6. Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.

Ready to serve, this salad offers a delightful contrast of textures and flavors—crispy bacon, juicy peaches, and creamy goat cheese meld together with the tangy dressing. For an extra touch, serve it with grilled bread on the side to soak up any leftover dressing.

BLT Salad with Smoked Turkey and Cranberry Vinaigrette

Every great meal starts with fresh, quality ingredients, and this BLT Salad with Smoked Turkey and Cranberry Vinaigrette is no exception. Let’s walk through the steps to create this vibrant, flavorful dish that’s perfect for any season.

Ingredients

• 6 cups crisp romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 8 slices smoked turkey breast, diced
• 4 slices thick-cut bacon, cooked until crispy and crumbled
• 1/2 cup dried cranberries
• 1/4 cup crumbled blue cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced smoked turkey, crumbled bacon, dried cranberries, and crumbled blue cheese.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, sea salt, and freshly ground black pepper until well blended.
3. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly. Tip: For the best flavor, let the salad sit for 5 minutes before serving to allow the vinaigrette to slightly soften the cranberries.
4. Serve immediately. Tip: For an extra crunch, add a handful of toasted pecans or walnuts right before serving.

Offering a delightful mix of textures and flavors, this salad combines the smokiness of turkey and bacon with the sweet tang of cranberry vinaigrette. Serve it as a main dish for a light lunch or as a side to complement your favorite soup.

Conclusion

Unquestionably, these 11 BLT salad recipes offer a fresh twist on a classic favorite, perfect for any home cook looking to spice up their meal routine. We hope you’re inspired to try one (or more!) and would love to hear which recipes stole your heart. Don’t forget to share your culinary creations and this article on Pinterest for fellow food lovers to discover. Happy cooking!