Forget boring salads. This one hits like a bacon-wrapped freight train—in a good way. Crisp lettuce, juicy tomatoes, smoky bacon, crunchy croutons, and a dreamy, creamy dressing that takes 90 seconds to whip up.
It’s the BLT you love, rebuilt for speed, flavor, and zero regret. Want restaurant-level crunch with grocery-store effort? This is it.
And yes, it’s dangerously craveable.
Why You’ll Love This Recipe
- Fast and fuss-free: From chopping to chowing in about 15 minutes. No oven marathons, no drama.
- Balanced and bold: Salty bacon, cool lettuce, sweet-tart tomatoes, tangy dressing—each bite hits all the notes.
- Creamy without the heavy: The homemade dressing is luscious but lightened up with Greek yogurt.
- Build it your way: Add avocado, grilled chicken, or swap croutons for a low-carb option. Your salad, your rules.
- Meal-prep friendly: Components keep well, so you can assemble fresh bowls in minutes.
What Goes Into This Recipe – Ingredients
- Romaine lettuce (1 large head or 6 cups chopped) – crisp and sturdy.
- Cherry or grape tomatoes (2 cups, halved) – sweet and juicy.
- Thick-cut bacon (8 slices) – cooked until crisp, chopped.
- English cucumber (1, diced) – cool crunch.
- Red onion (1/4 small, thinly sliced) – optional, for a little bite.
- Croutons (1–1.5 cups) – homemade or store-bought.
- Avocado (1 large, diced) – optional, but highly recommended.
- Fresh chives or parsley (2 tablespoons, chopped) – for freshness.
Creamy Homemade Dressing:
- Greek yogurt (1/2 cup, whole milk preferred) – base for creaminess.
- Mayonnaise (3 tablespoons) – classic BLT richness.
- Buttermilk (2–3 tablespoons) – to thin and add tang; sub milk + 1 tsp lemon juice.
- Lemon juice (1 tablespoon) – brightens everything.
- Dijon mustard (1 teaspoon) – subtle heat and depth.
- Garlic (1 small clove, grated) – savory kick.
- Honey (1–2 teaspoons) – balances acidity.
- Kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon), to taste.
- Smoked paprika (1/4 teaspoon) – optional, boosts the bacon vibe.
The Method – Instructions
- Cook the bacon: Skillet method: place bacon in a cold pan, turn heat to medium, and cook until crispy, 8–10 minutes.
Transfer to a paper towel–lined plate and chop. Pro tip: save 1 teaspoon of bacon fat for the dressing if you’re feeling extra.
- Mix the dressing: In a bowl, whisk yogurt, mayo, 2 tablespoons buttermilk, lemon juice, Dijon, garlic, honey, salt, pepper, and smoked paprika. Adjust thickness with more buttermilk.
For oomph, whisk in a splash of bacon fat. Taste and tweak—salt and lemon are your steering wheel.
- Prep the veg: Chop romaine into bite-size pieces. Halve tomatoes.
Dice cucumber. Thinly slice red onion. Cube avocado last to prevent browning.
- Build the base: In a large bowl, add romaine, tomatoes, cucumber, and red onion.
Toss lightly with half the dressing to coat. Don’t drench—nobody likes soggy greens.
- Top like a pro: Add bacon, croutons, and avocado. Drizzle with remaining dressing.
Shower with chopped chives or parsley.
- Serve immediately: Plate it up while the croutons are still snappy and the bacon is still singing.
Storage Instructions
- Greens and veg: Store washed, dried lettuce and chopped veggies separately in airtight containers for up to 3–4 days. Add a paper towel to the lettuce to absorb moisture.
- Dressing: Refrigerate in a jar for 4–5 days. Shake before using.
If it thickens, thin with a splash of buttermilk or water.
- Bacon: Keep cooked bacon in the fridge for 3–4 days; re-crisp in a skillet or 350°F oven for a few minutes.
- Assembled salad: Best eaten immediately. If you must store leftovers (we’ve all been there), keep the dressing and croutons separate to preserve texture.
Nutritional Perks
- Protein and satiety: Bacon plus Greek yogurt provide protein to keep you full without food coma.
- Healthy fats: Avocado and a modest mayo amount deliver satisfying fats that support absorption of fat-soluble vitamins.
- Fiber and micronutrients: Romaine, tomatoes, and cucumber bring vitamins A, K, C, and hydration. Tomatoes add lycopene—tiny superhero vibes.
- Smart swaps: Greek yogurt lightens the dressing while staying creamy.
FYI, you won’t miss store-bought.
Don’t Make These Errors
- Wet lettuce equals sad salad: Dry the greens completely. Water dilutes the dressing and ruins crunch. Salad spinners exist for a reason.
- Overdressing: Add dressing gradually.
You can always add more; you can’t un-sog a crouton.
- Limp bacon syndrome: Cook it until crisp and let it drain. Soft bacon melts into the salad—hard pass.
- Skipping acid and salt: If the flavors feel flat, it’s not more mayo you need—it’s lemon and salt. Taste and adjust.
- Premixing avocado too early: Add right before serving to prevent browning and mush.
Different Ways to Make This
- Protein boost: Add grilled chicken, seared shrimp, or sliced steak for a full meal.
- Low-carb crunch: Swap croutons for toasted almonds, pepitas, or crispy Parmesan frico.
- BLT + E: Add soft-boiled or jammy eggs.
Breakfast salad? Don’t threaten me with a good time.
- Greens remix: Use a mix of romaine and arugula for peppery bite, or little gem if you’re fancy.
- Smoky ranch vibe: Add dill and extra chives to the dressing; up the smoked paprika a touch.
- Dairy-free: Use a thick dairy-free yogurt and vegan mayo; thin with almond milk and a squeeze of lemon.
- Gluten-free: Use GF croutons or toasted chickpeas for crunch.
FAQ
Can I make the dressing without yogurt?
Yes. Replace yogurt with more mayo and thin with extra buttermilk.
It’ll be richer and classic, just go easy on the salt since mayo reads saltier.
What’s the best bacon for this salad?
Thick-cut, smoked bacon cooks up crisp with meaty bites. Applewood or hickory-smoked are both great. If you’re using thin bacon, keep an eye on it—it goes from perfect to “uh-oh” fast.
How do I keep croutons crunchy?
Toss them on top right before serving and avoid overdressing the greens.
If prepping ahead, store croutons separately in an airtight container.
Is turkey bacon okay?
Absolutely. It won’t have the same fat or sizzle, but it still brings smoky flavor. Add a pinch of smoked paprika to the dressing to compensate.
Can I meal prep this?
Yes—keep components separate.
Portion greens, veg, and bacon into containers; pack dressing and croutons on the side. Assemble just before eating. IMO, this is elite desk lunch material.
What if I don’t have buttermilk?
Use regular milk with 1 teaspoon lemon juice or vinegar.
Let it sit 5 minutes to thicken slightly, then whisk into the dressing.
How do I make homemade croutons quickly?
Toss cubed bread with olive oil, salt, pepper, and a pinch of garlic powder. Toast in a skillet over medium heat 5–7 minutes, stirring, or bake at 400°F for 8–10 minutes.
Can I make it vegetarian?
Yes. Skip bacon and add smoked almonds or crispy smoked tempeh.
You still get the savory crunch without the meat.
The Bottom Line
This BLT Salad Recipe with Creamy Homemade Dressing is the fast, flavorful upgrade your weeknight routine has been begging for. It’s crunchy, creamy, tangy, and wildly satisfying without trying too hard. Keep the dressing in the fridge, bacon at the ready, and you’ve got a reliable, restaurant-worthy bowl on demand.
Easy win—repeat often.
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