Creamy BLT Salad

I’ve always loved a good BLT sandwich, but let’s be honest—sometimes I want all those flavors without the bread getting soggy or falling apart in my hands. That’s where this BLT salad comes in. It’s got everything you love about the classic sandwich, just tossed together in a bowl with a creamy homemade dressing.

The best part? You can make the dressing ahead of time and keep it in the fridge. I usually whip it up while I’m already cooking the bacon, so everything gets done at once. Less time in the kitchen means more time enjoying lunch with my family.

Crispy bacon, fresh tomatoes, crunchy romaine, and those garlicky croutons? It’s a keeper. Plus, the leftovers actually hold up pretty well for the next day’s lunch.

What Kind of Lettuce Should I Use?

For a BLT salad, you’ll want to pick a lettuce that can hold up to the creamy dressing and hearty toppings without getting soggy too quickly. Romaine is a solid choice because it’s crispy and sturdy, plus it has that classic crunch you expect from a BLT. Iceberg lettuce also works great if you want something super crisp and refreshing, though it’s a bit lighter on flavor. If you’re feeling adventurous, you could even mix in some butter lettuce for a softer texture, but I’d recommend keeping at least half of your greens as a crunchier variety so your salad doesn’t wilt under all that bacon and dressing.

Options for Substitutions

This salad is pretty straightforward, but here are some swaps you can make if needed:

• Bacon: Turkey bacon works if you want a lighter option, though it won’t have quite the same smoky flavor. You could also try crispy prosciutto for something a bit fancier.
• Lettuce: Romaine is classic here, but iceberg, butter lettuce, or even a spring mix will work fine. Just make sure whatever you use is crisp and fresh.
• Sour cream: Greek yogurt is a great substitute that adds a similar tangy taste with extra protein. Use the same amount and mix it with the mayo as directed.
• Fresh chives: If you don’t have chives, try finely chopped green onions or even fresh dill. In a pinch, 1 tablespoon of dried chives will work, though fresh is always better.
• Croutons: Store-bought croutons are convenient, but you can make your own by cubing day-old bread, tossing with olive oil and garlic powder, and baking at 375°F until golden.
• Milk: Any milk works here – whole, 2%, or even buttermilk for extra tang. You can also use a splash of water if you’re out of milk entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake with BLT salad is adding the dressing too early, which makes the lettuce wilt and the croutons turn soggy – always dress the salad right before serving to keep everything crisp and fresh.

Another common error is not drying your lettuce thoroughly after rinsing, as excess water will dilute the creamy dressing and leave you with a watery salad at the bottom of the bowl.

To keep your bacon from getting chewy, make sure it’s crispy when you cook it and let it cool completely before breaking it into pieces, and if you’re making this ahead, store the dressing separately and add the croutons at the last minute.

For the best flavor, press your garlic clove fresh rather than using pre-minced garlic, and taste the dressing before adding it to adjust the salt and pepper to your liking.

What to Serve With BLT Salad?

Since BLT salad is already pretty filling with all that bacon, lettuce, and tomatoes, I like to keep the sides simple and let the salad be the star. A warm bowl of soup like chicken noodle or minestrone makes it feel like a complete meal, especially on cooler days. You could also serve it alongside some crusty bread or buttery dinner rolls for extra satisfaction. If you’re feeding a crowd, grilled chicken breasts or a simple pasta salad work great as additional options on the table.

Storage Instructions

Store Components: This salad is best enjoyed fresh, but you can prep the ingredients ahead of time. Keep the dressing in a jar in the fridge for up to 5 days, and store the chopped lettuce, cooked bacon, and sliced tomatoes separately in airtight containers for 2-3 days.

Assemble Fresh: Don’t toss the salad with dressing until you’re ready to eat, or the lettuce will get soggy and sad. If you have leftovers that are already dressed, they’ll keep in the fridge for a day, but the texture won’t be quite the same.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 45-55 g
• Fat: 120-135 g
• Carbohydrates: 85-100 g

Ingredients

For the dressing:

• 3 tbsp mayonnaise
• 4 tbsp sour cream
• 1 garlic clove (freshly minced)
• 1/4 cup chives
• 1/4 tsp black pepper
• 1/2 tsp salt
• 2 tbsp milk
• 1/2 tsp fresh lemon juice

For the salad:

• 12 oz bacon (cooked and chopped)
• 2 1/2 cups croutons
• 1 lb tomatoes (diced into 1/2-inch pieces)
• 1 head romaine lettuce (chopped)
• 1/8 tsp smoked paprika

Step 1: Prepare the Creamy Herb Dressing

• 3 tbsp mayonnaise
• 4 tbsp sour cream
• 2 tbsp milk
• 1 garlic clove, freshly minced
• 1/4 cup chives, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fresh lemon juice
• 1/8 tsp smoked paprika

In a medium bowl, whisk together the mayonnaise, sour cream, and milk until smooth and well combined.

Add the freshly minced garlic, chopped chives, salt, black pepper, lemon juice, and smoked paprika, stirring until all ingredients are evenly distributed and the dressing is uniform in color.

Taste and adjust seasonings as needed—the dressing should have a balanced tang with herbaceous notes.

Set aside while you prepare the salad components.

Step 2: Assemble the Salad Base

• 1 head romaine lettuce, chopped
• 1 lb tomatoes, diced into 1/2-inch pieces
• 12 oz bacon, cooked and chopped
• 2 1/2 cups croutons

In a large bowl, combine the chopped romaine lettuce, diced tomatoes, chopped bacon, and croutons.

I like to add the croutons just before dressing the salad so they stay crispy and don’t absorb moisture and become soggy—this keeps the texture contrast that makes a BLT salad so satisfying.

Step 3: Dress and Finish

• creamy herb dressing from Step 1
• salad base from Step 2

Pour the creamy herb dressing from Step 1 over the salad base from Step 2 and toss gently but thoroughly until all ingredients are evenly coated.

Be careful not to crush the croutons or lettuce—use a large salad spoon or your hands to turn the salad gently.

Serve immediately while the croutons are still crisp.

Creamy BLT Salad

Delicious Creamy BLT Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 1700 kcal

Ingredients

  

For the dressing

• 3 tbsp mayonnaise
• 4 tbsp sour cream
• 1 garlic clove (freshly minced)
• 1/4 cup chives
• 1/4 tsp black pepper
• 1/2 tsp salt
• 2 tbsp milk
• 1/2 tsp fresh lemon juice

For the salad

• 12 oz bacon (cooked and chopped)
• 2 1/2 cups croutons
• 1 lb tomatoes (diced into 1/2-inch pieces)
• 1 head romaine lettuce (chopped)
• 1/8 tsp smoked paprika

Instructions

 

• In a medium bowl, whisk together the mayonnaise, sour cream, and milk until smooth and well combined. Add the freshly minced garlic, chopped chives, salt, black pepper, lemon juice, and smoked paprika, stirring until all ingredients are evenly distributed and the dressing is uniform in color. Taste and adjust seasonings as needed—the dressing should have a balanced tang with herbaceous notes. Set aside while you prepare the salad components.
• In a large bowl, combine the chopped romaine lettuce, diced tomatoes, chopped bacon, and croutons. I like to add the croutons just before dressing the salad so they stay crispy and don't absorb moisture and become soggy—this keeps the texture contrast that makes a BLT salad so satisfying.
• Pour the creamy herb dressing from Step 1 over the salad base from Step 2 and toss gently but thoroughly until all ingredients are evenly coated. Be careful not to crush the croutons or lettuce—use a large salad spoon or your hands to turn the salad gently. Serve immediately while the croutons are still crisp.