BLT Salad

This salad takes everything you love about a classic BLT sandwich and turns it into a crisp, flavorful meal that feels a little more elevated. It’s fresh, filling, and perfect for warm days when you want something satisfying without turning on the stove.

Baking the bacon and croutons at the same time makes prep easy and mess-free. Paired with a cool, creamy ranch and a handful of simple ingredients, this BLT salad recipe comes together fast but tastes like you spent all afternoon on it.

❤️ Why I Love This Recipe

• The perfect homemade ranch. I use my favorite homemade ranch dressing recipe for a tangy, classic ranch dressing. The equal parts mayo, sour cream, and buttermilk create the perfect tangy and creamy base for the classic blend of dried herbs.
• Smarter, not harder, prep. I start with baking the bacon and the croutons on sheet pans. This is the cleanest, almost effortless method for perfectly crispy results every time. *Even though it's not usually my fave cooking method for bacon.
• Perfect flavor and texture balance. The salad includes crisp romaine, salty bacon, sweet tomatoes, sharp red onion, and creamy avocado, ensuring every bite is interesting, delicious, and satisfying.
• Make-ahead friendly. The dressing, bacon, and croutons can all be prepared ahead of time, making on-demand assembly a breeze.

🥘 Ingredients

For the Homemade Croutons & Bacon Bits

Day-Old Bread – Use crusty sourdough bread, French bread, Italian bread, or bakery-sliced Texas Toast (thick slices) for the best texture and flavor in your croutons.
Olive Oil – Extra virgin olive oil (EVOO) helps the croutons crisp up and adds a rich, savory note. Or, use your preferred oil with a high smoke point.
Seasoning - Garlic Powder infuses the croutons with a mellow garlic flavor without overpowering the salad. Salt will bring out the flavors in the bread and season the croutons.
Parmesan Cheese (optional) – Adds a salty flavor boost and golden color when the croutons are baked.
Thick-Cut Bacon – 6-8 slices bacon baked until extra crispy for the perfect crunch and to help it hold its texture well in the salad. Once cooked, crumble it into bite-sized pieces. Any bacon works well, including turkey bacon and brisket bacon, but I like to use Wright's hickory smoked bacon.

Homemade Ranch Dressing

Mayonnaise – Forms the creamy base of the dressing. Use a good-quality brand for the best flavor. I prefer Duke's and Hellman's if I skip making my homemade mayonnaise.
Sour Cream – Adds tang and body to the dressing. Plain Greek yogurt works well, too.
Buttermilk – Thins the dressing slightly and combines with the sour cream to boost the tangy flavor of ranch that we know and love.
Freeze dried chives – Delivers a light oniony flavor with a bright pop of color. If using fresh chives, you will want to increase the amount to ½ tablespoon.
Dried parsley – A mild herb that adds freshness and balances the richness.
Dried Dill – Classic in ranch dressing, it adds a cool, herby depth.
Onion Powder – Enhances the savory flavor without sharpness.
Garlic Powder – Adds warmth and a hint of sharpness to round out the dressing.
Salt & Pepper – Season with salt and black pepper to taste and adjust depending on your preference.

For the Salad

Romaine lettuce – Crisp and fresh, sturdy enough to hold up to the rich toppings and dressing.
Shredded Cheese - I typically use shredded cheddar or sharp cheddar, but shredded Mexican cheese blend or your preferred cheese works just as well.
Grape or Cherry Tomatoes – Sweet, juicy, and the perfect size for salads. Slice the tomatoes in half or leave them whole, whatever you prefer.
Red Onion (optional) – Adds a sharp bite that cuts through the richness.
Avocado – Creamy and mild, it adds healthy fats and a buttery texture to every bite.

👩🏻‍🍳 How To Make The Best BLT Salad

To get started you'll need a knife and cutting board, your measuring utensils, and a large bowl.

This is a large salad with one batch making 6 side salad-sized servings.

Make the Croutons & Bacon (The Easy Way)

Preheat your oven to 400°F (205°C/Gas Mark 6).

For the croutons: On a baking sheet, toss the 3 cups (709.76 grams) of day-old bread with 2 tablespoons of olive oil, ½ teaspoon garlic powder, and ¼ teaspoon salt. Spread into a single layer. Add optional grated 2 tablespoons of Parmesan cheese if using.

For the bacon: On a separate, foil-lined baking sheet, arrange the 6 strips of thick-cut bacon in a single layer. *Bacon can be crisped in a skillet on the stovetop if desired.

Place both pans in the oven. Bake for 10-15 minutes, or until the croutons are golden brown and the bacon is crispy. (Croutons may be done a few minutes before the bacon). Remove, let cool, then chop or crumble the bacon.

Prepare the Ranch Dressing

While the croutons and bacon bake, make the dressing. In a medium bowl or jar, combine all dressing ingredients: ¼ cup (56 grams) of mayonnaise, ¼ cup (57.5 grams) of sour cream, ¼ cup (59 milliliters) of buttermilk, ½ teaspoon of freeze dried chives, ½ teaspoon of dried parsley, ¼ teaspoon of dried dill, ⅛ teaspoon of onion powder, ⅛ teaspoon garlic powder, 1 pinch each, salt & pepper.

Whisk until smooth then chill in the fridge before serving.

Assemble the Salad

In a large salad bowl, combine the chopped 1 large head of romaine lettuce, halved 1 pint (473.17 grams) cherry or grape tomatoes, sliced ¼ cup (40 grams) of red onion, and about half of the crumbled bacon and half of the croutons.

Drizzle about half of the ranch dressing over the salad and toss gently to coat. Add more dressing as needed until it's coated to your liking.

Top the mixed salad with the diced 1 large avocado, ½ cup (56.5 grams) of shredded cheddar cheese,  and the remaining bacon and croutons for the best texture. Serve immediately.

💭 Angela's Pro Tips & Recipe Notes

• Don't dress in advance. For the best, crispiest salad, only add the dressing and avocado right before you plan to serve your loaded BLT salad.
• Get the right texture contrast. Use day-old bread for croutons; it's drier and will crisp up better (and faster). Use thick-cut bacon so it stays meaty and substantial after cooking.
• Using a buttermilk substitute. If you don't have buttermilk, you can make a quick substitute. Pour ½ tablespoon of lemon juice or white vinegar into a liquid measuring cup, then add enough whole milk to reach the ½ cup line. Let it sit for 5 minutes before using. See my complete guide to buttermilk substitutes for more easy swaps.

🥡 Storing

To keep your BLT salad as fresh as possible, it is best to store the components separately in airtight containers in the refrigerator. Here’s a breakdown of how to store each part:

Lettuce and vegetables - The chopped lettuce, tomatoes, and red onion can be stored together in an airtight container. Placing a paper towel in the container can help absorb excess moisture and keep the greens crisp.

Bacon and croutons - Store the crumbled bacon and croutons in separate airtight containers at room temperature to maintain their crispiness. Storing them in the fridge can make them soggy.

Ranch dressing - The homemade ranch dressing should be kept in an airtight container or jar in the refrigerator. It can be stored for up to a week.

Avocado - It's best to slice and add the avocado right before serving to prevent it from browning. If you have leftover salad with avocado, it's best to eat it within a day.

Fully assembled BLT salad - An undressed salad can be stored in the refrigerator for up to 3 days. Once the salad is tossed with dressing, it is best to eat it immediately.

Leftovers will likely become soggy and are best consumed within a day.

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