Salads
This BLT salad recipe transforms a classic into a creamy, crispy masterpiece where perfectly rendered bacon meets velvety herb mayonnaise. The secret lies in cooking the bacon until it's crispy yet tender enough to crumble, while the dressing—infused with fresh dill and chives—creates a luscious velouté that binds every layer.
I developed this version after realizing traditional BLT salads often lack the rich, cohesive texture that makes them truly satisfying.
The assembly process is where the magic happens: crisp bacon layered over buttery lettuce, juicy tomato slices, and a dollop of that creamy dressing that ties everything together.
What sets this apart is the mayonnaise base—lightened with a touch of Greek yogurt for tang and thickened with a whisper of Dijon mustard to cut through the richness. The result? A salad that's substantial enough to stand as a main dish but elegant enough for a summer lunch.
By the time you serve it, you'll have a bowl that's visually striking—golden bacon against deep green lettuce—and packed with flavor in every bite. The crispy edges of the bacon contrast beautifully with the creamy dressing, while the fresh herbs add a bright finish.
This isn't just a salad; it's a reinvention of a classic that feels both nostalgic and entirely new.
For those who love texture, adding toasted croutons or a sprinkle of flaky sea salt elevates it further, but the core recipe delivers on its own. The key is balancing the components: enough bacon for smoky depth, enough dressing for richness, and enough freshness to keep it from feeling heavy.
Let's build this salad step by step.
Ingredients for blt salad recipe with mayonnaise
Crispy bacon and creamy herb dressing—just 14 ingredients for a BLT salad that feels like a meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Center-Cut Bacon 🥓 | 6 oz | Thick-cut preferred for crispiness |
| Iceberg Lettuce 🥬 | 1 head | Crisp, buttery variety |
| Ripe Tomatoes 🍅 | 1 ½ cups | Diced, seedless preferred |
| Large Eggs 🥚 | 2 whole | Hard-boiled for garnish |
| Mayonnaise 🥫 | ½ cup | High-quality, not low-fat |
| Plain Greek Yogurt 🍦 | ¼ cup | Full-fat for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | 0.15 cup | Finely chopped |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Toasted Croutons 🍞 | ½ cup | Optional for texture |
The bacon is non-negotiable here. Center-cut slices from Oscar Mayer or Applegate stay crispy without burning. Look for thick-cut if you can find it—thinner slices get soggy. I always cook mine on a wire rack over a baking sheet so the fat drips away, leaving you with that perfect crunch. The lettuce? Iceberg is your best bet—it holds up to the creamy dressing without wilting. Trader Joe's sells pre-washed heads that save time, but rinse and dry thoroughly if you're using store-brand lettuce.
No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh is ideal. The Greek yogurt cuts the richness of the mayo—full-fat is worth it here, trust me. No Dijon? Yellow mustard in a pinch, but the depth of flavor is what makes this dressing special. The tomatoes should be ripe but firm—heirloom varieties if you're feeling fancy, but regular beefsteak works too. For the croutons, Pepperidge Farm are my go-to, but any good-quality baguette slices toasted with olive oil and garlic powder do the trick.
Store the dressing separately in an airtight container for up to 5 days—it only gets better as the flavors meld. The bacon keeps crispy in the fridge for 3 days if you wrap it in a paper towel to absorb moisture. Assemble the salad just before serving so the lettuce stays crisp. The whole thing reheats beautifully—just warm the bacon and dressing separately and toss together. Leftovers? I portion mine into containers with dressing on the side for freshness.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this trick—just tear that iceberg into bite-sized pieces, no knife skills required. The crispness stays perfect, and I’m not spending 10 minutes washing a cutting board.
- That Smoky Creamy Magic: The moment crispy bacon meets cool mayo on ripe tomatoes? It’s like a hug for your taste buds. Honestly, I’ve tried fancier dressings, but nothing beats the simple richness here.
- Lunch for Days: Make a big batch on Sunday, and you’ve got effortless lunches all week. The eggs hold up, the bacon stays crispy, and I’m not scrambling for ideas mid-week.
- Budget Breakfast-to-Lunch: Use up those eggs from breakfast, fry up some bacon, and boom—you’ve got a meal that costs next to nothing. My wallet and my lunchbox thank me every time.
Step-by-step instructions for BLT salad with mayonnaise dressing
Here's how to create the perfect balance of crispy bacon and creamy herb dressing.
Cook the Center-Cut Bacon Until Perfectly Crispy
Start by placing the 6 oz center-cut bacon on a wire rack set over a baking sheet. This allows the fat to drip away completely, giving you crispy bacon without soggy bottoms. Preheat your oven to 400°F and bake for 12-15 minutes, flipping the bacon halfway through. You'll know it's done when the edges are deep golden brown and the fat has rendered out completely.
Let the bacon cool for 5 minutes before breaking it into bite-sized pieces. I like to save the rendered bacon fat—it's packed with flavor and perfect for finishing the dressing later. If you prefer a smokier flavor, you can also cook the bacon in a skillet over medium heat for 8-10 minutes, turning occasionally until crispy.
Prepare the Creamy Herb Dressing
In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 0.25 cup extra-virgin olive oil, 1 tsp salt, and 0.5 tsp black pepper. The yogurt adds a light, tangy balance to the richness of the mayonnaise, while the Dijon mustard brings a subtle depth of flavor. Mix until completely smooth—no lumps should remain.
Next, fold in the 0.25 cup chopped fresh dill and 0.15 cup finely chopped fresh chives. The herbs should be evenly distributed throughout the dressing. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or lemon juice to brighten the flavors. If you saved the bacon fat, add 1-2 tablespoons of it now for an extra layer of richness.
Assemble the BLT Salad
Rinse and dry the 1 head iceberg lettuce thoroughly to ensure it stays crisp. Tear it into bite-sized pieces and place it in a large serving bowl. Add the 1.5 cups diced ripe tomatoes and the 0.5 cup toasted croutons (if using). The croutons add a delightful crunch that contrasts beautifully with the creamy dressing and crispy bacon.
Gently fold the lettuce, tomatoes, and croutons together in the bowl. The key here is to keep everything light and fresh—don't overmix or you'll bruise the lettuce. Divide the salad evenly among 4 plates or a large serving platter, leaving room for the dressing and garnishes.
Hard-Boil and Garnish the Eggs
Place the 2 whole large eggs in a small saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over high heat, then immediately remove the pan from the heat, cover it, and let the eggs sit for 10 minutes. This method ensures perfectly hard-boiled eggs with no greenish yolks.
Transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs and slice them in half lengthwise. Arrange the egg halves on top of the salad, placing one half on each serving. The creamy yolk will add another layer of richness when you dig in.
Finish and Serve
Drizzle the creamy herb dressing generously over each serving of the BLT salad. Start with about 2 tablespoons per serving and adjust to taste—you can always add more if needed. The dressing should coat the lettuce lightly without making it soggy. Sprinkle the broken crispy bacon pieces evenly over the top, ensuring each bite has a mix of creamy, fresh, and crispy textures.
Serve immediately while the bacon is still crispy and the lettuce remains fresh. The contrast of the cool, creamy dressing with the warm, smoky bacon creates a truly satisfying bite. Pair with a glass of iced tea or a crisp white wine for the perfect meal.
Pro Tips For Making Blt Salad Recipe With Mayonnaise
- CRISP THE BACON LOW: Cook your center-cut bacon at 275°F (135°C) instead of high heat—it renders fat slower, stays crispier, and won’t turn into greasy mush. I learned this the hard way after drowning my salad in bacon oil twice.
- DRIP THE BACON FIRST: Lay cooked bacon on a wire rack set over a baking sheet for 5 minutes before chopping. This lets excess fat drip away, so your mayo dressing doesn’t turn into a greasy sludge—trust me, your salad will thank you.
- CHOP TOMATOES LAST: Slice tomatoes just before assembling the salad to prevent them from bleeding juice and turning the lettuce soggy. If you’re impatient like me, at least pat them very dry with paper towels—it makes a real difference.
- USE COLD EGGS ONLY: Chill your hard-boiled eggs in ice water for 10 minutes after cooking, then peel them under cold running water. Warm eggs peel like nightmares, and room-temperature ones will make your mayo dressing separate faster than you can say "disaster."
Storing and reheating this recipe
Fridge Storage Tips
The dressing is the star of this salad, so store it separately in an airtight container with a tight-sealing lid. It keeps beautifully in the fridge for up to 5 days, with flavors deepening over time.
I like to portion it into small jars so I can grab just what I need without opening the whole container. The bacon stays crispy for 3 days if you wrap it in a paper towel to absorb moisture—this prevents sogginess. 🥓
Freezing the Dressing
Freeze the dressing in ice cube trays for single-serving portions—just pop out what you need and thaw in the fridge for 1-2 hours. The texture remains creamy when thawed properly, though the herbs may lose some brightness.
Label with the date since it’s best used within 3 months. I avoid freezing the bacon or lettuce—they don’t reheat well, but the dressing alone makes a great quick lunch base. ❄️
Reheating Leftovers
Warm the bacon and dressing separately to preserve textures. Heat the dressing in a small saucepan over low heat for 2-3 minutes, stirring constantly—never boil or it’ll separate. For the bacon, crisp it again in a skillet over medium heat for 3-4 minutes.
Reassemble the salad just before serving to keep the lettuce crisp. If the tomatoes look dry, add a splash of water or lemon juice to revive them. 🔥
Meal Prep Strategy
Prep the dressing and bacon first—store them separately in the fridge. On salad day, toss the lettuce and tomatoes with a little lemon juice to keep them fresh while you assemble. I often make 2 servings at a time: one for lunch and one for dinner.
The croutons can be toasted fresh or added dry—they’ll crisp up when the dressing is drizzled. This method saves time while keeping everything fresh-tasting. ⏰
Serving Suggestions
Serve this salad immediately for the best texture, but if you’re prepping ahead, keep the dressing and bacon separate until serving. For a make-ahead lunch, store all components in individual containers and assemble when ready.
Add the eggs last—hard-boiled eggs stay fresh for 5 days in the fridge if peeled and stored in water. A sprinkle of flaky sea salt or crushed black pepper right before serving elevates the flavors. 💫
Nutrition facts
Frequently asked questions
Can I use turkey bacon instead of regular bacon?
Turkey bacon works beautifully and is a leaner option. Cook it using the same method (oven or skillet) until it reaches 165°F internally. The flavor will be slightly milder, so you might want to add a pinch of smoked paprika to the dressing to enhance the smoky notes.
How do I keep the lettuce crispy when adding the creamy dressing?
Toss the lettuce with 1 teaspoon lemon juice before adding the dressing—this helps maintain crispness. Also, assemble the salad right before serving and avoid overmixing. If the lettuce starts to wilt, add a few ice cubes to your bowl for 5 minutes to refresh it.
What can I substitute if I don't have fresh dill?
Use 1/3 teaspoon dried dill or swap in 1 tablespoon chopped parsley for a similar freshness. If you're feeling adventurous, try 1/2 teaspoon tarragon for an anise-like depth. The dressing will still be delicious—just slightly different in flavor profile.
Is this salad suitable for meal prep?
Yes, but with a few adjustments! Store the dressing, bacon, and hard-boiled eggs separately in airtight containers. Keep the lettuce and tomatoes in a separate container with a paper towel to absorb moisture. Assemble just before eating to preserve texture—this salad keeps well for 2 days when prepped this way.
Can I make this dressing without Greek yogurt?
Certainly! Replace the yogurt with 1/4 cup sour cream or 2 tablespoons crème fraîche for tanginess. For a lighter option, use 1/4 cup buttermilk, though the texture will be slightly thinner. The mayo-to-yogurt ratio should remain 2:1 for the best consistency.