BLT Chopped Salad
This BLT Salad is a take on the beloved sandwich, with the added bonus of creamy buttermilk-chive dressing and a bit of cheese for good measure.
This Chopped BLT Salad makes the perfect Summer dinner
When I have lots of fresh lettuce and heirloom tomatoes from my garden, sometimes they need little else to help them shine.
This BLT Salad Recipe pulls together a few simple ingredients inspired by everybody’s favorite sandwich, and turns them into a big chopped salad bowl.
Of course, there’s lettuce, tomato and bacon. That’s a given. But a little cheese never hurt any salad, and a quick homemade buttermilk-chive dressing takes things to the next level.
Why you’ll love this Recipe for BLT Salad
- Super quick and easy to prepare, so it’s perfect for a weeknight.
- Need to prep in advance? No problem! All of the components can be made in advance and just tossed together before serving.
- The beauty of this recipe lies in its versatility – change up the greens or the type of cheese, and add extra bobs and bits that you happen to have on hand.
BLT Chopped Salad Ingredients
- butter lettuce – I like the tender and delicate base that butter lettuce provides, but you can use any type of lettuce or green you prefer.
- tomatoes – I’ll use heirloom tomatoes when they’re in season, for their juicy and vibrant flavors and colors, but even grape or cherry tomatoes work well here.
- cheese – not a traditional element for a BLT, but I love cheese in a salad, so I’ve added some shaved aged cheddar cheese here.
- bacon – make a batch of bacon in the oven or turkey bacon in oven and crumble it up.
- toasted baguette slices or croutons – these are optional, but my favorite way to incorporate the bread part of the BLT.
BLT Salad Dressing
To make the creamy Buttermilk-Chive dressing, you’ll also need the following ingredients:
- buttermilk – the creamy and tangy base of the dressing.
- mayonnaise – adds richness to the dressing.
- chives – add a mild onion flavor and pop of color.
- red wine vinegar – adds acidity to balance the dressing. You can also use cider vinegar.
- salt and pepper – all salad dressings need to be properly seasoned to be their best.
How to make a BLT Salad Bowl
1. MAKE DRESSING. In a bowl, whisk together the buttermilk, mayonnaise, chives, vinegar, salt and pepper.
2. ASSEMBLE. Arrange the lettuce in a large bowl, then top with the tomatoes, cheese and bacon. Serve the salad with the dressing, and toasted baguette slices or croutons, if desired.
BLT Salad Recipe Home Chef Tips
- For a heartier salad, consider adding grilled chicken.
- Make it into a BLAT salad by adding avocado. Plus, BLAT is just fun to say.
- Because there are so few ingredients, this salad really is best with ripe, juicy tomatoes if you can find them.
What to serve with BLT Chopped Salad
Pair this chopped BLT salad with crusty bread slathered with homemade butter. It also goes well with lemon chicken rice soup or my recipe for turkey soup.
BLT Salad Bowl Toppings
Get creative with your BLT salad bowl by adding extra toppings like avocado, sliced hard boiled eggs, or diced bell peppers for extra color and flavor.
BLT Salad Bowl
This BLT Salad is a take on the beloved sandwich, with the added bonus of creamy buttermilk-chive dressing and a bit of cheese for good measure.
Ingredients
For the Buttermilk-Chive Dressing:
- 5 tablespoons buttermilk
- 3 tablespoons mayonnaise
- 1-1/2 tablespoons minced fresh chives
- 2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
For the Salad:
- 2 medium heads butter lettuce, leaves separated
- 1 pound heirloom tomatoes, cut into bite-sized pieces if necessary
- 4 ounces aged Cheddar cheese, shaved
- 4 slices oven baked bacon, coarsely chopped
For Serving:
- Toasted baguette slices or croutons (optional)
Instructions
- Make the Buttermilk-Chive Dressing: In small bowl, whisk buttermilk, mayonnaise, chives, vinegar, salt and pepper until smooth. Makes about 1/2 cup dressing.
- Make the Salad: Arrange lettuce leaves in large bowl. Top with tomatoes, cheese and bacon. Serve with Buttermilk-Chive Dressing and baguette slices, if desired.
An intriguing salad. I’ve never had an extra sharp or sharp cheddar which has a nutty flavor. Maybe my tastebuds are weird, but that kind of cheese tends to taste bitter to me. I would try it as written, of course. I especially like the sound of the dressing.S
I think cheese is a lot like wine. People are always saying they taste grass and tobacco and all this stuff in wine, and I’m like “tastes like grapes!” haha.