Recipe courtesy of Alexis deBoschnek

BLT Salad

For when you want to lean into summer but are trying to be a little bit healthier. There's bacon fat-fried ciabatta, so emphasis on a little. You could use any greens you have on hand, cherry tomatoes instead of beefsteak, and regular mayo instead of Kewpie. Happy BLTing!
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 2 to 4 servings
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6 strips bacon

5 slices ciabatta, roughly torn (about 2 cups)

1/4 cup buttermilk

3 tablespoons Japanese mayonnaise

1 tablespoon chopped chives, plus more for serving

1 clove garlic, grated

Juice of 1 lemon juice

1/4 teaspoon fine sea salt

A few cracks freshly ground black pepper

4 heads little gem lettuce, ends trimmed and leaves separated

1 beefsteak tomato, cut into wedges


  1. Place the bacon on a rimmed baking sheet, then place in the oven and turn on the heat to 400 degrees F. Cook the bacon for 16 to 18 minutes or until your desired crispiness. Transfer the bacon to a paper towel-lined plate (reserve the baking sheet) and let cool to room temperature.
  2. Toss the cubed ciabatta in the bacon fat and return to the oven for 10 minutes, until golden and crisped.
  3. Whisk together the buttermilk, mayonnaise, chives, garlic, lemon juice, salt and pepper in a medium bowl.
  4. Chop the bacon, then toss with the lettuce, crispy bread and tomatoes. Top with the buttermilk dressing and additional chives.
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