Avocado-Tomato Salad with Bacon and Blue Cheese

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
Save Recipe


2 1/2 pounds assorted tomatoes, halved or cut into wedges if large

Kosher salt and freshly ground pepper

4 slices thick-cut bacon

1 avocado

Juice of 1/2 lemon

1 cup blue cheese dressing (see directions)

2 tablespoons chopped fresh chives or scallions

Crumbled blue cheese, for topping


  1. Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
  3. Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.

Blue Cheese Dressing

  1. Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Caprese Salad

Quinoa Salad

Orzo Salad

Cowboy Chopped Salad

Mixed Green Salad

Quick Italian Salad

Tomato, Onion, and Cucumber Salad

Best Tomato Soup Ever