Name: Easy BLT Summer Salad With Creamy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices bacon (thick-cut works great); 2 heads romaine lettuce (chopped into bite-sized pieces); 2 cups cherry tomatoes (halved); 1 cup croutons (store-bought or homemade); 1/4 cup red onion (thinly sliced); 1 whole avocado (diced, optional but recommended); 1/2 cup mayonnaise (full-fat for best flavor); 2 tablespoons sour cream; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon sugar (balances the tang); 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly cracked if you have it); 1 tablespoon milk (to thin the dressing, add more as needed)

Jump to Recipe

This recipe came together on a hot July afternoon when I wanted everything I love about a BLT but had zero interest in turning on the broiler. Crispy bacon, juicy tomatoes, and crunchy romaine all in one bowl, it felt like a revelation.

You'll find this salad works just as well for a weeknight dinner as it does for a backyard cookout. We keep the ingredients simple and the steps even simpler, so let's create something delicious together.

Easy BLT Summer Salad With Creamy Dressing

All the flavors of a classic BLT sandwich tossed into a fresh, satisfying salad with a rich and tangy homemade dressing.

4.5 (134 reviews)

Prep15 min

Cook30 min

Total45 min

Serves4 servings

Ingredients

For the Salad

8 slices bacon , thick-cut works great
2 heads romaine lettuce , chopped into bite-sized pieces
2 cups cherry tomatoes , halved
1 cup croutons , store-bought or homemade
1/4 cup red onion , thinly sliced
1 whole avocado , diced, optional but recommended

For the Creamy Dressing

1/2 cup mayonnaise , full-fat for best flavor
2 tablespoons sour cream
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon sugar , balances the tang
1/2 teaspoon salt
1/4 teaspoon black pepper , freshly cracked if you have it
1 tablespoon milk , to thin the dressing, add more as needed

Instructions

Cook the Bacon

Lay the bacon slices in a single layer in a cold skillet, then set the heat to medium. Cooking bacon from cold helps the fat render slowly and gives you evenly crispy strips.

Cook for about 8 to 10 minutes, flipping once halfway through, until the bacon reaches your preferred level of crispiness. Remove the slices to a paper towel-lined plate and let them cool completely.

Once cool, chop or crumble the bacon into bite-sized pieces and set aside.

Make the Creamy Dressing

Combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, sugar, salt, and black pepper in a small bowl.

Whisk everything together until smooth. Add the milk one teaspoon at a time until the dressing reaches a pourable but still creamy consistency.

Taste and adjust seasoning. A little more vinegar brightens it up, and a pinch more sugar mellows it out if needed. Cover and refrigerate while you build the salad.

Assemble the Salad

Add the chopped romaine to a large salad bowl. Scatter the halved cherry tomatoes, sliced red onion, and diced avocado over the top.

Sprinkle the crumbled bacon and croutons across the salad. Save a little bacon for the top so everyone can see those gorgeous crispy pieces.

Drizzle the creamy dressing over the salad just before serving, or serve the dressing on the side so everyone can dress their own bowl. Toss gently and serve right away.

Tips & Notes

Cook your bacon ahead of time and store it in the fridge so assembly takes only minutes when it is time to eat.
Let the dressing sit for at least 10 minutes before serving. The flavors come together and mellow as it rests.
Pat your romaine dry after washing it. Wet lettuce makes the dressing slide right off and dilutes all that great flavor.
If you want a lighter dressing, swap half the mayonnaise for plain Greek yogurt. It is still creamy and adds a nice tang.
Add the croutons and bacon right before serving so they stay crispy and do not get soggy in the bowl.

Storage: Store leftover salad components separately in airtight containers for up to 2 days. Keep the dressing refrigerated in a jar for up to 5 days. Once dressed, the salad is best eaten immediately.

Nutrition per serving · estimated

380 Cal

29g Fat

18g Carbs

14g Protein

4g Fiber

5g Sugar

720mg Sodium

Easy BLT Summer Salad With Creamy Dressing step-by-step

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Why This BLT Salad Works So Well

The magic of this salad is that it captures every element that makes a BLT sandwich satisfying, the smoky saltiness of bacon, the bright acidity of tomatoes, and that cool creamy element, but in a lighter, fresher package. Romaine brings a crunch that holds up beautifully under the dressing without going limp right away.

The homemade creamy dressing is the part people always ask about. It takes about two minutes to whisk together and tastes far better than anything from a bottle. A little Dijon and apple cider vinegar give it a gentle sharpness that keeps the whole salad from feeling heavy.

Making It Your Own

This recipe is easy to build on once you have the base down. Grilled chicken turns it into a full dinner, and blue cheese crumbles add a bold, savory punch if you enjoy that kind of flavor. A handful of corn cut straight off the cob is a sweet, summery addition that works especially well during peak season.

You can also play with the greens. A mix of romaine and arugula adds a peppery note, and butter lettuce makes the salad feel a little more elegant if you are serving it to guests. The dressing pairs well with all of them, so experiment and find the combination you love best.

Easy BLT Summer Salad With Creamy Dressing