BLT Salad Recipe With Mayonnaise: Crispy Bacon Meets Creamy Dressing

This salad brings together all the classic BLT flavors in a fresh, satisfying format. The combination of crispy bacon, ripe tomatoes, and cool lettuce creates a perfect balance of textures and tastes.

What elevates this dish is the creamy mayonnaise-based dressing that ties everything together. It coats each ingredient without overpowering the natural flavors of the produce and bacon.

The beauty of this recipe lies in its simplicity. With just a few quality ingredients and minimal prep time, you can create a dish that feels special enough for company but easy enough for a weeknight.

Every bite delivers that beloved BLT experience in a new, refreshing way. The dressing brings it all home with its rich, velvety finish.

Ingredients for Blt Salad Recipe with Mayonnaise

Classic BLT ingredients transformed into a hearty salad with creamy mayonnaise dressing to unite every bite.

The bacon quality is non-negotiable for optimal crispiness. Thick-cut applewood-smoked from Whole Foods or Niman Ranch delivers consistent texture without curling. Romaine hearts provide the necessary crunch—avoid pre-bagged greens as they lack structural integrity. For tomatoes, vine-ripened varieties with deep red color and slight give ensure peak flavor.

No thick-cut bacon? Regular bacon at half the quantity works but may cook faster. Swap romaine for iceberg lettuce if you prefer a milder taste. The dressing can accommodate Greek yogurt instead of sour cream for a tangier profile. If avoiding mayo, avocado provides creaminess though the flavor differs significantly.

Prepare dressing up to 3 days ahead—it thickens slightly when chilled. Assemble salad just before serving to maintain crispiness. Store cooked bacon separately in the fridge for up to 4 days.

Step-by-Step Instructions for BLT Salad With Mayonnaise

This method ensures crispy bacon and a perfectly balanced creamy dressing every time.

Step 1: Crisp the Thick-Cut Bacon

Arrange the 1 lb Thick-Cut Bacon in a single layer on a baking sheet lined with parchment. Bake at 400°F for 18-22 minutes until the edges are deep golden brown and the fat has rendered completely.

I prefer the oven method for even cooking and minimal splatter. The bacon is done when it’s crisp enough to snap cleanly but not so dark that it tastes bitter. Transfer to a paper towel-lined plate to drain, reserving 2 tablespoons of the rendered fat for the dressing if desired.

Step 2: Prepare the Creamy Dressing Base

In a medium bowl, whisk together the 0.75 cup Mayonnaise, 0.25 cup Sour Cream, 1 tbsp Red Wine Vinegar, and 1 tsp Dijon Mustard until smooth. The vinegar and mustard cut through the richness while adding depth.

Add the 0.5 tsp Garlic Powder, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper, whisking again to fully incorporate. Taste and adjust seasoning—this is your foundation for a bold, tangy dressing.

Step 3: Chop and Combine the Vegetables

Chop the 2 whole Romaine Lettuce hearts into bite-sized pieces, discarding any tough outer leaves. Dice the 3 whole Ripe Tomatoes into ½-inch cubes, removing seeds if they’re watery to prevent a soggy salad.

Place the lettuce and tomatoes in a large serving bowl. For the best texture, chill the bowl for 10 minutes beforehand—this keeps the greens crisp as you assemble the dish.

Step 4: Assemble with Precision

Crumble the cooled bacon into large, irregular pieces over the greens and tomatoes. Drizzle the dressing evenly across the top, starting with about ¾ of the mixture—you can always add more, but you can’t take it back.

Gently fold everything together with tongs, lifting from the bottom to ensure even coating without crushing the lettuce. The bacon’s saltiness and crunch should contrast perfectly with the creamy dressing.

Step 5: Garnish and Serve Immediately

Sprinkle the 0.25 cup Green Onions and 2 tbsp Fresh Chives over the top just before serving. These fresh elements add a bright, oniony bite that cuts through the richness.

Serve within 10 minutes of assembly to preserve the bacon’s crispness and the lettuce’s crunch. Any leftovers? Store components separately to maintain texture.

Wine and Beer Pairings for These Flavors

Crisp White Wines

A chilled Sauvignon Blanc from New Zealand cuts through the richness with its bright acidity and citrus notes. I love how the grapefruit and lime flavors complement the creamy dressing. Look for Kim Crawford or Oyster Bay for reliable quality. 🍷

Light Beers

A crisp pilsner like Samuel Adams Noble Pils offers a clean, refreshing contrast to the salad’s hearty elements. The light malt and floral hops won’t overpower the bacon and tomatoes. For a local touch, try a craft pilsner from your area.

Rosé Options

A dry Provence rosé with its delicate strawberry and mineral notes pairs beautifully. I recommend Whispering Angel or Miraval for their consistent balance. Serve well-chilled, around 45-50°F, to enhance the experience.

Amber Ales

For beer lovers, an amber ale like Fat Tire adds a caramel sweetness that matches the bacon’s smokiness. The medium body and slight bitterness create a satisfying harmony with the salad’s creamy dressing.

Sparkling Wines

A dry Prosecco or Cava provides effervescence that cleanses your palate between bites. I enjoy La Marca Prosecco for its approachable price and consistent quality. The bubbles lift the richness of the mayonnaise dressing. ✨

Non-Alcoholic Pairing

For a non-alcoholic option, try a sparkling lemonade with fresh mint. The tartness and fizz mimic wine’s acidity, while the mint adds a refreshing note that complements the salad’s flavors perfectly.

Frequently Asked Questions