Best Summer Chopped BLT Salad

in the kitchen

Best Summer Chopped

BLT Salad

BLT sandwich turned into a salad is a genius move. This spin on the classic sandwich takes everything we love – crispy bacon, fresh lettuce, and juicy tomatoes – and turns it into a crave-worthy bowl of goodness. The familiar ingredients are chopped into bite-sized pieces and tossed together for the perfect mix in every forkful.

It’s dressed with a creamy mayo-based dressing that captures that beloved BLT flavor, while crunchy croutons stand in for the toasted bread. A sprinkle of extra bacon on top seals the deal. It’s a satisfying lunch or dinner that gives you all the BLT satisfaction without having to build a sandwich.

Ingredients

For the salad:

1/4 cup green onion (finely chopped, provides a milder flavor)

1/2 cup sun-dried tomatoes (julienned, not oil-packed)

8 cups romaine lettuce, spinach, or mixed greens (stems discarded and leaves chopped)

8 slices thick-cut bacon (cut into 1-inch pieces)

1/2 cup feta cheese (crumbled)

1/4 tsp kosher salt

1 1/2 cups corn kernels (fresh, frozen thawed, or well-drained canned)

1 pint cherry tomatoes (halved)

1 cup homestyle croutons

For the creamy dressing:

1/8 tsp black pepper

1 tbsp chives (finely chopped)

1 tbsp fresh dill (chopped for best flavor)

1/8 tsp onion powder

1/4 tsp garlic powder

1/4 cup plain yogurt

3 tbsp mayonnaise

1/4 tsp kosher salt

2 tsp milk

1/2 tsp apple cider vinegar

by molly brown
www.mollyshomeguide.com

Step 1: Cook and Chop the Bacon
Preheat your oven to 400°F. Arrange the bacon slices on a baking sheet lined with parchment paper. Bake until crisp, about 16-20 minutes, turning once if desired. Once cooked, transfer the bacon to a plate lined with paper towels to drain. Pat dry, allow to cool completely, then chop into bite-sized pieces.

Step 2: Rehydrate the Sun-Dried Tomatoes
While the bacon cooks, place the julienned sun-dried tomatoes in a small bowl. Pour very hot water over the tomatoes and let them soak for a few minutes to soften and rehydrate.
Once softened, drain the tomatoes and pat them dry with a paper towel.

Step 3: Chop the Lettuce
Wash and dry the lettuce, then chop evenly and place in a large serving bowl. Sprinkle evenly with 1/4 tsp salt.

Step 4: Assemble the Salad
To the bowl with lettuce, add the rehydrated and drained sun-dried tomatoes, halved cherry tomatoes, corn kernels, chopped bacon, crumbled feta cheese, and finely chopped green or red onion. Gently toss everything together to evenly distribute.

Step 5: Mix and Add Dressing
In a small bowl, whisk all of the dressing ingredients together and pour evenly over the salad. Sprinkle croutons on top.

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