BLT Chopped Salad with Parmesan, Croutons, and Creamy Dijon Dressing

There’s something about a BLT that feels like comfort on a plate. It just screams SUMMER to me, you know? 

This salad version has all the best parts of your favorite BLT: crispy bacon, juicy tomatoes, crunchy croutons, and a creamy, zingy dressing. It’s the kind of salad you’ll find yourself craving (and going back for seconds).

Why You’ll Love This BLT Salad

My friend, what’s not to love!? The homemade croutons are golden and garlicky, the bacon is perfectly crisp, and everything gets drizzled in a simple dressing that brings all the flavors together. 

This salad is just as great for a weekday lunch as it is for bringing to your next potluck or BBQ.

It’s Easy To Prep Ahead

This recipe takes so well to batch prepping:

• Croutons can be made up to a week in advance and stored in a sealed container.
  
• Bacon stays fresh in the fridge for up to five days.
  
• Dressing keeps in the fridge for a week, making it easy to pull together lunch or dinner at a moment’s notice.

I love me some Jar Lunch, and this salad is a great one for that. Add the dressing to the bottom of a jar, then add the bacon, then top it with the vegetables, and the croutons and cheese go on top. 

When you’re ready to eat, just shake and serve! If you like your croutons with a crunchy bite, keep them on the side and top the salad with it once you’ve mixed everything together. Leave them in the jar though, and the salad takes on even more of a BLT-bite; it’s almost like a panzanella salad that way. 

Ingredient Swaps and Add-Ins

• Go green: Swap iceberg for romaine or mixed greens.
  
• Cheese lovers: Sub parmesan for shredded cheddar or crumbled blue cheese.
  
• Veg it up: Toss in diced avocado or sliced cucumbers for extra freshness.
  
• Turkey bacon: For a lighter option, swap the bacon for turkey bacon or even crispy chickpeas.

Make It a Meal

This BLT Salad is hearty enough to stand on its own, but it’s also delicious paired with a bowl of soup or a side of grilled chicken. It’s the perfect quick weeknight dinner, easy lunch, and it’s a total crowd-pleaser.

With its perfect balance of salty, tangy, crunchy, and creamy, this BLT Salad is a go-to for any occasion. 

If you make this salad, don’t forget to snap a pic and tag me—I love seeing your creations!

BLT Chopped Salad with Parmesan, Croutons, and Creamy Dijon Dressing

Ruthy Kirwan

Turn your favorite sandwich into a hearty salad! This BLT Salad is loaded with crispy bacon, golden croutons, fresh iceberg lettuce, and cherry tomatoes, all tossed with a creamy, tangy dressing.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Course Appetizer, Lunch, Main Course, Make-Ahead or Freezer Meals, Salad

Cuisine American

Servings 4

Ingredients

  

1x2x3x

For the salad:

• ½ baguette cut into croutons
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• 12 ounces thick-sliced bacon
• 1 small head iceberg lettuce
• 2 cups halved cherry tomatoes
• 1 cup shaved parmesan cheese

For the dressing:

• ½ cup mayonnaise
• 2 tablespoons lemon juice or white wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

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Instructions

 

Prep Ahead:

Toast the bread

• Preheat your oven to 400°F.
• Toss the bread cubes with olive oil and garlic powder
• Spread them on a baking sheet and toast for 10–12 minutes, until golden and crispy.
• Let cool, then transfer to a sealed container or lage ziplock bag and store in a cool, dry place for up to 1 week.

Cook the bacon

• Cook the bacon in a skillet over medium heat until crispy.
• Transfer to a paper towel-lined plate, then crumble or chop into bite-sized pieces.
• Transfer the cut bacon to a sealed container and store in the fridge for up to 5 days.

Make the dressing

• Combine the dressing ingredients in a bowl, adding salt and pepper to taste.
• Transfer the dressing to a sealed container and store in the fridge for up to 1 week.

Prepare From Prepped:

• Chop the iceberg lettuce and transfer to a large mixing bowl.
• Add the chopped bacon, croutons, sliced cherry tomatoes, and shaved parmesan.
• Toss gently to mix, then drizzle with the salad dressing and toss again to coat the ingredients with the dressing lightly.
• Serve immediately.

Make From Fresh:

• Make the croutons according to Step 1-3 in “Prep Ahead” and set aside to cool while you prep the remaining ingredients.
• Cook the bacon according to Step 5-6 in “Prep Ahead” and set aside while you prep the remaining ingredients.
• Make the dressing according to Step 8 in “Prep Ahead”
• Chop the iceberg lettuce and transfer to a large mixing bowl.
• Add the chopped bacon, croutons, sliced cherry tomatoes, and shaved parmesan.
• Toss gently to mix, then drizzle with the salad dressing and toss again to coat the ingredients with the dressing lightly.
• Serve immediately.

Tried this recipe?Let us know how it was!