BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons


Turn a deconstructed BLT into a salad! Tip: bake the croutons and bacon together on the same baking sheet.

BLT Salad
Photo: Alison Miksch
Hands On Time:
15 mins
Total Time:
20 mins
6 serves


  • 2 1/2 cups cubed white bread

  • 3 tablespoons butter, melted

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon minced shallot

  • 1/4 cup cider vinegar

  • 1/2 cup buttermilk

  • 3/4 cup mayonnaise

  • 1/2 cup grated Parmesan cheese

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon sugar

  • 12 ounces romaine lettuce hearts, chopped

  • 1 1/2 pounds assorted fresh tomatoes, sliced

  • 6 slices cooked bacon, chopped

  • Flat-leaf parsley and torn basil leaves to garnish


  1. Preheat oven to 375°.

  2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.

  3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.

  4. Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.

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