BLT Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Author Karen Gibson


  • 1. Cook bacon in a large skillet over medium heat to desired doneness at least a little bit of crispiness is good. Remove to plate to cool.
  • 2. In same pan add olive oil if using vegetarian bacon (or if you have only a small amount of bacon drippings). Heat until simmering. Add bread cubes and toss in oil to coat. Sprinkle a pinch of each salt and pepper over croutons. Stir croutons until toasted. Remove to a plate to cool.
  • 3. Place lettuce and tomatoes in a medium bowl. Drizzle a portion of the vinaigrette over the vegetables then toss gently to coat. Season with a pinch of salt and pepper.
  • 4. Crumble cooled bacon over the salad and add croutons. Drizzle more vinaigrette and toss salad gently.
  • 5. Arrange egg pieces on top of the salad yolks facing up. Place a dab of mayo on the yolk of each egg.
  • 6. Drizzle more vinaigrette to suit your preferences you might not use it all. Finish with a sprinkling of salt and pepper.


  • slices bacon or vegetarian bacon substitute
  • tablespoon olive oil (if using vegetarian bacon)
  • thick slices hearty bread, cut into small cubes
  • head Boston lettuce, core removed, torn into small pieces
  • A dozen or so cherry tomatoes, halved (or quartered, if large)
  • eggs, hard-boiled, quartered
  • tablespoon mayo, divided
  • sea salt and freshly ground black pepper
  • recipe of SoupAddict's Go-To Vinaigrette (below)