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BLT Salad

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OhMyGod, I love bacon.  And Tomatoes.  And BLTs.  But only in August and September when the tomatoes taste like summer sunshine.  Everything around here has been hot for months, the garden is pumping, and now is the time to finally make our famous BLT Salad.

Joel and I started making this salad about 15 years ago, when we would smuggle boxes of heirloom tomatoes out of my mom’s garden, back to our little apartment in San Francisco.  The most relaxing part of those weekends-long-ago, was the meandering Sunday evening drive through Napa and Sonoma, listening to the recap of the Giants game on KNBR.  Taking the long way back to the City meant enjoying the rolling vineyards and golden light, until we hit the Bay.  Even though we got slapped hard in the face by the fog when we crossed the Golden Gate Bridge, we were still glowing from the warm, mountain sunshine, and the afternoons spent poolside with friends.

The irony was thick as we sliced those gorgeously huge tomatoes, while the the wind rattled our old, wooden windows, and the foggy chill seeped back into our bones.   I somehow survived 7 of those brutal summers.  Now we live back on the mountain, grow our own tomatoes, and eat them properly in 90 degree weather.

BLT Salad

This salad is truly amazing when you use all of the very best ingredients.  It’s worth it, I promise.  Gather up the summer’s finest produce, tear, slice and chop, then simply assemble.

blt salad produce

Fry up some high-quality bacon.

bacon pieces

Make your own croutons by cubing a loaf of day-old bread, fry in hot olive oil, and season with sea salt.

fresh croutons

Stir together a simple, delicious Herby Buttermilk Dressing to drizzle over the top.

herby buttermilk dressing

Have any kalamata olives?  Toss those on too!  There you have it, the salad that emanates the simplicity of long, hot summer days.

BLT Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Bacon, Lettuce and Tomato salad, topped with homemade croutons and drizzled with a fresh buttermilk dressing.
  • Head of your favorite lettuce (Butter Crunch and Red Leaf are great)
  • Assortment of heirloom tomatoes
  • Cucumber
  • Red onion
  • Basil
  • Kalamata olives
  • 5 slices of bacon
  • 3 cups of 1 inch cubes of bread
  • 3 Tbs olive oil
  • 1 tsp Kosher salt
  • Herby Buttermilk Dressing (see links in post)
  1. Cut the bacon into 1 inch squares and fry until crisp. Let rest on a brown paper bag.
  2. For the croutons, heat a skillet and pour in the olive oil. Add the bread crumbs and gently toss until coated in the oil. Sprinkle in the salt. Over medium heat, stirring often, cook the croutons for about 20 minutes, or until they are golden brown. If they darken too quickly, lower the heat. Low and slow is best.
  3. Wash and tear the lettuce, rinse the basil, slice the tomatoes, cucumber and red onion, and rinse the olives.
  4. Arrange the lettuce in a large bowl and layer on the basil, then the rest of the veggies. Add the bacon and croutons, then drizzle on the buttermilk dressing.


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