Summer BLT Chopped Salad

Okay, So Let’s Talk Summer BLT Chopped Salad

Picture this: It’s August, the air is sticky, and you can fry an egg on the sidewalk (I mean, don’t try it, but you could). That was the day my neighbor gifted me three tomatoes fresh from her garden. They were so ripe I swear they were sweating. And suddenly, all I could think about was a BLT—except, I didn’t want the whole sandwich thing in that heat, so, salad it was. Honestly, this Summer BLT Chopped Salad is one of my little kitchen cheat codes when it’s too hot to think, and my family can eat their weight in it (no joke, my son once tried).

Why You’ll Probably Love It (Or At Least Not Hate It)

I make this when I’m craving something summery but still sort of comforting. My family goes nuts for it, especially since we’re all about crispy bacon, but I love it because it’s a salad I actually get excited about. Plus, when I can’t be fussed with a sandwich—who knew lettuce tossed with bits of everything good could do the trick? (Oh, and the croutons. Don’t skimp. I used to skip them and—nope, not worth it.)

The Rundown (What You’ll Need)

• 6 slices thick-cut bacon (totally okay to use turkey bacon if that’s your thing, or even those fake bacon bits—once, in a pinch, I used pancetta!)
• 2 heaping cups chopped romaine (iceberg works too; my grandma swore by it, but really, any crisp lettuce is fine)
• 1 cup cherry tomatoes, halved (or honestly, any flavorful tomato chopped up works—the riper the better)
• 1 cup chopped cucumber (sometimes I swap half for diced avocado on a wild day)
• 1/2 cup thinly sliced red onion (skip it if you’re onion-averse, or use scallions in a pinch)
• 1 cup homemade or store-bought croutons (confession: half the time mine come form a bag)
• 1/2 cup shredded sharp cheddar (swap for feta or leave it out for dairy-free; your call)
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt (or just more mayo, if you can’t deal with yogurt)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (sometimes I skip—don’t tell the salad police)
• Big pinch salt and black pepper
• Handful fresh basil, chopped (completely optional, but boy does it smell good)

Directions (a little loose, but it works!)

1. First things first: Cook your bacon! I like to toss mine in a frying pan over medium until it’s super crispy (the extra bits are the best part), or you can do it in the oven—400°F for about 15 minutes if you don’t want to babysit. Set aside on paper towels; try not to eat it all immediately.
2. While bacon cools, toss your chopped lettuce, tomatoes, cucumber, and onion into a big bowl. This is where things start to look a bit chaotic. Embrace it.
3. Toss in your croutons and cheese. Give it all a good mix—hands work best, but, ya know, use a spoon if you must.
4. Now, make the dressing. Whisk the mayo, Greek yogurt, lemon juice, Dijon, salt, and pepper in a little bowl. Taste it; I always sneak a finger dip here. If it needs more zing, add a splash more lemon.
5. Crumble that cooled bacon all over the salad, saving a little for dramatic effect on top. Pour the dressing on (as much or as little as you like) and toss until everything is glossy and a little bit messy looking. That’s good.
6. Toss in chopped basil at the end. Or not. Sometimes I’m just not in a basil mood.
7. Eat immediately, or chill for, like, ten minutes to let the flavors mingle if you’re feeling patient (I rarely am).

A Few Notes (From My Many Salad Attempts)

• If your tomatoes are super juicy, toss them with a pinch of salt and drain off a little liquid so your salad doesn’t turn soupy. Did that once, nope.
• Don’t add the croutons too early. I did and they got weirdly soggy—it was like eating bread pudding, but in salad form. Not good.
• Bright idea: Add corn! (Grilled or just quickly thawed frozen corn). Makes it taste even more like summer to me.

How I’ve Tweaked It (and What Backfired…)

• Once, I swapped lettuce for baby spinach. Tasted fine, but kind of missed that crunch.
• I mixed ranch with the dressing. Not bad at all, but—it sort of overpowers the other stuff?
• Attempted with plant-based bacon for my cousin—actually, it was decent! But, on second thought, nothing beats the real crisp stuff for me.

Equipment, or “Just Improvise”

My giant salad bowl is…well, essential, but there’ve been desperate times where I’ve used a soup pot (don’t judge, it works). For the bacon, oven or pan—it’s up to you. Whisk for dressing? A fork is fine if you can’t be fussed.

Storing the Leftovers (If You Even Have Any)

Technically, you can stash leftovers in an airtight container and the fridge overnight. The lettuce will wilt a bit, and croutons soften, but I’ve eaten it the next day and it’s still kinda tasty—though honestly, in my house this is gone soon after it lands on the table!

Serving It Up

This is a full meal for me with a cold drink, but sometimes I make a big batch and serve it with grilled chicken or an iced tea when I’m feeling all fancy. My aunt swears by eating it straight from the mixing bowl (less dishes, she says).

(Not Always Obvious) Learnings from the Salad Trenches

• Once I tried rushing and tossed the bacon in while it was still a little hot—cheese melted and made everything weirdly stringy. Wait for it to cool!
• Forgot to taste the dressing once, and boy, was it bland. So, always taste before you pour.

Stuff I Actually Get Asked

• Can I make this ahead? Sort of—just keep the bacon and croutons separate till serving. Otherwise, you get the dreaded sog zone.
• What if I hate mayo? You can go heavy on Greek yogurt or use ranch, but, just warning you, it’ll taste less BLT and more…tangy salad?
• Is it gluten-free? If you skip the croutons or use gluten-free ones, sure thing!
• Can I add more stuff? Oh sure. Avocado, grilled chicken, even a hard-boiled egg. Go nuts. Just don’t blame me if it takes on a life of it’s own!
• Can kids help? Oh, absolutely. Mine love crumbling bacon (and, er, sneaking pieces when they think I’m not looking).

So there you have it. Not complicated, always fresh, and just the right amount of kitchen chaos for a summer afternoon. If you end up swapping half the ingredients, hey, that’s half the fun, right?

★★★★★ 4.40 from 46 ratings

Summer BLT Chopped Salad

yield: 4 servings

prep: 20 mins

cook: 15 mins

total: 35 mins

A crisp and hearty summer salad that combines classic BLT flavors—bacon, lettuce, and tomato—with cucumber, sharp cheddar, crunchy croutons, and a creamy homemade dressing. Perfect for lunches, light dinners, or sharing at a picnic.

🖨️ Print Pin Recipe

Ingredients

• 6 slices thick-cut bacon (totally okay to use turkey bacon if that’s your thing, or even those fake bacon bits—once, in a pinch, I used pancetta!)
• 2 heaping cups chopped romaine (iceberg works too; my grandma swore by it, but really, any crisp lettuce is fine)
• 1 cup cherry tomatoes, halved (or honestly, any flavorful tomato chopped up works—the riper the better)
• 1 cup chopped cucumber (sometimes I swap half for diced avocado on a wild day)
• 1/2 cup thinly sliced red onion (skip it if you’re onion-averse, or use scallions in a pinch)
• 1 cup homemade or store-bought croutons (confession: half the time mine come form a bag)
• 1/2 cup shredded sharp cheddar (swap for feta or leave it out for dairy-free; your call)
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt (or just more mayo, if you can’t deal with yogurt)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (sometimes I skip—don’t tell the salad police)
• Big pinch salt and black pepper
• Handful fresh basil, chopped (completely optional, but boy does it smell good)

Instructions

1. 1
   First things first: Cook your bacon! I like to toss mine in a frying pan over medium until it’s super crispy (the extra bits are the best part), or you can do it in the oven—400°F for about 15 minutes if you don’t want to babysit. Set aside on paper towels; try not to eat it all immediately.
2. 2
   While bacon cools, toss your chopped lettuce, tomatoes, cucumber, and onion into a big bowl. This is where things start to look a bit chaotic. Embrace it.
3. 3
   Toss in your croutons and cheese. Give it all a good mix—hands work best, but, ya know, use a spoon if you must.
4. 4
   Now, make the dressing. Whisk the mayo, Greek yogurt, lemon juice, Dijon, salt, and pepper in a little bowl. Taste it; I always sneak a finger dip here. If it needs more zing, add a splash more lemon.
5. 5
   Crumble that cooled bacon all over the salad, saving a little for dramatic effect on top. Pour the dressing on (as much or as little as you like) and toss until everything is glossy and a little bit messy looking. That’s good.
6. 6
   Toss in chopped basil at the end. Or not. Sometimes I’m just not in a basil mood.
7. 7
   Eat immediately, or chill for, like, ten minutes to let the flavors mingle if you’re feeling patient (I rarely am).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 360 caloriescal

Protein: 14gg

Fat: 26gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 16gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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