BLT Salad with Olive Vinaigrette

Southern Living
BLT Salad with Olive VinaigretteRecipe
Photo: Hector Sanchez; Stylist: Buffy Hargett
Chockful of fresh ingredients and topped with savory bacon and Gorgonzola cheese, BLT Salad with Olive Vinaigrette is a crowd favorite.
Makes 8 servings


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8 thick bacon slices
1 pt. cherry tomatoes, halved
Table salt and pepper to taste
2 romaine lettuce hearts
1/3 cup loosely packed fresh basil leaves
4 hard-cooked eggs, peeled and quartered
4 ounces Gorgonzola cheese, coarsely crumbled
Table salt and pepper to taste


Hands-on: 20 Minutes
Total: 25 Minutes
Microwave bacon slices according to package directions until crisp. Break slices into large pieces. Toss cherry tomato halves with 1/4 cup Kalamata Olive Vinaigrette; add table salt and pepper to taste. Arrange leaves from romaine lettuce hearts and fresh basil leaves on a large platter; cover and chill up to 1 hour. Place eggs around lettuce. Spoon tomatoes over lettuce; sprinkle with bacon and Gorgonzola cheese. Add table salt and black pepper to taste just before serving. Serve with remaining vinaigrette.

Created date

June 2013