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BLT Salad with Olive Vinaigrette

Photo: Hector Sanchez; Stylist: Buffy Hargett
Hands-on time 20 mins
Total time 25 mins
Yield Makes 8 servings
Chockful of fresh ingredients and topped with savory bacon and Gorgonzola cheese, BLT Salad with Olive Vinaigrette is a crowd favorite.


  • 8 thick bacon slices
  • 1 pt. cherry tomatoes, halved
  • 1/4 cup Kalamata Olive Vinaigrette
  • 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

How to Make It

  1. 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.

Cook's Notes

Total time includes vinaigrette.