Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
40 Mins
Makes 4 servings

We reinvented the classic BLT into a BLT Salad. To go with the salad, a tangy garlicky mayo-based dressing was added.

How to Make It

Step 1

Preheat oven to 400°. Drizzle bread with oil; sprinkle with 1/2 tsp. each kosher salt and pepper. Bake bread in a single layer in a jelly-roll pan 12 minutes or until golden.

Step 2

Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Drain on paper towels; reserve 1 Tbsp. drippings in skillet.

Step 3

Sauté onion in hot drippings over medium-low heat 3 to 5 minutes or until tender.

Step 4

Smash garlic to make a paste. Whisk together mayonnaise, lemon juice, garlic paste, and remaining 1/2 tsp. each salt and pepper.

Step 5

Toss together tomatoes, arugula, bacon, onion, and salt and pepper to taste in a large bowl. Pour mayonnaise mixture over tomato mixture, and toss to coat. Serve immediately with toasted bread.

Ratings & Reviews

firmdeb's Review

July 14, 2012

SeeBlue's Review

June 01, 2013
I have make this salad a for two dinner parties. It was a hit on both occasions. Several of the guest wanted the recipe. This is definite stay in the recipe file box!

lovestocook826's Review

September 04, 2012
This dressing is tangy and tastes great. I would suggest more bacon (sprinkled on top).