This BLT Salad with Homemade Croutons captures the classic bacon, lettuce, and tomato flavors in a crisp, satisfying salad bowl. It’s an easy, flavorful option for a quick weeknight dinner or a light weekend meal when you want something fresh without a lot of fuss. The homemade croutons add warm, garlicky crunch while the bacon brings smoky richness — together they elevate a simple salad into a memorable dish.
BLT Salad With Homemade Croutons
This salad balances crisp lettuce, juicy cherry tomatoes, shredded cheddar, and plenty of crisp bacon. The homemade croutons are quick to make from whole wheat bread brushed with garlic butter and baked until golden. Serve the salad with a creamy dressing on the side — buttermilk ranch or honey mustard work especially well. It’s a flexible recipe you can adapt for larger groups or make ahead for quick lunches.
Ingredients
- 1 large head of lettuce (romaine or green leaf), washed and dried
- 10 ounces cherry or grape tomatoes, washed and dried
- 3/4 cup shredded cheddar cheese
- 1 lb thin-cut bacon
- 4 slices whole wheat bread
- 1/3 cup butter, melted
- 1 teaspoon garlic powder
- Creamy salad dressing for serving on the side (buttermilk ranch or honey mustard recommended)
How to Make Homemade Croutons
- Preheat the oven to 350°F (175°C).
- Place the whole wheat bread slices on a baking sheet. In a small bowl, stir together the melted butter and garlic powder.
- Brush the garlic butter over both sides of each slice of bread using a pastry brush.
- Use a serrated knife to cut the slices into 1/2-inch squares and spread the squares in a single layer on the baking sheet.
- Bake for 10 minutes, then flip each crouton with tongs or a fork and bake another 5 minutes, until golden brown and crisp on both sides.
- Transfer the croutons to a wire rack to cool to room temperature so they stay crunchy.
How to Make the BLT Salad
- Tear the lettuce into bite-sized pieces and place in a large bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Sprinkle the shredded cheddar cheese over the lettuce and tomatoes.
- Heat a large skillet over medium heat. Chop the raw bacon into bite-sized pieces and cook in the skillet, stirring occasionally, until it reaches your preferred level of crispness. Carefully drain the cooked bacon on paper towels and let cool to room temperature.
- Just before serving, add the homemade croutons and cooled bacon to the salad and toss gently to combine.
- Serve with your favorite creamy dressing on the side so each person can add the amount they like.
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 8 minutes (plus crouton baking time)
- Total time: about 23 minutes
- Servings: 4 dinner-size portions (or 6–8 side salad servings)
Tips and Variations
- To make this vegetarian, skip the bacon and add smoked almonds or roasted chickpeas for texture and a savory bite.
- For extra flavor, toss the croutons with a little grated Parmesan while still warm.
- If you prefer less fat, cook bacon on a rimmed baking sheet in the oven on 400°F until crisp, then drain. This method reduces splatter and keeps hands safe from hot grease.
- Leftover croutons store in an airtight container for several days; if they soften, re-crisp them in a hot oven for a few minutes.
Notes
Makes 4 dinner-size servings, or 6–8 side salad servings. Serve the dressing on the side to keep croutons crispy until ready to eat. This salad is easy to scale up for a crowd and travels well for packed lunches when assembled with the dressing stored separately.
The nutritional information provided is approximate and should be used only as a general guideline; values will vary based on cooking methods and brands of ingredients used.
