Salads
This BLT salad recipe with mayonnaise delivers all the classic diner flavors in a fresh, satisfying bowl. The secret lies in crispy bacon, creamy mayo dressing, and perfectly ripe tomatoes layered over crisp lettuce—each bite tastes like a crispy, tangy sandwich without the bread.
I developed this version after years of perfecting the balance between rich, salty bacon and the cool, creamy mayo that binds everything together.
The beauty of this salad is its simplicity—just a handful of ingredients that come together in minutes. The bacon gets perfectly crispy in the oven, while the mayo dressing (made with just mayo, lemon juice, and a touch of Dijon) adds that signature tangy richness.
Fresh lettuce and juicy tomatoes provide the crisp, refreshing contrast that keeps the salad from feeling too heavy.
What you’ll end up with is a salad that’s creamy, satisfying, and packed with classic BLT flavors—crispy bacon, cool mayo, and juicy tomatoes all in one bite. It’s the kind of dish that feels indulgent yet light, perfect for a quick lunch or a hearty side.
The best part? It’s customizable—add avocado for creaminess, croutons for crunch, or even a sprinkle of cheese for extra richness.
Whether you’re serving this as a main dish or a side, it’s guaranteed to impress. The key is keeping the bacon extra crispy and the dressing just thick enough to coat every bite. Let’s get started—your taste buds will thank you.
Ingredients for blt salad recipe with mayonnaise
Crispy bacon, creamy mayo dressing, and juicy tomatoes—just seven ingredients for a BLT salad that tastes like a crispy sandwich.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 6 oz | Cooked until extra crispy |
| Iceberg Lettuce 🥬 | 1 head | Crisp, outer leaves removed |
| Ripe Tomatoes 🍅 | 2 medium | Seedless, sliced into wedges |
| Mayonnaise 🥫 | ½ cup | Dijon-infused preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tsp | For dressing tang |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dressing richness |
| Salt 🧂 | ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Avocado 🥑 | ½ whole | Optional, sliced for creaminess |
| Red Onion 🧅 | ¼ whole | Thinly sliced for bite |
| Crispy Croutons 🍞 | ½ cup | Store-bought or homemade |
The bacon is non-negotiable here. Thick-cut from Oscar Mayer or Costco gets extra crispy, but any good quality bacon works. Look for slices that are at least 1/4-inch thick—they hold up better to oven baking. The iceberg lettuce should be crisp with no brown spots; Dole or Great Value are solid budget picks. Tomatoes are the star—heirloom or beefsteak varieties stay juicy longer, but any ripe tomato works if you slice them right after cutting. For the mayo, I always grab Hellmann's or Best Foods—they're consistent, but any good-quality mayo will do. The Dijon mustard adds that signature tang without overpowering.
No Dijon? Yellow mustard at half the amount works in a pinch. Short on avocado? Add a handful of baby spinach for extra green. The croutons can be skipped if you're watching carbs, but trust me, they add that satisfying crunch. For the dressing, if you don't have olive oil, avocado oil is a great swap. The red onion is optional but adds a nice bite—just slice it thin so it doesn't overpower. If you're making this ahead, keep the dressing separate until serving so the lettuce stays crisp. The bacon can be baked up to 2 days ahead and stored in an airtight container.
This salad keeps best for 1 day in the fridge if you store the dressing separately. The bacon stays crispy for 3-4 days if you keep it in a sealed container. For extra richness, add a sprinkle of crumbled blue cheese or feta on top. I always double the dressing—it's perfect for sandwiches or dipping. The croutons? Toast your own with a little olive oil and garlic powder for next-level flavor. Portion the salad into individual bowls right before serving to keep everything fresh.
Why You'll Love This Recipe
- No Chopping Hassle: I swear by this one—just tear that iceberg into bite-sized pieces (no knife skills required), slice the tomatoes thick, and you’re done. The bacon cooks in one pan while you assemble, and the mayo-lemon dressing comes together in a bowl with zero effort.
- Salty-Sweet Magic: That thick-cut bacon, crisped to perfection, pairs with the creamy mayo and bright lemon like it was meant to. Honestly, the first time I tasted it, I wondered why I didn’t make this sooner—the tangy, rich, smoky combo is ridiculously good.
- Lunch for Days: Make a big batch on Sunday, and you’ve got effortless lunches for the week. The dressing keeps the lettuce crisp, and the bacon stays flavorful even after a couple of days. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Iceberg lettuce and tomatoes are cheap, bacon stretches further than you’d think, and mayo is a pantry staple. I’ll be real: this salad costs half what takeout does, but it’s way more satisfying. Plus, leftovers taste just as good cold.
Step-by-step instructions for BLT salad with mayonnaise
Here's how to build this diner-style salad with perfect crispy bacon and creamy dressing.
Cook the Thick-Cut Bacon to Extra-Crispy Perfection
Place the 6 oz thick-cut bacon in a cold skillet over medium heat. I like to start with cold bacon so it cooks more evenly and doesn't burn before the fat renders. Cook for 12-15 minutes, flipping occasionally, until the bacon is deep golden brown and the fat has rendered out completely.
Here's the thing—don't rush this step. You want the bacon to be extra crispy, not just cooked through. The fat should be sizzling and the edges should be almost blackened in spots. Once done, transfer the bacon to a paper towel-lined plate and let it cool slightly. Reserve 2 tablespoons of that rendered bacon fat for your dressing later—it adds incredible flavor!
Assemble the Crisp Base with Lettuce and Croutons
Remove the outer leaves from the 1 head iceberg lettuce and tear it into bite-sized pieces. I like to work with my hands for this—it gives you better control over the size. Spread the lettuce evenly across a large serving platter or individual plates, creating a bed that covers the bottom completely.
Next, sprinkle the 0.5 cup crispy croutons over the lettuce. I distribute them evenly so every bite gets that satisfying crunch. The croutons should be scattered throughout, not just piled in one spot. This is where you'll build your flavor layers, so take your time arranging them nicely.
Prepare the Creamy Mayonnaise Dressing
In a small bowl, whisk together the 0.5 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1 tablespoon extra-virgin olive oil. Add the 0.5 teaspoon salt and 0.25 teaspoon black pepper, then stir until fully combined. The dressing should be smooth and slightly thick—if it's too thick, add 1 teaspoon water to loosen it.
Here's where the magic happens: stir in 2 tablespoons of reserved bacon fat from Step 1. This adds a smoky depth that makes the dressing taste like it came straight from a diner kitchen. Taste and adjust seasoning if needed—you might want a touch more salt or lemon to balance the richness.
Layer the Toppings for Maximum Flavor
Slice the 2 medium ripe tomatoes into wedges and arrange them on top of the lettuce and croutons. I like to fan them out slightly so they're visible and add color contrast. Thinly slice the 0.25 whole red onion and scatter the slices over the tomatoes for a sharp bite that cuts through the richness.
If using, slice the 0.5 whole avocado into thin wedges and place them near the top of the salad. The avocado adds a creamy element that balances the crispy bacon. Break the 6 oz extra crispy bacon into bite-sized pieces and distribute them evenly over the entire salad. The goal is to have bacon in every bite!
Drizzle and Serve Immediately
Drizzle the creamy mayonnaise dressing generously over the entire salad, making sure to coat all the ingredients. I like to start in the center and work my way out to the edges. The dressing should pool slightly in the bottom of the platter—this ensures every bite gets that rich, tangy flavor.
Serve immediately while everything is at its peak texture. The crispy bacon should still be crunchy, the lettuce crisp, and the dressing creamy. This salad tastes best when enjoyed fresh, so don't let it sit too long before serving. Pair with a cold beverage to complete the classic diner experience!
Pro Tips For Making Blt Salad Recipe With Mayonnaise
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it slow over medium heat (325°F/160°C) until the fat renders but the meat stays tender. I used to blast it high and end up with chewy, uneven strips. This method gives you crispy edges without burning the inside.
- DRAIN BACON WELL: After cooking, lay the bacon on a wire rack over a plate for 5 minutes. The fat drips away instead of pooling under the salad, keeping everything from getting soggy. (Yes, it’s messy, but your BLT salad will thank you.)
- CUT TOMATOES LAST: Slice the tomatoes right before assembling the salad—they oxidize fast and turn mealy. If you’re prepping ahead, keep them whole and add lemon juice to the water they’re stored in. Trust me, nobody wants a sad, mushy tomato in their BLT.
- SALT THE LETTUCE: Toss the iceberg lettuce with a pinch of salt and let it sit for 2 minutes before dressing. It softens the leaves slightly and makes them hold up better under the mayo. (I know, it’s not fancy, but it works.)
Storing and reheating your leftovers
Refrigerator Storage
Store your BLT salad in an airtight container with the dressing on the side to keep the lettuce crisp. I use glass Pyrex containers with snap-on lids—they're sturdy and won't absorb flavors. Keep the salad refrigerated at 40°F or below for up to 1 day.
The bacon stays crispy for 3-4 days if stored separately in a sealed container. Always assemble the salad right before serving to maintain that perfect crunch. 🥗
Freezer Prep Tips
You can prep the bacon and croutons ahead and freeze them separately. Wrap the crispy bacon in parchment paper and store in a freezer bag for up to 1 month. For croutons, freeze them in a single layer on a tray before transferring to a bag to prevent clumping.
Thaw overnight in the fridge before using. The dressing freezes well too—just store it in an ice cube tray and thaw in the fridge when ready. 🧊
Reheating Dressing
If you've stored the dressing separately, give it a quick stir before serving. For extra richness, warm it gently in a small bowl set over hot water (double boiler method) for 30 seconds—this enhances the flavors without making it greasy.
Never microwave the dressing directly as it can separate. If the dressing thickens after refrigeration, thin it with 1 teaspoon water or lemon juice to restore its creamy consistency. 🥫
Reviving Crispiness
If the croutons lose their crunch after refrigeration, pop them in a 350°F oven for 3-5 minutes until they're crispy again. For the bacon, reheat in a dry skillet over medium heat for 1-2 minutes until warmed through.
The key is speed—don't let the bacon sit in the pan too long or it'll get soggy. A quick blast in the oven works too: 300°F for 2-3 minutes on a wire rack. 🔥
Lettuce Refresh
To revive wilted lettuce, place it in a bowl of ice water for 5 minutes—this crisps it right up. Drain well and pat dry with a paper towel before reassembling the salad.
For extra crispness, I sometimes sprinkle the lettuce with ½ teaspoon lemon juice before storing. This helps preserve its freshness longer. Always keep the lettuce separate from other components to maintain texture. 💧
Make-Ahead Dressing
Make a double batch of dressing and store it in a small jar in the fridge. This way, you'll always have some ready for quick salads. The dressing keeps for up to 5 days in the refrigerator.
If you notice separation, just give it a good whisk before using. Pro tip: Add 1 extra tablespoon of lemon juice when making ahead—it helps preserve freshness longer. ✨
Nutrition facts
Frequently asked questions
Can I make this BLT salad without mayo?
Swap the mayo dressing for a tangy vinaigrette by mixing 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt. This keeps the salad light while still delivering that classic BLT tang. The key is to keep the dressing balanced—add a touch of honey if you want it slightly sweet.
How do I keep the bacon extra crispy?
Bake it in a 400°F oven on a wire rack for 12-15 minutes instead of pan-frying. This allows air to circulate, keeping the bacon crispy. For even better results, place the rack over a baking sheet to catch the fat. Pro tip: Start with cold bacon to prevent burning before the fat renders.
What’s the best way to store leftovers?
Store the salad components separately in an airtight container. Keep the bacon and croutons in one container (they stay crispy for 3-4 days) and the dressing in another. Refrigerate at 40°F or below and assemble right before serving. The lettuce should be stored dry in a separate container with a paper towel to absorb moisture.
Can I add cheese to this salad? Yes! Crumbled blue cheese or feta adds a delicious tangy contrast to the creamy mayo. Sprinkle it on top just before serving so it doesn’t get soggy. For a sharper flavor, try sharp cheddar or goat cheese. Just
Why does my dressing get watery after refrigerating?
Cold temperatures can cause mayo to separate. Stir in 1 teaspoon lemon juice or water to restore thickness. For extra insurance, whisk in ½ teaspoon cornstarch mixed with 1 teaspoon water before storing. Always store dressing in a small jar with a tight lid to prevent air exposure.