Salads
This BLT salad recipe with mayonnaise transforms a classic sandwich into a layered, crispy, and creamy masterpiece that’s perfect for lunch or dinner. The secret lies in perfectly crisped bacon arranged in elegant layers over fresh lettuce, paired with a rich, herby mayonnaise dressing that binds everything together.
Unlike traditional BLT salads, this version delivers a restaurant-worthy texture—crunchy, tender, and irresistibly creamy all at once.
The magic starts with thick-cut bacon, cooked until it’s crispy and slightly caramelized, then stacked in overlapping layers for dramatic presentation. A simple herb-infused mayonnaise (think fresh dill, chives, and a hint of lemon) acts as both dressing and binder, ensuring every bite stays cohesive.
The key is balancing the richness of the mayo with bright, crisp lettuce and juicy tomatoes—no soggy layers here.
What you’ll end up with is a salad that looks as impressive as it tastes: golden bacon layers, vibrant greens, and a glossy sheen of creamy dressing that holds it all together.
The creamy herb mayo adds depth while keeping the salad light enough for a summer meal, yet hearty enough to satisfy any appetite. It’s the kind of dish that elevates a simple lunch into something special—no fuss, just flavor.
Serve it chilled or at room temperature, and don’t forget the finishing touches: a sprinkle of flaky salt, fresh herbs, or even a few toasted croutons for extra crunch.
This BLT salad is foolproof, customizable, and guaranteed to become a go-to recipe for any occasion. Let’s build it step by step.
Ingredients for blt salad recipe with mayonnaise
Thick-cut bacon, crisp lettuce, and herbed mayo create a restaurant-style BLT salad with perfect texture balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Center-cut for crispiness, cut into 1-inch pieces |
| Iceberg Lettuce 🥬 | 1 whole | Crisp heads, outer leaves removed |
| Roma Tomatoes 🍅 | 2 whole | Sliced into 1/4-inch rounds |
| Mayonnaise 🍳 | ½ cup | High-quality, smooth texture |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Thinly sliced, mild onion flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright acidity |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain, flaky finish |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for aroma |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crisping bacon layers |
| Flaky Sea Salt 🧂 | 1 tsp | For final garnish |
| Toasted Baguette Croutons 🍞 | ½ cup | Optional, for extra crunch |
The bacon makes or breaks this dish. Thick-cut is non-negotiable—it renders fat slowly for maximum crispiness. I always grab Oscar Mayer or Applewood smoked from the deli section, but any center-cut bacon works. For presentation, cut into 1-inch pieces and arrange in overlapping layers once crisped. The lettuce should be iceberg—its crunch contrasts perfectly with the creamy mayo. Look for heads with crisp outer leaves at Whole Foods or your local grocery store’s produce section, where they’re kept refrigerated separately.
No fresh dill? Substitute with parsley or tarragon, though dill’s bright flavor is ideal. For the mayo, Hellmann’s or Duke’s are reliable, but homemade mayo with olive oil and egg yolks elevates the dish. If you’re avoiding mayo entirely, blend Greek yogurt with lemon juice and herbs for a lighter binder. The tomatoes should be Roma—their meaty texture holds up better than slicing tomatoes. For extra richness, add a drizzle of balsamic glaze before serving, though the herb mayo should be the star here.
Store the bacon in the fridge for up to 5 days once cooked, though it’s best fresh. Lettuce keeps for 1 week wrapped in a damp towel, while tomatoes last 5-7 days at room temperature. The herb mayo should be made fresh—it stays good for 3 days refrigerated. For meal prep, assemble the salad without the bacon and mayo, then add those components just before serving to maintain crispness. The croutons, if using, can be toasted and stored in an airtight container for 1 week.
Why You'll Love This Recipe
- No Chopping Needed: I swear, this salad takes me less time than assembling a regular BLT. Toss the lettuce whole, halve the tomatoes, and break the bacon into chunks—no knife skills required. The dill just gets chopped once, and boom, you’re done.
- That Crispy-Creamy Magic: Between us, the thick-cut bacon cooked until it’s just crispy—then folded into mayo so every bite has that salty crunch—is dangerous. The Roma tomatoes add sweetness that cuts through the richness, and the dill? It’s like a little herb hug in your mouth.
- Weeknight Hero: Honestly, this is my go-to when I’m too tired to cook. Pack it for lunch, serve it at a picnic, or throw it together before a game night. It’s hearty enough to feel like a meal but still light enough to eat without a nap afterward.
- Budget-Friendly Leftovers: A single batch of bacon stretches across three lunches, and the lettuce stays crisp for days if you keep it dry. I’ll be real: I’ve eaten this salad for breakfast, lunch, and dinner—no shame. It’s cheap, filling, and always hits the spot.
Step-by-step instructions for crispy bacon layers over creamy herb dressing
Assemble this salad with precision—crispy bacon layers and creamy herb dressing create the perfect balance.
Cook the Thick-Cut Bacon to Perfect Crispiness
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper and arrange the 8 oz thick-cut bacon in a single layer, cutting each piece into 1-inch sections as you place them. The center-cut bacon ensures maximum crispiness without excessive grease.
Bake for 12-15 minutes until the edges are deep golden brown and the bacon releases easily from the paper. Flip the bacon once halfway through cooking to promote even browning. Drain on a wire rack set over a plate to catch the rendered fat—this keeps the bacon crispy and prevents sogginess in the salad.
Prepare the Creamy Herb Dressing
In a medium bowl, combine the 0.5 cup mayonnaise, 0.25 cup chopped fresh dill, 0.25 cup thinly sliced fresh chives, 1 tablespoon lemon juice, 0.5 teaspoon diamond crystal kosher salt, and 0.25 teaspoon freshly ground black pepper. Whisk vigorously until fully emulsified and smooth.
Taste and adjust seasoning if needed—the lemon juice should brighten the richness of the mayo, while the herbs add freshness. The dressing should be thick enough to coat the back of a spoon but still pourable. Cover and refrigerate until ready to use, keeping it cold to maintain its creamy texture.
Assemble the Salad Layers
Rinse the 1 whole iceberg lettuce thoroughly and dry it completely with paper towels. Remove any wilted outer leaves and separate the remaining leaves into individual layers. Arrange them in a single layer on a large serving platter or individual plates, slightly overlapping for visual appeal.
Slice the 2 whole roma tomatoes into 1/4-inch rounds and arrange them in an even layer over the lettuce. The acidity of the tomatoes will complement the richness of the dressing and bacon. Drizzle the 1 tablespoon extra-virgin olive oil lightly over the tomatoes to add a subtle fruity note before adding the bacon.
Layer and Garnish for Presentation
Once the bacon has cooled slightly, arrange it in overlapping layers over the tomatoes. The crispy edges should face upward to create a visually striking pattern. Spoon the creamy herb dressing generously over the bacon, allowing it to pool slightly in the center for a dramatic presentation.
Sprinkle the 0.5 cup toasted baguette croutons evenly over the top for added texture, followed by a final touch of 1 teaspoon flaky sea salt. The contrast of the toasted croutons against the creamy dressing and crispy bacon creates a satisfying crunch with every bite. Serve immediately for the best texture and flavor.
Pro Tips For Making Blt Salad Recipe With Mayonnaise
- CRISP THE BACON LOW: I learned this the hard way—thick-cut bacon needs patience. Cook it at 275°F (135°C) for 20-25 minutes, flipping once at 15 minutes. The slow cook keeps it juicy and crispy without burning the edges, and it renders fat perfectly for that rich mayo sauce later.
- CHILL THE TOMATOES FIRST: Cut those Roma tomatoes right before assembling, but toss them in ice water for 10 minutes first. This stops the seeds from bleeding into your mayo dressing and keeps the slices firm. Trust me, your salad won’t turn into a watery mess halfway through.
- SALT THE LETTUCE: Iceberg lettuce tastes bland straight out of the bag. Tear it into chunks, sprinkle with ½ teaspoon salt, and let it sit for 5 minutes while you cook the bacon. The salt draws out moisture, crisps the leaves, and makes them actually taste like lettuce—not sad, limp paper.
- DILUTE THE MAYO: Store-bought mayo is too thick for a BLT salad. Thin it with 1 tablespoon of buttermilk or lemon juice per ½ cup mayo to loosen it up. Add a pinch of salt and a splash of dill’s chopped stems (yes, the stems) for brightness without overpowering. This is where the magic happens—don’t skip it.
Wine and beer pairings for blt salad recipe with mayonnaise
Crisp White Wine Pairing
A dry Sauvignon Blanc from New Zealand or Loire Valley is my go-to choice for this salad—its bright citrus notes and herbal undertones mirror the fresh dill and chives in the mayo.
Look for a wine with 12-13% ABV like Kim Crawford Sauvignon Blanc or Oyster Bay Sauvignon Blanc to complement the bacon’s richness without overpowering the salad’s freshness. The acidity cuts through the mayo beautifully, cleansing your palate between bites. 🍷
Crisp Lager Balance
For beer lovers, a crisp American lager like Bud Light Platinum or Miller Lite provides the perfect lightness to contrast the creamy mayo. The subtle malt sweetness enhances the bacon’s smokiness, while the carbonation refreshes your mouth.
If you prefer craft options, try a Belgian-style witbier like Hoegaarden—its coriander and citrus notes elevate the herbaceous dressing. Serve chilled at 40-45°F for the best experience.
Rosé for Summer Vibes
A dry rosé with 10-12% ABV adds a festive touch, especially for summer lunches. I love Whispering Angel or Miraval Rosé—their strawberry and citrus flavors harmonize with the tomatoes and lemon in the dressing.
The light body ensures it doesn’t compete with the bacon’s smokiness, making each bite feel balanced and refreshing. 🌸
Bourbon Cocktail Twist
For a boozy twist, mix 2 oz bourbon, 1 oz lemon juice, and ½ oz honey with ice, then strain into a glass over fresh ice. The bourbon’s caramel notes enhance the bacon, while the honey rounds out the salad’s acidity.
Garnish with a bacon strip for a playful touch—this cocktail pairs perfectly with the salad’s layers and creamy dressing.
Non-Alcoholic Sparkler
Skip the alcohol with a sparkling water infused with 1 tbsp lemon juice and 2 tbsp fresh dill. Chill it thoroughly and serve over ice for a crisp, refreshing sip.
The effervescence cuts through the mayo’s richness, while the dill echoes the salad’s herbaceous notes. Add a pinch of flaky sea salt to the rim for a sophisticated touch. 💫
Nutrition facts
Frequently asked questions
Can I use turkey bacon instead of regular bacon?
Turkey bacon works perfectly and adds a leaner option while keeping the crispy texture. Just be aware it may require 1-2 extra minutes in the oven to achieve the same level of crispiness. The flavor will be milder, so consider adding a pinch of smoked paprika to the herb mayo to enhance depth.
How do I prevent the lettuce from getting soggy?
Dry the lettuce thoroughly with paper towels before assembling, and add the mayo just before serving. For extra insurance, arrange the bacon and tomatoes on top of the lettuce rather than mixing them in. If prepping ahead, keep the salad components separate until the last minute to maintain crispness.
What are good alternatives to iceberg lettuce?
Butter lettuce or romaine work beautifully for a slightly more tender texture. If you prefer a peppery kick, try red leaf lettuce or arugula—just be mindful that arugula wilts faster. For a crunchier base, use cabbage leaves as a wrap-style alternative.
Can I make this salad ahead of time?
Yes, but with smart timing! Cook the bacon and prepare the dressing 1 day ahead, then store separately. Assemble the salad (lettuce + tomatoes) up to 4 hours in advance, then add the bacon and mayo just before serving. For best texture, keep all components chilled until the final assembly.
Is there a lighter version of this mayo dressing?
Swap mayo for Greek yogurt—mix ½ cup plain Greek yogurt with 1 tbsp lemon juice, 1 tbsp olive oil, and the same herbs. This cuts calories while keeping the creamy texture. For extra protein, add a sprinkle of feta cheese on top before serving.