BLT — Bacon, Lettuce, and Tomatoes with boiled eggs, avocado, and a simple homemade vinaigrette
I love BLT sandwiches, but turning one into a salad felt like a fresh, lighter way to enjoy the classic flavors — and it did not disappoint.
If you follow a vegetarian diet, swap in plant-based bacon and you’ll still get a satisfying BLT-style salad.
I kept the recipe straightforward and added boiled eggs and avocado for extra texture, color, and richness. The eggs and avocado balance the salty bacon and bright tomatoes perfectly.
TAP HERE FOR MORE SALAD RECIPES
I first shared this salad with my daughter, and soon my sons wanted to try it too. They’re usually picky about lettuce and tomatoes, so it was a pleasant surprise that they enjoyed this version.
My boys often prefer cucumber, avocado, and onion salads, so getting them to eat a BLT-style bowl felt like a small victory.
This salad starts with the familiar BLT base, but the addition of eggs, avocado, and a bright vinaigrette elevates it into a filling, flavorful meal.
I hope you enjoy a bowl of this delicious salad as much as my family did.
If you try this BLT salad or any of my recipes, tag me @SandrasEasyCooking with the hashtag #sandraseasycooking
Thank you and Happy Cooking!
BLT Salad
10 minutes
12 minutes
22 minutes
EASY AND TASTY RECIPE FOR BLT SALAD
Ingredients
- 8 slices smoked bacon (or more to taste)
- 4 cups butterhead or Boston lettuce (or any lettuce you have)
- 4 tomatoes
- 1/2 avocado per person
- 1–2 eggs per person
Dressing / Vinaigrette
- 1 1/2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp chili flakes
- Salt and freshly ground black pepper, to taste
Garnish
- A pinch or two of toasted sesame seeds
- Capers, to taste
Instructions
Bacon
- Preheat the oven to 400°F (200°C).
- Arrange bacon slices on a sheet pan and bake for about 15 minutes, or until very crispy. Transfer to paper towels to drain excess fat.
Eggs
- While the bacon cooks, boil the eggs. For a soft yolk cook about 5 minutes; for a firmer yolk cook 8–10 minutes. Add 1–2 teaspoons of salt to the boiling water.
- After cooking, drain the hot water and place the eggs in cold or ice water for about 10 minutes. Peel gently.
Vinaigrette
- Combine the lemon juice, olive oil, oregano, chili flakes, salt, and pepper in a jar. Close and shake well, or whisk in a bowl. Set aside.
Assembly
- Wash and pat the lettuce dry; roughly chop if desired. Slice the tomatoes.
- Toss lettuce and tomatoes with enough vinaigrette to coat gently in a large salad bowl.
- Break the crispy bacon into bite-sized pieces. Use about two slices per person or more if you prefer.
- Divide the dressed lettuce and tomatoes among four bowls.
- Slice the peeled boiled eggs and place a couple of slices beside the salad in each bowl.
- Slice the avocado and arrange on the side with the eggs and tomatoes.
- If you have leftover dressing, drizzle a little more over each bowl; otherwise lightly drizzle with olive oil. Taste and adjust salt and pepper.
- Top each salad with bacon pieces and garnish with capers, toasted sesame seeds, and a light sprinkle of oregano if desired.
Notes
You can use any dressing you prefer — this vinaigrette is simply what I like. Scale the quantities to serve more or fewer people: roughly 1 cup or more of lettuce, 1 tomato per person (or more if small), and about 2 bacon slices per person or to taste.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 312Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 18gCholesterol 116mgSodium 633mgCarbohydrates 11gNet Carbohydrates 6gFiber 5gSugar 4gProtein 14g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest.