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BLTA Salad

Summer is the time to eat as many BLT's as you can. But perhaps you are squeamish about bread these days? This BLTA salad is everything you want and nothing you don't. All it requires is crispy lettuce, ripe tomatoes, high quality bacon and an avocado for the win.

Course Main Course, Salad
Cuisine American
Keyword avocado, bacon, lettuce, tomato
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 as salads and 2 as entrees
Author Adapted by The Cowgirl Gourmet from the July 2010 issue of Bon Appetit magazine (recipe provided by Joanne Weir)


  • 5 ounces applewood smoked bacon about 6 slices, and consider cooking an additional slice per person to put on top of the salad
  • 10 cups of butter Bibb lettuce or 2 heads, washed, dried and well-chilled
  • 8 ounces cherry or grape tomatoes  halved, or fabulous homegrown tomatoes, cut in 1/8's
  • 1 avocado pitted and sliced or cut into chunks
  • 1 garlic clove pressed or minced super fine
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons white wine vinegar


  1. Cook bacon in a large skillet over medium heat until crisp; transfer to paper towels and dab the top of the bacon with another paper towel to remove all of the grease. After the bacon cools, crumble bacon coarsely. Pour off all but 1 tablespoon bacon drippings from skillet; reserve skillet.

  2. Place chilled lettuce and tomatoes in a large serving bowl. 

  3. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, about 30-40 seconds. Season dressing with kosher or sea salt and freshly ground black pepper to taste.

  4. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over top, add sliced avocado, top each salad with one whole slice of bacon for a garnish and serve immediately.