BLT Salad

This recipe comes from America’s Test Kitchen’s “Cook’s Country” magazine. It was billed as a “summer salad.” However, we are obsessed with this salad. We have it nearly weekly now. And three out of four people don’t like tomatoes. We have NEVER had leftovers from this meal.

I added a third Romaine heart and some shredded cheddar to make it even heartier.

BLT Salad

By America’s Test Kitchen

Salad
12 oz cherry tomatoes, halved
1 t salt, divided
1/2 t pepper, divided
8 slices bacon, cut crosswise into 1/2-inch pieces
3 cups cubed bread
3 romaine lettuce hearts, cut into 1-inch pieces
1/2 c fresh basil leaves, torn
1/4 c shredded cheddar

Dressing
3 T extra-virgin olive oil
2 T mayonnaise or Greek yogurt
1 T red wine vinegar
2 t Dijon mustard
1 garlic clove, minced

1. Toss cut tomatoes with 1/2 t sale and 1/4 t pepper in a bowl and set aside.
2. Line plate with paper towels. Cook bacon in 12-inch nonstick skilled over medium heat until well browned and crispy (~12 min). Transfer cooked bacon to prepared plate. Reserve bacon fat in skillet.
3. Add bread to skillet and cook for 3-6 min until golden. Stir frequently. Let cool completely.
4. Whisk yogurt, oil, vinegar, mustard, garlic, 1/2 t salt and 1/4 pepper in large bowl until combined. Add lettuce, basil, bacon, croutons, and cheese and toss until combined.
5. Using slotted spoon, transfer tomatoes to salad (leave liquid behind) and toss gently to combine.
6. Serve immediately and enjoy!