38 minutes
Transform the classic BLT sandwich into a delightful summer salad, perfect for a refreshing main course. Crisp bacon, juicy tomatoes, and crunchy ciabatta croutons come together in a symphony of flavors, dressed in a tangy homemade vinaigrette.
Tomatoes, cored, and cut into 1-inch pieces
0 oz
Salt, divided
teaspoons
Pepper, divided
teaspoons
Bacon, cut crosswise into 1-inch pieces
slices
Ciabatta Bread, torn into ½-inch pieces
0 oz
tablespoons
tablespoons
tablespoons
teaspoons
Garlic, minced
cloves
Romaine Lettuce Hearts, cut into 1-inch pieces
0 oz
Basil, torn
cups
1. Marinate Tomatoes
In a bowl, combine the tomatoes with ½ teaspoon of salt and ¼ teaspoon of pepper. Set aside to allow flavors to meld.
2. Crisp the Bacon
Lay out a large plate with paper towels. In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp and well-browned, about 12 minutes. Use a slotted spoon to transfer the crispy bacon to one side of the paper towel–lined plate.
3. Create Golden Croutons
Return the skillet with the remaining bacon fat to medium heat, adding the torn bread. Stir frequently and cook until the bread is golden brown, which should take about 3 to 6 minutes. Transfer the croutons to the other side of the paper towel–lined plate to cool completely, roughly 5 minutes.
4. Whisk Dressing
In a large bowl, whisk together the olive oil, mayonnaise, red wine vinegar, mustard, minced garlic, and the remaining ½ teaspoon salt and ¼ teaspoon pepper until well combined.
5. Toss the Salad
To the dressing, add the chopped romaine lettuce, torn basil, crispy bacon, and cooled croutons. Toss everything together to ensure each piece is well coated in the dressing.
6. Add Tomatoes
Use a slotted spoon to transfer the marinated tomatoes to the salad, leaving any excess liquid behind. Gently toss the salad once more to distribute the tomatoes. Discard the remaining tomato liquid.
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