![Southern Living BLT Seven-Layer Salad in a bowl to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/igIXEmOdI2yWsGw70kamANV1Ww4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27807_EasySalads_2480-1-eab54c606e6b403983d23a7f966bef73.jpg)
Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel
The best part of a BLT sandwich is the contrast between the fatty, meaty bacon, creamy mayonnaise, and the acidity of the tomatoes. We tried to mimic those contrasting flavors and textures in this salad and keep the method simple enough to make it on a weeknight.
To tie together the bacon and mayonnaise, we added some of the rendered bacon drippings to the dressing to ensure its flavor was carried throughout the salad. The tomatoes are seasoned with salt and pepper, making them juicier and highlighting their sweetness. Toast the bread in the bacon fat, and double down on the bacon flavors.
Ingredients
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10 thick-cut bacon slices, cut into 1-inch pieces (about 1 3/4 cups)
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2 cups quartered large cherry tomatoes (such as Campari)
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1 tsp. kosher salt, divided
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3/4 tsp. black pepper, divided
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4 cups torn baguette (from 1 baguette)
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1/2 cup mayonnaise
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2 Tbsp. apple cider vinegar
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2 Tbsp. thinly sliced fresh chives, plus more for garnish
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1/4 cup olive oil
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1 medium head iceberg lettuce, cored and sliced (about 10 cups), plus more for garnish
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2 medium avocados, sliced
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4 oz. shredded sharp Cheddar cheese (about 1 cup)
Directions
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Cook bacon in a large nonstick skillet over medium, stirring often, until crisp, about 15 minutes. Remove from heat. Transfer bacon to a plate lined with paper towels. Spoon 2 tablespoons of drippings into a large bowl; reserve remaining drippings in skillet. While bacon cooks, toss tomatoes with 1/4 teaspoon each of the salt and pepper in a bowl; set aside.
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Stir bread into drippings in skillet; sprinkle with 1/4 teaspoon of the salt. Cook over medium, stirring often, until golden, about 6 minutes. Transfer croutons to plate with bacon.
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Whisk mayonnaise, apple cider vinegar, chives, and remaining 1/2 teaspoon each of the salt and pepper into drippings in large bowl. Gradually whisk in oil until blended and creamy.
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Place lettuce in a 5-quart trifle dish. Reserve 2 tablespoons mayonnaise mixture; drizzle remainder over lettuce. Layer tomato mixture, avocados, croutons, cheese, and bacon as desired. Top with additional lettuce, chives, and reserved dressing. Serve immediately.