BLT Seven-Layer Salad Is A New Way With An Old Favorite

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Bring the crispy, juicy flavors of a BLT sandwich to the potluck-favorite seven-layer salad.

By
Elizabeth Mervosh
Elizabeth Mervosh
Elizabeth Mervosh

Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago.

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Published on July 25, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living BLT Seven-Layer Salad in a bowl to serve
Photo:

Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel
Active Time:
30 mins
Total Time:
30 mins
Servings:
6 to 8

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

  • 10 thick-cut bacon slices, cut into 1-inch pieces (about 1 3/4 cups)

  • 2 cups quartered large cherry tomatoes (such as Campari)

  • 1 tsp. kosher salt, divided

  • 3/4 tsp. black pepper, divided

  • 4 cups torn baguette (from 1 baguette)

  • 1/2 cup mayonnaise

  • 2 Tbsp. apple cider vinegar

  • 2 Tbsp. thinly sliced fresh chives, plus more for garnish

  • 1/4 cup olive oil

  • 1 medium head iceberg lettuce, cored and sliced (about 10 cups), plus more for garnish

  • 2 medium avocados, sliced

  • 4 oz. shredded sharp Cheddar cheese (about 1 cup)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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