B.L.T. salad

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15 min


6 to 8 servings

* PLUS Cooking time: 4 minutes
B.L.T. salad

© Royalty-Free/Masterfile


  • 4 slices bacon
  • 1 pint grape or cherry tomatoes
  • 4 plum tomatoes
  • 4 yellow tomatoes , or 2 large beefsteak tomatoes
  • 1/2 cup red onion
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 to 3/4 cup pesto
  • 2 tbsp olive oil
  • 1 tsp white wine vinegar , or freshly squeezed lemon juice
  • 10 cups mesclun greens
  • 2 hard-cooked eggs , peeled and quartered (optional)


  • Cook bacon in a large frying pan, preferably non-stick, over medium-high heat. Turn occasionally until crispy, about 4 minutes. Remove to paper towels.
  • Meanwhile, slice grape or cherry tomatoes in half, plum and yellow tomatoes into quarters and beefsteak tomatoes into eighths. Thinly slice onion. Combine in a large bowl. Sprinkle with salt and pepper. In a small bowl, stir 1/4 cup (50 mL) pesto with oil and vinegar. Taste, then stir in more pesto, if needed. Pour over tomatoes and toss until evenly coated. Just before serving, add greens and toss to mix. Break bacon into pieces and scatter over salad with eggs. Good with our Zesty Grilled Steak (also in the Recipe File).

Nutrition (per serving)

  • Calories
  • 130,
  • Protein
  • 4.7 g,
  • Carbohydrates
  • 10.9 g,
  • Fat
  • 8.7 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 316 mg.

Who says a B.L.T. must be a sandwich? Instead, toss garden-fresh tomatoes and crispy smoky bacon with your favourite greens for a light, summery side dish. Or, on a night when it’s too hot to turn on the oven, dish up a big bowl, add some grated Parmesan or crumbled feta cheese for extra protein, and call it dinner.

Make ahead

Cook bacon and slice into strips. Wrap in plastic wrap and refrigerate. Prepare tomatoes and onions and toss with pesto dressing. Cover and refrigerate up to a day. Ripe tomatoes may water out a little. Drain before tossing with greens.