Looking for a fresh new side to serve at your next barbecue? This tomato-forward recipe is everything you love about a BLT – but in salad form. Three different varieties of fresh tomatoes combine with crispy, salty bacon, crunchy sourdough croutons and a light yet creamy dressing.
Colourful BLT salad with crunchy sourdough croutons
Ingredients
6
servings
-
- 0,5 tbsp
- 4
- 150 g
- 1 kg
- 0,5
- 2 tbsp
- 1 tbsp
- 2 tbsp
- 1 tbsp
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Preparation
1. Heat the olive oil in a frying pan and fry the bacon until crisp. Remove from the pan and leave to cool, then roughly tear. Cut the sourdough up into chunks and, using the same pan, fry in the remaining bacon fat until crispy and golden. Transfer to a plate lined with kitchen paper to absorb excess oil and fat. Leave to cool.
2. Thickly slice the larger tomatoes and then halve the baby plum tomatoes, put them in a large serving bowl for colour. Shred and add the crunchy lettuce and toss with the chopped fresh herbs.
3. Whisk the extra-virgin olive oil with the creamy mayonnaise and season. Drizzle over the salad, add the croutons for crunch and toss to coat. Scatter over the crispy bacon to serve.
