Salads
This BLT salad recipe with mayonnaise delivers the perfect balance of crispy bacon, creamy dressing, and fresh garden vegetables. The secret lies in perfectly crisped bacon and a rich, tangy mayo that binds everything together without overwhelming the flavors.
I've been perfecting this recipe for years, and it never fails to impress—whether you're serving it as a light lunch or a refreshing dinner side.
The foundation of this salad is crispy bacon, which adds a satisfying crunch and smoky depth. We'll pair it with fresh lettuce, ripe tomatoes, and crisp cucumbers, all tossed in a creamy herb mayonnaise that ties everything together beautifully.
The key is getting the bacon just right—crispy enough to hold its shape but tender enough to eat. Once you master that, the rest comes together effortlessly.
What you'll end up with is a salad that's rich, satisfying, and full of contrasting textures—crispy bacon, creamy dressing, and fresh vegetables. The mayo isn't just a binder; it's the star, adding a tangy, herby richness that elevates every bite.
This isn't your average salad—it's a hearty, flavorful dish that feels indulgent yet light.
Serve it layered for a classic presentation or deconstructed for a more modern twist. Either way, it's a crowd-pleaser that's perfect for picnics, potlucks, or a simple weeknight meal. Let's get started on this crispy, creamy masterpiece!
Ingredients for blt salad recipe with mayonnaise
Crispy bacon, creamy herb mayo, and garden-fresh veggies make this BLT salad unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 6 oz | Thick-cut for crispiness, cut into 1-inch pieces |
| Iceberg Lettuce 🥬 | 1 head | Crisp, outer leaves removed |
| Ripe Tomatoes 🍅 | 2 medium | Seedless varieties preferred, sliced into wedges |
| Cucumber 🥒 | 1 medium | English or Persian, peeled and sliced |
| Mayonnaise 🥫 | ½ cup | High-quality, tangy variety preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, for herb mayo |
| Fresh Chives 🌱 | 0.15 cup | Chopped, for herb mayo |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, for mayo tang |
| Dijon Mustard 🧄 | 1 tsp | For depth in herb mayo |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For herb mayo richness |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For herb mayo seasoning |
| Red Wine Vinegar 🍷 | 1 tsp | For tomato dressing option |
| Granulated Sugar 🍚 | ½ tsp | For tomato dressing balance |
The bacon is non-negotiable—thick-cut slices crisp up beautifully and pack serious smoky flavor. Trader Joe's or Costco carry excellent thick-cut bacon, or check the deli section for pre-sliced packs. For tomatoes, I always grab seedless varieties like Sweet 100s—they're juicier and won't make your dressing watery. The lettuce should be crisp; iceberg holds up best under mayo, but butter lettuce works too if you prefer softer texture. Fresh herbs are key for the mayo; Penzeys or your local farmers market have the best dill and chives.
No thick-cut bacon? Regular bacon cut into 1-inch pieces works, but it'll crisp faster. The herb mayo can be made ahead—it actually tastes better the next day as flavors meld. For the tomatoes, heirloom varieties add visual appeal but regular slicing tomatoes work just fine. Short on dill? Fresh parsley at double the amount gets you close. The mayo ratio is flexible—add more olive oil for richness or lemon juice for tang. For a lighter dressing, thin with 1 tsp of water. And if you're feeling fancy, add 1 tbsp of crème fraîche to the mayo for extra creaminess.
Bacon stays crisp for 24 hours if stored in an airtight container, but honestly it's best fresh. The herb mayo keeps for 5 days in the fridge, covered with plastic wrap pressed directly on the surface. Tomatoes and cucumbers should be prepped just before serving to maintain crispness. This salad reheats beautifully—30 seconds in the microwave revives the bacon's crunch. For meal prep, store components separately and assemble when ready to eat.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this one—just slice the cucumber into thick half-moons and halve the tomatoes. That’s it. The iceberg barely needs washing, and the bacon? Cook it crispy, chop it once, and call it a day. Honestly, my lazy Sundays thank me every time.
- Creamy Crunch Magic: That mayo isn’t just dressing here—it’s the glue holding the whole thing together. The crispy bacon bits cut through the cool, creamy mayo like a dream, while the cucumber’s crunch keeps every bite fresh. Between us, it’s the kind of salad that makes you want seconds before you even finish the first bowl.
- Picnic-Proof Perfection: Pack this in a container, and it’s your new go-to for lunch at work, a beach day, or even a last-minute potluck. The mayo keeps everything from getting soggy, and the bacon stays crispy for hours. I’ve taken it to book clubs, tailgates, and even my mom’s house—no one’s ever turned it down.
- Budget-Friendly Crispy Luxury: Thick-cut bacon isn’t cheap, but a little goes a long way in this salad. A single package stretches across three servings, and the rest of the ingredients? Iceberg, tomatoes, cucumber—all affordable staples. Plus, it’s one of those meals where leftovers taste just as good the next day, so you’re not wasting a thing.
Step-by-step instructions for BLT salad with mayonnaise
Here's how to assemble this perfect balance of crispy bacon, creamy herb dressing, and fresh garden vegetables.
Cook the Thick-Cut Bacon to Perfect Crispiness
Cut the 6 oz thick-cut bacon into 1-inch pieces and arrange them in a single layer on a rimmed baking sheet. Place the sheet in a 400°F oven and bake for 12-15 minutes, flipping halfway through. You're aiming for deep golden brown edges and crispy texture—not burnt. The bacon should be fully cooked but still retain that satisfying snap when you break it.
Real talk: Don't rush this step. Thick-cut bacon needs time to render fat evenly. If it starts to smoke before reaching crispiness, reduce the oven temperature to 375°F and continue baking. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat while keeping it warm.
Prepare the Creamy Herb Mayonnaise Dressing
In a medium bowl, combine the 0.5 cup mayonnaise, 0.25 cup chopped fresh dill, 0.15 cup chopped fresh chives, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp extra-virgin olive oil, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Use a whisk or fork to mix until completely smooth and all the herbs are evenly distributed. This dressing should have a vibrant green hue and a tangy, herby aroma—that's your quality check.
Here's the thing—if your mayo seems too thick, add 1 tsp water at a time until it reaches a drizzling consistency. The dressing should coat the back of a spoon but still flow freely. Taste and adjust seasoning if needed, adding more lemon juice for tang or salt for depth. This is your flavor foundation, so don't skimp on the herbs.
Assemble the Crisp Vegetables
Remove the outer leaves from the 1 head iceberg lettuce and separate into individual leaves. Rinse them under cold water and pat completely dry with paper towels—iceberg should be bone-dry to maintain crispness. Slice the 2 medium ripe tomatoes into wedges and peel the 1 medium cucumber, then slice it into ¼-inch thick rounds. Arrange the lettuce leaves on a large platter, overlapping slightly for a generous base.
Create a visual pattern by placing the tomato wedges and cucumber slices in concentric circles around the lettuce. The vegetables should be freshly cut and vibrant—this is where the salad's bright, refreshing character comes from. If the cucumbers release too much water, pat them dry with a paper towel to prevent a soggy salad.
Build and Dress the BLT Salad
Spread about 2 tablespoons of the herb mayonnaise dressing over each lettuce leaf, focusing on the center where you'll add the bacon. Arrange the crispy bacon pieces in an even layer over the dressing, slightly overlapping them for maximum flavor impact. The bacon should be warm and crispy—this is the moment that matters.
Drizzle any remaining dressing around the edges of the platter, creating a marbled effect with the creamy green. For an optional tomato dressing variation, whisk together 1 tsp red wine vinegar and 0.5 tsp granulated sugar with 1 tablespoon water, then drizzle lightly over the tomatoes if you prefer a tangy contrast to the rich mayo.
Serve Immediately for Maximum Freshness
Gently fold the lettuce leaves over the bacon and dressing, creating neat half-moons or quarter-moons depending on your preferred portion size. Serve immediately while everything is at its peak—crisp vegetables, warm bacon, and creamy dressing. The salad should look vibrant and inviting, with layers of color and texture that invite each bite.
This dish shines when served right away, but if you need to prepare ahead, assemble everything except the dressing and store in separate containers in the refrigerator. Just before serving, add the dressing and crispy bacon to maintain that perfect texture contrast. Pair with crusty bread to soak up any extra dressing—trust me, you'll want it.
Pro Tips For Making Blt Salad Recipe With Mayonnaise
- CRISP THE BACON LOW: I used to blast thick-cut bacon on high heat and end up with chewy, uneven strips—no matter how long I cooked them. Turn the oven to 300°F (150°C), lay the bacon on a wire rack over a baking sheet, and bake for 20-25 minutes. The fat renders slowly, the bacon crisps evenly, and you won’t drown your salad in grease.
- SALT THE LETTUCE: Iceberg lettuce tastes bland straight from the bag, no matter how fresh. Tear it into bite-sized pieces, toss with ½ teaspoon of salt, and let it sit for 5 minutes before adding other ingredients. The salt draws out moisture, making the leaves crispier and more flavorful—especially important when mayo is the star.
- DRAIN THE CUCUMBER: Thinly sliced cucumber turns into a soggy mess in a mayo-heavy salad. Toss the slices with 1 teaspoon of salt and let them sit in a colander for 10 minutes. Rinse briefly, pat dry with paper towels, and you’ll avoid a watery, sad BLT salad. (Yes, it’s annoying, but it works.)
- USE COLD MAYO: Room-temperature mayo clumps and feels heavy in a salad. Scoop it straight from the fridge, measure what you need, and fold it in last—just before serving. The cold mayo keeps the dressing light and creamy, and it won’t turn your salad into a warm, greasy pile. (I learned this after making a BLT salad that tasted like a mayo sandwich left in the sun.)
Troubleshooting this recipe
Bacon Too Greasy
If your bacon ends up greasy instead of crispy, the issue is usually overcrowding or insufficient heat. Spread the 1-inch bacon pieces in a single layer on your baking sheet—no overlapping—and ensure your oven is fully preheated to 400°F.
I've found that using a wire cooling rack on a baking sheet allows fat to drain away, resulting in crispier bacon. If your oven runs hot, try 375°F instead to prevent burning before crisping. 🔥
Lettuce Turning Soggy
Wet lettuce is the enemy of crispness in BLT salads. Always pat your iceberg lettuce completely dry with paper towels before assembling—no exceptions. If your salad starts to wilt after adding dressing, drain excess mayo from the bacon with a paper towel before placing it on the lettuce.
For extra insurance, toss your veggies in a dry colander and spin them gently to remove moisture before arranging.
Mayo Dressing Separating
If your herb mayo separates, it's usually because of temperature differences. Always mix your dressing ingredients using a cool spoon and avoid adding cold ingredients directly to warm mayo. For extra stability, whisk in 1 tsp of Dijon mustard first—it acts as an emulsifier.
If separation still occurs, whisk in 1 tsp of warm water to re-emulsify. Store-bought mayo works best when chilled before mixing with fresh herbs.
Tomatoes Too Watery
Seedless tomatoes can release excess juice, turning your salad into a watery mess. Pat tomato wedges dry with a paper towel before adding them to the salad.
For extra control, sprinkle them with ½ tsp of kosher salt and let them sit in a colander for 5 minutes to draw out moisture. Heirloom tomatoes are beautiful but problematic—opt for Sweet 100s or Roma varieties for better texture control. 🥗
Bacon Losing Crispness
Once your bacon cools, it loses that perfect crunch. To keep it crispy, store it in a single layer on a wire rack inside an airtight container. For immediate serving, keep the bacon warm in a 200°F oven while you finish assembling the salad.
If reheating, spread bacon pieces on a baking sheet and warm in the oven for 2-3 minutes—microwaving will make them rubbery.
Dressing Too Heavy
If the herb mayo feels overwhelmingly rich, balance it with a lighter dressing. Create a simple tomato dressing by whisking 1 tbsp red wine vinegar, ½ tsp sugar, and 1 tbsp water, then drizzle lightly over the tomatoes.
For a lighter mayo, thin it with 1 tsp of buttermilk—it adds tang without heaviness. Serve with extra lettuce leaves on the side for dipping to control portions. 💡
Nutrition facts
Frequently asked questions about BLT salads with mayonnaise
Can I use regular bacon instead of thick-cut?
Yes, but you'll need to adjust the cooking time. Regular bacon cuts into 1-inch pieces will crisp faster—watch closely after 8-10 minutes in a 400°F oven. The key is to flip them halfway to ensure even browning. For extra crispiness, try baking on a wire rack instead of a sheet pan to let fat drain away.
What if I don't like mayo? Can I substitute?
For a lighter option, replace mayo with Greek yogurt mixed with lemon juice and herbs. For richness, try avocado crema (blend avocado + sour cream + lime). If you prefer vinaigrette, whisk 3 tbsp olive oil, 1 tbsp red wine vinegar, and 1 tsp Dijon—just know the texture will be lighter. The herbs (dill/chives) still shine in any base!
How do I make this salad ahead of time?
Prep everything except the bacon and dressing: chop veggies, mix herbs into mayo (store separately), and keep lettuce dry in a sealed container. Cook bacon fresh day-of and reheat for 2-3 minutes at 200°F to maintain crispness. Assemble just before serving—this keeps the lettuce crisp and bacon from getting soggy.
Can I add other proteins to this salad?
Yes! Grilled chicken, smoked salmon, or even crispy fried chicken work beautifully. For a vegetarian twist, add avocado slices or white beans tossed with olive oil and herbs. Just balance the flavors—rich proteins like salmon pair best with the tangy herb mayo, while lighter additions need extra salt/acid to complement the bacon's smokiness.
Why does your herb mayo taste different from store-bought?
The fresh herbs (dill and chives) make all the difference! Store-bought mayo lacks that bright, herbal punch. For extra depth, add 1 tsp honey or 1 tsp capers to the dressing. The lemon juice also brightens flavors that store-bought mayo often skips. Think of it as a gourmet upgrade—your taste buds will notice!