This BLT salad transforms the classic sandwich into a hearty main-course salad with crispy bacon, hard-boiled eggs, fresh tomatoes, and homemade thyme-garlic croutons, finished with a creamy basil dressing. It's a complete meal that doesn't require cooking pasta or grains.
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For the croutons, melt the unsalted butter in a small saucepan with the fresh thyme sprigs.
Once the butter is melted, remove from heat and stir in 1/3 cup of extra virgin olive oil.
Dice the day-old baguette into bite-sized cubes and place in a large mixing bowl.
Pour the butter and oil mixture over the bread cubes. Season with kosher salt, black pepper, and granulated garlic, then toss to coat evenly.
Spread the croutons in a single layer on a sheet pan. Bake at 375°F for about 15 minutes, tossing them halfway through, until golden brown and crispy.
For the bacon, preheat your oven to 400°F. Arrange the thick-cut bacon in a single layer on a foil-lined baking sheet.
Bake for about 20 minutes, or until the bacon is crispy. Remove from the oven and transfer to a paper towel-lined plate to drain. Once cool, chop into pieces.
To prepare the lettuce, chop the romaine hearts into bite-sized pieces. Wash and dry the lettuce thoroughly using a salad spinner or towels.
For the dressing, grate the garlic clove directly into a food processor. Add the zest and juice of one lemon, and the white wine vinegar. Let the mixture sit for 5 minutes to mellow the garlic.
Add the mayonnaise, Greek yogurt, fresh basil leaves, and grated Parmigiano Reggiano to the food processor. Season with salt and pepper.
Turn on the food processor and, through the feed tube, slowly stream in 1/3 cup of extra virgin olive oil until the dressing is smooth and creamy.
To assemble the salad, place the dry romaine lettuce on a large platter. Top with the chopped bacon, halved cherry tomatoes, and diced hard-boiled eggs.
Add the homemade croutons to the salad. Lightly season the entire salad with a final pinch of salt and pepper.
Drizzle generously with the creamy basil dressing and serve immediately.
Store dressed salad in an airtight container for up to 1 day, though the croutons will soften over time. For best texture, keep croutons separate and add just before eating.
Yes. Prepare the croutons up to 2 days in advance and store in an airtight container at room temperature. Add them to the salad just before serving to keep them crispy.
Boil eggs for 10–12 minutes, then transfer to an ice bath immediately. Let cool for at least 5 minutes before peeling for easy removal and a bright yellow yolk.
Yes. Cook bacon, hard-boil eggs, cube bread, and make the dressing up to 1 day ahead. Keep components separate in airtight containers. Assemble and dress the salad just before serving.
Substitute with fresh parsley or chives for a lighter herb flavor, or use 1 teaspoon dried basil in the dressing. Tarragon also works well for a subtle anise note.
Yes, but the croutons add essential texture and absorb the dressing flavor. Alternatively, serve with crusty bread on the side or substitute toasted nuts like almonds or walnuts.
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