Salads
This BLT salad recipe with the mayonnaise transforms a classic sandwich into an elegant, creamy masterpiece where crispy bacon meets juicy tomatoes in a bed of fresh lettuce. The secret lies in homemade mayonnaise dressing that binds everything together with rich, velvety texture—no store-bought shortcuts here.
I developed this version after years of perfecting the balance between smoky bacon, sweet tomatoes, and the cooling crunch of celery crowns.
The magic happens in three key components: perfectly cooked bacon that stays crispy even after resting, thick tomato slices that maintain their juiciness, and a celery crown that adds satisfying crunch.
The mayonnaise dressing isn't just a binder—it's the heart of the salad, creating a luxurious creaminess that coats every ingredient without overpowering their individual flavors. This isn't your average BLT; it's a restaurant-quality dish that belongs on any dinner table.
What you'll end up with is a salad that's equal parts indulgent and refreshing—crispy bacon edges, tender lettuce, sweet tomato bursts, and that creamy mayonnaise dressing tying it all together. The presentation is just as important as the taste, with ingredients arranged to showcase their textures and colors.
This recipe delivers the perfect balance of rich and fresh, making it ideal for both casual lunches and impressive dinner parties.
For extra depth, consider adding blue cheese crumbles or avocado slices, but the classic version with crispy bacon, juicy tomatoes, and creamy celery crowns is already a winner.
The mayonnaise dressing can be made ahead, allowing you to assemble the salad at the last minute for maximum freshness. Let's bring this elevated BLT salad to life!
Ingredients for blt salad recipe with mayonnaise
Crispy bacon, juicy tomatoes, and creamy celery crowns—here's what makes this BLT salad shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Iceberg Lettuce 🥬 | 1 head | Romaine works too for texture |
| Thick-Cut Bacon 🥓 | 8 oz | Center-cut for crispiness |
| Medium Tomatoes 🍅 | 2 whole | Heirloom or vine-ripened preferred |
| Celery Stalks 🥬 | 4 whole | Thick for celery crowns |
| Large Eggs 🥚 | 2 whole | Room temperature for mayonnaise |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | Light for dressing balance |
| Dijon Mustard 🍯 | 1 tbsp | Mild or medium preferred |
| White Wine Vinegar 🍷 | 1 tbsp | Dry variety for tang |
| Granulated Sugar 🍚 | ½ tsp | Balances acidity |
| Kosher Salt 🧂 | ¾ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked pepper preferred |
| Red Wine Vinegar 🍷 | ½ tsp | For tomato dressing |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
The bacon is non-negotiable. Center-cut slices from Oscar Mayer or Applegate stay crispy without turning chewy. Look for packages labeled 'thick-cut'—anything thinner than 1/4-inch won't hold up. I always cook mine until they're crispy around the edges but still juicy inside. For the tomatoes, heirloom or vine-ripened hold up best when sliced thick—skip the pre-cut ones from the plastic container. Celery? Thick stalks are key for those satisfying celery crowns. Grab the plumpest ones from the back of the produce section—they'll make the best crowns.
No thick-cut bacon? Regular bacon cooked longer works, but it won't be as crispy. For the tomatoes, firm Roma tomatoes are your backup if you can't find heirlooms. The mayonnaise dressing is where the magic happens—Maille mustard adds depth if you want to splurge, but regular Dijon works fine. Short on basil? Fresh parsley or dill can sub at the same amount. The dressing keeps for 5 days in the fridge, so make extra for sandwiches. For the celery crowns, use a sharp knife and slice thinly—they should be paper-thin for that perfect crunch.
The bacon stays crispy for 2 days if stored in an airtight container. Tomatoes? Slice them right before assembling—they get mushy fast. The dressing can be made 3 days ahead and keeps perfectly. Celery crowns are best made fresh, but you can prep them 1 day ahead if wrapped tightly in plastic. This salad tastes even better the next day once everything melds together. I always make a double batch—one for lunch and one for dinner.
Why You'll Love This Recipe
- I swear by this trick: buy pre-chopped celery and tomatoes, and the only knife work is slicing bacon—one pan, one spatula, done. The iceberg stays whole until the last second, so it doesn’t turn to mush while you’re cooking.
- No Chopping Drama: I swear by this trick: buy pre-chopped celery and tomatoes, and the only knife work is slicing bacon—one pan, one spatula, done. The iceberg stays whole until the last second, so it doesn’t turn to mush while you’re cooking.
- Creamy Crunch Magic: That mayo dressing? It’s the star. The crispy bacon edges cut through the cool, buttery mayo, while the celery adds a sharp snap—like a hug for your taste buds. Honestly, the eggs soft-boiled in the dressing are what make it dangerously good.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The bacon holds up for days, the tomatoes stay juicy, and the mayo keeps everything from getting soggy. My kid still picks out the celery (weirdo), but he eats the rest—proof it works.
Step-by-step instructions for BLT salad with mayonnaise dressing
Here's how to assemble this crispy, creamy, juicy salad that tastes like a BLT sandwich but lighter.
Cook the Thick-Cut Bacon to Crispy Perfection
Line a baking sheet with parchment paper and arrange the 8 oz thick-cut bacon in a single layer. Place it in a cold oven and turn the heat to 400°F. Bake for 18-20 minutes until the bacon is deep golden brown and crispy—you'll know it's ready when it releases easily from the paper and the edges curl slightly. Let it cool for 5 minutes before breaking into bite-sized pieces.
I always use thick-cut bacon because it renders fat more slowly, creating that perfect crispy texture without turning greasy. If you prefer extra crispiness, broil for 2-3 minutes at the end, watching closely to avoid burning. Drain most of the fat on paper towels, leaving just enough to keep the bacon moist.
Make the Creamy Celery Crowns and Tomato Dressing
Cut the 4 whole celery stalks into 2-inch pieces and trim off the leafy tops. Blanch them in boiling water for 3 minutes, then immediately transfer to an ice bath to stop the cooking. Drain and pat dry with paper towels. In a small bowl, whisk together 0.75 cup extra-virgin olive oil, 1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 0.5 tsp granulated sugar, 0.75 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Toss the celery in half the dressing and set aside.
For the tomatoes, cut the 2 whole medium tomatoes into wedges and toss them in the remaining dressing along with 0.5 tsp red wine vinegar. Let them marinate for 10 minutes while you finish the rest of the salad. This step ensures the tomatoes stay juicy and bright, not mushy.
Prepare the Homemade Mayonnaise
Let the 2 whole large eggs come to room temperature first—this makes the mayo smoother. In a food processor, blend the egg yolks and whites separately until frothy. Gradually drizzle in 0.5 cup of the extra-virgin olive oil while processing, then add the remaining 0.25 cup oil in a slow, steady stream. The mayo should thicken into a glossy, creamy consistency.
If it looks too thin, add 1 tsp water at a time until it reaches the right texture. For extra flavor, add 0.25 tsp kosher salt and 0.125 tsp freshly ground black pepper. This homemade mayo is the secret to that rich, creamy BLT flavor without store-bought shortcuts.
Assemble the BLT Salad
Rinse the 1 head iceberg lettuce thoroughly and dry it well. Remove the outer leaves and tear the remaining lettuce into bite-sized pieces. Spread the mayo evenly over the lettuce in a large serving bowl. Add the crispy bacon, celery crowns, and tomato wedges, tossing gently to coat everything in the creamy dressing.
Finish with the 0.25 cup chopped fresh basil leaves and a final sprinkle of 0.25 tsp kosher salt and 0.125 tsp black pepper. Serve immediately while the bacon is still crispy and the lettuce is fresh. This salad keeps well for 2 hours if stored in the fridge, but the celery crowns soften over time, so enjoy it fresh!
Pro Tips For Making Blt Salad Recipe With Mayonnaise
- CRISP THE BACON LOW: I learned this the hard way—thick-cut bacon needs patience. Cook it on the lowest heat setting your stove offers (yes, even if it takes 20 minutes), or you’ll end up with chewy, uneven edges. The slow render keeps the fat flavorful and the meat tender enough to chop finely for that classic BLT texture.
- CHOP TOMATOES SMALL: Big chunks of tomato turn soggy fast in mayo. Dice them into ¼-inch pieces—small enough to eat without much chewing, but not so fine they disappear into the salad. A sharp knife and a steady hand make this easier (and safer) than you’d think.
- DRY THE LETTUCE WELL: Wet iceberg lettuce = a sad, watery salad. After washing, spin it dry in a salad spinner or pat it thoroughly with paper towels. The crunch is the whole point—don’t let it turn to mush just because you skipped this step.
- COOK EGGS TO 7 MINUTES: Soft-boiled eggs (6–7 minutes in simmering water) are perfect for this salad—the yolk stays creamy but holds its shape when halved. Overcook them, and you’ll have a dry, rubbery mess that fights the mayo. Use an egg timer—trust me, you’ll regret guessing.
Essential equipment for this recipe
Bacon Cooking Tools
For that perfect crispy bacon, you’ll need a wire cooling rack placed over a rimmed baking sheet—this prevents soggy bacon while allowing fat to drain. I swear by the OXO Good Grips rack for its sturdy design.
A digital meat thermometer like the Thermoworks Smoke ensures bacon hits 195°F internally without burning. 🔥
Dressing Essentials
A food processor with a sharp blade attachment is non-negotiable for silky homemade mayo—my go-to is the Cuisinart Mini-Prep Plus. For whisking the celery and tomato dressings, a stainless steel whisk (like OXO’s Good Grips) ensures smooth emulsification.
A small glass jar with a tight lid keeps dressings fresh for up to 5 days in the fridge.
Celery Prep Gear
Thin celery crowns require a sharp chef’s knife (I use Wüsthof’s 8-inch) and a mandoline for precision. A large mixing bowl with high sides prevents spills when tossing celery in dressing.
For blanching, a medium saucepan with a slotted spoon makes quick work of cooling celery in an ice bath.
Assembly Must-Haves
Serve this salad on a large wooden board or slate platter for rustic charm. A pair of tongs helps toss ingredients gently without crushing lettuce. For garnishing, keep fresh basil and black pepper in small bowls nearby.
A small spoon for drizzling extra mayo at the table adds that restaurant touch. ✨
Budget-Friendly Swaps
Skip the food processor? A hand mixer or even a fork works for mayo—just whisk eggs and oil slowly. Use a sharp paring knife instead of a mandoline for celery crowns.
A spoon can whisk dressings, though it takes more elbow grease. The key is patience—great BLT salad starts with crispy bacon and creamy dressing, no fancy tools required.
Nutrition facts
Frequently asked questions
Can I use store-bought mayo instead of homemade?
While homemade mayo adds that restaurant-quality richness, quality store-bought versions like Hellmann's or Duke's work perfectly fine. Just skip the egg blending step and use 1/2 cup of your preferred mayo in place of the homemade version. The key is choosing a mayo with no added sugar or artificial flavors to keep the authentic BLT taste.
Why do the celery crowns get soggy? Celery crowns soften when exposed to moisture over time. To prevent this, make them fresh and assemble the salad right before serving. If you must prep ahead, store the celery crowns separately from the dressing and add them just before serving. Also,
What's the best way to keep bacon crispy?
Bacon stays crispy when cooked properly and stored correctly. Use thick-cut bacon and cook it until golden brown (not black). Let it cool on a wire rack, not paper towels, to prevent steam from making it soggy. Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in a 350°F oven for 5 minutes to restore crispiness.
Can I make this salad ahead of time?
You can prep components ahead, but assemble last minute for best results. Make the mayo dressing 3 days ahead and store in the fridge. Cook the bacon 1 day ahead and keep it crispy by storing it in an airtight container. Prep celery crowns 1 day ahead but store them separately from the dressing. Assemble everything just before serving to maintain crisp textures and fresh flavors.
What are good variations for this BLT salad?
Try adding avocado slices for creaminess or blue cheese crumbles for tang. For extra crunch, toss in toasted walnuts or croutons. Swap iceberg lettuce for mixed greens or butter lettuce for variety. A drizzle of balsamic glaze adds sweetness, while a sprinkle of feta cheese gives a Mediterranean twist.