Introduction & Inspiration
When summer rolls around and the sun is shining bright, I start craving fresh, hearty salads that are full of flavor and texture.
This Summer BLT Chopped Salad brings everything I love about a classic BLT sandwich—crispy bacon, juicy tomatoes, crisp lettuce—and turns it into a vibrant, satisfying salad.
It’s fresh, it’s colorful, it’s packed with texture, and best of all, it’s easy enough to whip up for any summer gathering or casual weeknight dinner.
Nostalgic Appeal
Growing up, BLTs were a summer staple—whether it was lazy weekend lunches or quick dinners after a day spent outside.
Turning those familiar flavors into a chopped salad brings back that same nostalgic joy, but with a fresh, summery twist that feels lighter and a little more festive.
Every bite reminds me of sunny days, smoky bacon sizzling in the kitchen, and tomatoes picked fresh from the garden.
Homemade Focus
What I love most about this salad is how fresh and real every component is.
From the oven-crisped bacon to the sautéed corn and diced avocado, every part of this salad is prepared with care and attention to flavor.
There’s no shortcut here—just wholesome, simple ingredients that come together in the most delicious way.
Making it yourself ensures you get the perfect balance of crunch, creaminess, saltiness, and sweetness in every bite.
Flavor Goal
My flavor goal for this Summer BLT Chopped Salad was to create a dish that’s bold, balanced, and irresistibly crave-worthy.
The crispy bacon brings savory richness, the sweet corn and juicy tomatoes add brightness, and the creamy avocado ties it all together.
A touch of feta adds a salty punch, and the croutons give the perfect final crunch.
The result is a salad that feels hearty but fresh, indulgent but still light enough to go back for seconds.
Ingredient Insights
Bacon is the star here, bringing smoky, salty goodness that anchors the salad.
Romaine lettuce gives the salad a crisp, sturdy base that holds up beautifully to all the toppings and dressing.
Tomatoes bring juiciness and sweet-tart flavor; sun-dried tomatoes can be used if you want an even more intense, savory note.
Corn adds a pop of sweetness and crunch, especially when sautéed to bring out its natural sugars.
Avocado gives the salad a creamy contrast, making each bite feel rich and satisfying.
Red or green onions bring a sharp, bright bite that keeps the flavors balanced.
Croutons add that classic BLT crunch, and crumbled feta cheese layers in a briny, salty finish that makes the flavors pop.
Essential Equipment
A rimmed baking sheet lined with foil is perfect for baking the bacon to crispy perfection.
A large skillet is needed for sautéing the corn.
Sharp knives and a sturdy cutting board make chopping the veggies easy and efficient.
A big mixing bowl is essential for tossing everything together evenly without squashing the ingredients.
List of Ingredients with Measurements
For the Salad:
- 1 pound bacon
- 8 cups romaine lettuce, chopped
- 2 cups cherry or grape tomatoes, halved (or use sun-dried tomatoes)
- 1 cup corn (fresh, canned, or frozen and thawed)
- 1 avocado, diced
- ½ small red onion or a few green onions, thinly sliced
- 1 cup croutons
- ½ cup feta cheese, crumbled
For Cooking and Dressing:
- 1 tablespoon olive oil (for sautéing corn)
- Salad dressing of choice (ranch, balsamic vinaigrette, or citrus-based dressing)
Step-by-Step Instructions
Step 1: Cook the Bacon
Preheat your oven to 400°F (200°C).
Line a cookie sheet with tin foil for easy cleanup and arrange the bacon slices in a single layer.
Bake for 15–20 minutes, until the bacon is crispy and golden.
Remove from the oven and let the bacon drain on paper towels.
Once cooled, chop the bacon into bite-sized pieces.
Step 2: Sauté the Corn
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the corn and sauté for about 5 minutes, stirring occasionally, until slightly golden and tender.
Remove from heat and let the corn cool.
Step 3: Prepare the Salad Base
In a large mixing bowl, add the chopped romaine lettuce.
Add the halved tomatoes (or sun-dried tomatoes for extra depth), cooled corn, diced avocado, and thinly sliced onions.
Step 4: Assemble the Salad
Add the chopped bacon and crumbled feta to the bowl.
Toss gently to mix everything evenly.
Step 5: Add Crunch and Dressing
Sprinkle the croutons over the top.
Drizzle with your chosen salad dressing—ranch, balsamic vinaigrette, or a light citrus dressing all work beautifully.
Step 6: Toss and Serve
Give the salad one final toss to coat everything lightly in dressing.
Serve immediately for the freshest, crunchiest texture.
Storage Instructions
Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 2 days.
For best results, keep the dressing on the side if you plan to store it, and add it right before serving.
Make Ahead:
You can prep the bacon, corn, and chopped vegetables ahead of time.
Store them separately in the fridge and assemble the salad right before serving to maintain the best texture.
Warm Up:
This salad is best served cold or at room temperature.
No reheating needed—just toss and enjoy.
Troubleshooting (FAQ)
Why is my salad soggy?
Adding dressing too early can make the lettuce wilt.
Toss the salad with dressing just before serving to keep it crisp.
Can I make this without bacon?
Sure! You can swap in crispy chickpeas or a plant-based bacon alternative for a vegetarian version.
What kind of dressing works best?
Ranch, balsamic vinaigrette, or a lemony citrus dressing all pair wonderfully with the bold flavors of the salad.
Can I use a different cheese?
Yes! Goat cheese or blue cheese crumbles are delicious alternatives to feta.
Tips and Variations
- Add grilled chicken or shrimp for an extra protein boost.
- Swap the croutons for crispy tortilla strips for a fun Tex-Mex twist.
- Add a handful of arugula or baby spinach for extra greens.
- Drizzle a little extra lime juice over the salad for a bright, zesty finish.
- Top with chopped fresh herbs like parsley or basil for an extra layer of freshness.
Serving and Pairing Suggestions
- Serve as a main course for a light, summery lunch or dinner.
- Pair with a chilled rosé, a crisp lager, or sparkling water with lemon.
- Serve alongside grilled meats or seafood for a full summer meal.
- Perfect for potlucks, barbecues, or casual gatherings where you want something easy and crowd-pleasing.
Nutritional Information
This Summer BLT Chopped Salad is a balanced mix of protein, fiber, healthy fats, and fresh veggies.
The bacon and feta add richness and saltiness, while the veggies and avocado keep it refreshing and nourishing.
It’s a hearty but feel-good salad that leaves you full and satisfied without feeling heavy.
Summer BLT Chopped Salad
Description
Make this Summer BLT Chopped Salad for a fresh, hearty meal! Crisp bacon, sweet corn, juicy tomatoes, and creamy avocado come together in a vibrant, satisfying summer salad.
Ingredients
For the Salad:
-
1 pound bacon
-
8 cups romaine lettuce, chopped
-
2 cups cherry or grape tomatoes, halved (or use sun-dried tomatoes)
-
1 cup corn (fresh, canned, or frozen and thawed)
-
1 avocado, diced
-
½ small red onion or a few green onions, thinly sliced
-
1 cup croutons
-
½ cup feta cheese, crumbled
For Cooking and Dressing:
-
1 tablespoon olive oil (for sautéing corn)
-
Salad dressing of choice (ranch, balsamic vinaigrette, or citrus-based dressing)
Instructions
Step 1: Cook the Bacon
Preheat your oven to 400°F (200°C).
Line a cookie sheet with tin foil for easy cleanup and arrange the bacon slices in a single layer.
Bake for 15–20 minutes, until the bacon is crispy and golden.
Remove from the oven and let the bacon drain on paper towels.
Once cooled, chop the bacon into bite-sized pieces.
Step 2: Sauté the Corn
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the corn and sauté for about 5 minutes, stirring occasionally, until slightly golden and tender.
Remove from heat and let the corn cool.
Step 3: Prepare the Salad Base
In a large mixing bowl, add the chopped romaine lettuce.
Add the halved tomatoes (or sun-dried tomatoes for extra depth), cooled corn, diced avocado, and thinly sliced onions.
Step 4: Assemble the Salad
Add the chopped bacon and crumbled feta to the bowl.
Toss gently to mix everything evenly.
Step 5: Add Crunch and Dressing
Sprinkle the croutons over the top.
Drizzle with your chosen salad dressing—ranch, balsamic vinaigrette, or a light citrus dressing all work beautifully.
Step 6: Toss and Serve
Give the salad one final toss to coat everything lightly in dressing.
Serve immediately for the freshest, crunchiest texture.
Storage Instructions
Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 2 days.
For best results, keep the dressing on the side if you plan to store it, and add it right before serving.
Make Ahead:
You can prep the bacon, corn, and chopped vegetables ahead of time.
Store them separately in the fridge and assemble the salad right before serving to maintain the best texture.
Warm Up:
This salad is best served cold or at room temperature.
No reheating needed—just toss and enjoy.
Recipe Summary and Q&A
This Summer BLT Chopped Salad is everything I love about summer food: fresh, colorful, hearty, and full of bold, balanced flavors.
It’s easy to customize, simple to make, and guaranteed to be a hit at any meal.
If you try any fun twists or have questions about the recipe, I’d love to hear how you make it your own!
Call-to-Action
If you make this Summer BLT Chopped Salad, don’t forget to leave a comment and tell me how you loved it!
Save this recipe for your next summer gathering or easy weeknight meal, and share it with a friend who loves fresh, hearty salads.
Let’s keep making bright, delicious meals together!