Lettuce, Bacon and Cherry Tomato Salad with Aioli Dressing

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Today is exciting because it’s my very first time participating in Surprise Recipe Swap! Basically food bloggers are assigned another food blog at random, and then we choose a recipe from that blog to make and photograph. But we can’t tell anyone until today, aka the big reveal. Fun!

BLT Salad

I was assigned Sew What’s Cooking with Joan! and I chose basically a BLT Salad. It was an easy choice, really; I love BLT sandwiches, and I love salads, so putting them together sounded like a terrific idea. Turns out, it definitely was.

undressed BLT salad

This was a delicious salad. Matt and I kept going back for more. I think the aioli dressing was what made it. Though it didn’t look much like the mayo you would spread on your sandwich bread, it tasted like a better version of plain mayo dressing the greens and tomatoes and bacon. Really tasty!

bacon over tomatoes and greens

The only change I made was possibly to the amount of greens used. Joan calls for 12 cups of salad greens, and I never bother to measure my greens for salad. So I used a 5 ounce package of spring mix greens, and it was plenty. The ratio of greens to tomato was fine. Enjoy!

Bacon, Lettuce and Tomato Salad with Aioli Dressing

Source: Sew What’s Cooking with Joan

8 slices of applewood-smoked bacon, chopped
5 oz. package of your favorite greens, I like spring mix or arugula
10 oz. yellow and red cherry tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced or pressed
3 tbs mayonnaise
1 1/2 tbs white wine vinegar
Fresh ground pepper and pinch of salt

Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until well blended. Season dressing with salt and freshly ground pepper. Pour over greens and tomatoes and toss to coat. Sprinkle bacon over and serve.

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11 responses to “Lettuce, Bacon and Cherry Tomato Salad with Aioli Dressing

  1. Julie,

    Your BLT Salad looks beautiful.

    My mom always grew an abundance of heirloom tomatoes, and in an effort to stay ahead of the crop, she would make a similar salad at least once or twice a week through the growing season. She cooked her maple syrup glazed bacon on a rack over a baking sheet in the oven. We were big BLT sandwich fans at our house, and to carry the idea over to the salad, she would make croutons from slices of home made sourdough bread brushed with garlic infused oil. Instead of baby greens, she would use romaine or a mixture of romaine and spinach. I still carry on the tradition of the BLT salads using whatever type of fresh greens, tomatoes, and artisnal bread are available. Whether it’s a sandwich or a salad, everything with bacon is just wonderful. Yummy!

    • Texan New Yorker

      Thanks Patricia! I just adore heirlooms, someday I will grow them myself, when I have a house and a tad bit of room to do so. How lovely to grow up with them in your backyard! Yeah, after eating it, I was kicking myself for not making croutons, that would have been so tasty. Next time! 🙂

  2. What a wonderful salad. You can never go wrong with bacon 🙂
    I can imagine that as my dinner tonight! Pinned!

    • Texan New Yorker

      Thanks! I agree, bacon makes everything better. And thanks for hosting the SRS, it was so fun! I can’t wait until next month now.

  3. I love the sound of this salad, can’t wait to make it using my fresh garden tomatoes this summer!

    • Texan New Yorker

      Thank you Nancy! This salad with fresh garden tomatoes (really any dish with fresh garden tomatoes) sounds fantastic. I hope you enjoy it!

  4. This salad looks fantastic! Great SRS pick!! 🙂

  5. Looks just like a BLT salad! (Welcome to SRS.) 🙂

  6. Pingback: Summer Produce Recipe Round-Up | The Texan New Yorker

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