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BLT Salad with Peaches
This BLT salad with peaches, heirloom tomatoes, bacon, homemade croutons, and creamy lemon herb mayo dressing tastes just like summer.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
522 kcal
Course:
Main Course, Salad
Cuisine:
American
Ingredients
- 8 lices Bacon , about 12 ounces or ⅔ of a pound
- 4 cups bread cubes , about 8 ounces cut into ¾ inch squares from a sturdy bread like sourdough
- ¼ teaspoon kosher salt
- 2 lettuce chopped or torn, Boston, bibb, or butter variety heads
- 1 ¼ pound tomato cut into chunks, or you could use cherry tomatoes, heirloom
- 1 pound peach about 3 medium, cut into slices or chunks
- black pepper for serving (optional, freshly ground
For the dressing
- ¼ cup mayonnaise Duke’s or Hellman’s brand
- 1 tablespoon chives chopped
- 1 tablespoon basil leaves chopped
- ½ teaspoon lemon zest
- 2 tablespoons milk or buttermilk
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
Instructions
- Fry the bacon in a large skillet (preferably cast iron) over medium heat until it's reached your desired level of doneness (about 5 minutes or so, flipping halfway). Transfer to a paper towel-lined plate to drain and cool, then tear it into pieces. Add the sourdough cubes to the same pan used to cook the bacon in, along with the salt, and toss to coat them in the grease. Toast the bread cubes on all sides until golden, about 5-6 minutes or so. Transfer to a plate or bowl to cool while you prep the rest of the salad.
- Make the dressing. Add all of the ingredients to a jar or a small bowl and shake or whisk well to thoroughly combine. Taste and add more salt if desired.
- To assemble the salad, divide the lettuce among 4 large bowls or plates. Layer with the bacon, croutons, tomatoes, and peaches. Use a spoon to drizzle the dressing overtop. Top with some freshly ground black pepper if desired.
Cup of Yum
Notes
- The dressing makes about ½ cup.
- The croutons can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. To reheat, bake the frozen croutons on a baking sheet at 300°F until thawed and crisp.
Nutrition Information
Calories
522kcal
(26%)
Carbohydrates
47g
(16%)
Protein
15g
(30%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
36mg
(12%)
Sodium
965mg
(40%)
Potassium
856mg
(18%)
Fiber
7g
(28%)
Sugar
18g
(36%)
Vitamin A
4348IU
(87%)
Vitamin C
29mg
(32%)
Calcium
132mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 522
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 965mg | 40% |
| Potassium | 856mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 4348IU | 87% |
| Vitamin C | 29mg | 32% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.