Quick and easy BLT salad recipe with bacon, cheese, tomatoes, cucumbers and more!
3medium heads of romaine lettuce
10cocktail cucumbers, or 5 medium persian
1 to 2red bell peppers
3 to 4small shallots, or 2 large
2cupscherry or baby heirloom tomatoes
1cupfeta cheese crumbles or cubes
OR use gorgonzola, blue, cheddar or goat cheese
2tbspfreshly chopped dill
2tbspfreshly chopped parsley
1cupdressing of choice
salt and pepper, to taste
You can easily scale this recipe up or down depending on how many servings you need. Also, feel free to add your favorite veggies, such as radishes, zucchini, cauliflower or broccoli to the mix!
Start by preparing the bacon slices. Preheat a large frying pan over medium high heat and fry the bacon for 2 to 4 minutes per side, until golden and crispy. Transfer the bacon onto a tray lined with paper towels to absorb any excess grease. Once the bacon has cooled, chop it into small bits.
Next, wash and prepare the vegetables. Rinse and sort the romaine lettuce and let dry. Once dried, stack the leaves in bunches of 5 or 6 and use a sharp knife to cut off the ends, then chop into bite sized pieces. Spread the romaine lettuce over a large platter or layer into a large casserole tray (easy serving!).
Chop the red bell pepper into bite sized pieces, about 1/2-inch in size. Slice the cucumbers into thin slices. Cut the cherry tomatoes in half or quarters. Slice the shallot thinly and cube the feta cheese, if needed. Sprinkle the sliced and chopped veggies and cheese in an even layer over the bed of romaine lettuce. Sprinkle the prepared bacon bits over the top.
Quarter the avocado, then carefully slice the avocado segments thinly. Fan them gently and place on top of the salad. If desired, simply chop the avocado into bite sized pieces and sprinkle over the top. Sprinkle the freshly chopped herbs, season with salt and pepper to taste and then pour the dressing over the top. If not serving right away, keep the dressing on the side.