Classic BLT Salad with Creamy Ranch Dressing
A fresh and easy no-cook BLT salad featuring crisp bacon, ripe tomatoes, crunchy lettuce, and a creamy homemade ranch dressing. Perfect for a quick and satisfying lunch with classic American flavors.
Ingredients
Check ingredients as you go.
- Salad Base
- Dressing
Let’s make it
Salad Base
Prepare the salad base by chopping the romaine lettuce, halving the cherry tomatoes, finely slicing red onion, and dicing cucumber if using. Place all in a large salad bowl.
Salad Base
Cook the bacon slices in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels and crumble into bite-sized pieces.
Salad Base
Add the crumbled bacon to the salad bowl with the vegetables and gently toss to combine all ingredients evenly.
Dressing
If making homemade ranch dressing, whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper in a small bowl until smooth and creamy.
Dressing
Pour the ranch dressing over the salad and toss gently to coat all ingredients. Adjust salt and pepper to taste.
Tips & notes
For extra texture, toast some croutons separately and sprinkle on top before serving. Use thick-cut bacon for more bite and flavor. This salad holds well for a few hours in the fridge if dressing is kept separate until just before serving.
Saving it for later
Store leftover salad and dressing separately in airtight containers in the refrigerator. Consume the salad within 2 days for best freshness; dressing can last up to 5 days refrigerated.
Reheating
This salad is best served cold or at room temperature. Do not reheat once dressed. If reheating bacon separately, gently warm in a skillet until crisp.
