Bacon is not usually at the top of the list of healthy ingredients. But we’ve combined it with a lettuce and tomato salad, and a micro-greens garnish to make it the tastiest “Healthy BLT” salad bowl ever. The huge heirloom tomatoes take center stage here, so make sure you get the ripest you can. We suggest you head to the farm stand nearest you!

Where Does the BLT Come From? 

For New Yorkers, the BLT is a bodega staple. But some believe that it actually has its origins in the English tea sandwich in the Victorian era, then evolved into the “club sandwich” that came out of the dining car menus of the early twentieth century. It rose to its peak of popularity in the early 2000s and has remained a go-to deli order for many. This salad take on it is obviously not a sandwich. But the BLT’s ubiquity is proof that many people gravitate towards simple ingredients and nutrient-rich recipes that combine protein, vegetables, and carbs.

Healthy BLT Salad Recipe

Ingredients

  • 4 large heirloom tomatoes
  • 1/2 cup mixed heirloom cherry tomatoes
  • 1/2 pound bacon
  • 20 Town House Crackers
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper
  • Micro greens for garnishing

Instructions

  1. Cut tomatoes into thick 1/2 inch slices and cut each cherry tomato in half. Set aside.
  2. Bake bacon at 400 degrees on a parchment lined baking sheet until crispy, about 20 minutes. Let cool and crumble or chop into bite sized pieces. Set aside.
  3. Using the same pan you used for the bacon, place the crackers on the parchment and bake for 10 minutes until they are slightly browned. They will absorb some of the bacon fat and become super delicious.
  4. In a bowl mix together mayonnaise, lemon juice, garlic powder, and black pepper. Spread evenly onto a large serving platter. Arrange tomatoes on top.
  5. Garnish with bacon pieces, crumbled crackers, and micro greens.
  6. Finish with a sprinkle of Maldon salt and serve.

More Bacon Ideas

Story by Emma Riva / Recipe by Anna Franklin / Photography by Laura Petrilla 

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