Bacon, Lettuce and Tomato Salad 🍅

The more you know:  tomato season in the Northeast runs from late June through October.

A healthy twist on a favorite American sandwich that’s in season.  This BLT Salad keeps all the smoky, juicy charm of the classic sandwich but elevates the whole experience — crisp lettuce, ripe tomatoes, and bacon (or turkey bacon) tossed in a savory, jar‑shaken dressing. But the real surprise:  polenta croutons: golden, crunchy, gluten‑free friendly little bread‑replacements that turn a simple salad into a crunchy, creamy delight.

Royalty-free image.  

Ingredients

Salad Base

  • Chopped and washed Romaine or Farmers Market Lettuce
  • 1 large field or heirloom tomato, chopped
  • 4 strips bacon or turkey bacon, broiled or grilled, cubed or shredded (Add more bacon if desired — it’s your salad.)

Dressing (Jar‑Shaken & Emulsified) - Mayo or No Mayo

Add to a jar:

  • 1 tbsp mayonnaise or vegan mayonnaise
  • 1 tbsp Dijon mustard
  • Splash of red wine vinegar
  • Splash of balsamic vinegar
  • Salt, pepper, garlic powder
  • Dash of Worcestershire sauce or coconut aminos
  • 1 tsp white miso paste
  • ½ tsp honey

Shake until glossy and emulsified.

Polenta Croutons (Gluten‑Friendly & Crispy)

Crisp outside, creamy inside, and perfect for BLT salads.

Ingredients

  • 1 tube prepared polenta (or 2 cups cooked/firm polenta)
  • Olive oil
  • Salt + pepper
  • Optional: smoked paprika, garlic powder, dried oregano

Method

  1. Cut polenta into small cubes (for croutons) or batons (for fries).
  2. Toss with olive oil, salt, pepper, and optional seasonings.
  3. Air‑fry at 400°F for 12–15 minutes or roast at 425°F for 20–25 minutes until crisp and golden.
  4. Cool slightly so they stay crunchy in the salad.

Assembly

  1. Combine lettuce and tomatoes in a large bowl.
  2. Add bacon.
  3. Add polenta croutons or serve polenta fries on the side.
  4. Pour over the dressing and toss gently.

Enhance With:

  • Avocado
  • Deli turkey
  • Shredded cheese
  • Small roast potatoes
  • Cucumber


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