Bacon Lettuce Tomato Salad




  • 8 slices bacon, cooked until crispy then sliced or crumbled, drippings reserved
  • 1/4 loaf ciabatta bread, cut in half horizontally
  • olive oil if desired, instead of the bacon drippings
  • salt and pepper
  • 1 carton, a pint of small tomatoes, halved
  • 4 cups lettuce, preferably green, red or romaine, chopped

Sweet & Tangy Mayonaisse Dressing:

  • 1/2 cup of Mayonaisse
  • 1 tablespoon vinegar, white, white wine or apple cider
  • 1 tablespoon sugar
  • salt & pepper to taste (heavy on the pepper)
  • water to thin to desired consistency


Bacon Lettuce Tomato Salad:

Make Croutons: Brush or drizzle the cut side of the ciabatta generously with olive oil or bacon drippings. Sprinkle generously with salt and pepper. Grill or place cut side down in skillet until the bread is golden and crunchy. May be placed under a broiler, instead. When cool enough to handle, cut into 1-inch squares.

Add the lettuce to the bottom of the salad bowl. Top with the tomatoes, bacon, and croutons. Drizzle with dressing and toss. May be made ahead by about 1/2 an hour if tossed or longer if the dressing is added before serving.


Mix all ingredients together except for the water. Taste and adjust seasonings. Add water by the tablespoon to get to a pourable consistency. Dressing should not be too thick; it needs to be absorbed a bit by the croutons. Dress the salad generously; there may be a bit of dressing leftover.

Keywords: Bacon, Bread, German, leftover bread, Lettuce, Main dish salad, Mayonnaise, Salad, Salad Dressings, side salads, Tomatoes, Vinegar

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