15-Minute BLT Chopped Salad
A deconstructed BLT transformed into a hearty chopped salad with fresh vegetables and homemade buttermilk ranch dressing. Crispy bacon, ripe tomato, cool cucumber, and sweet corn combine with tender greens for a dish that balances familiar sandwich flavors with garden freshness. Serve for lunch, light dinner, or as a crowd-pleasing side. This version bypasses bottled dressing, building creamy ranch from scratch with real buttermilk, fresh herbs, and quality mayonnaise for superior flavor and texture control.
Ingredients
- ½ cup cooked bacon, diced
- 3 to 4 cups salad greens, chopped or torn
- 1 small/medium tomato, sliced thin
- ½ cucumber, thinly sliced
- ¼ cup carrots, thinly sliced
- ¼ cup peas, frozen or fresh
- ¼ cup corn, frozen or fresh
- ½ cup mayonnaise, heaping, lite or regular
- ½ cup sour cream, heaping, lite or regular
- ¼ cup buttermilk, plus extra to thinmilk + lemon1/4 cup milk + 1 teaspoon lemon juicepantry substitute
let sit 5 minutes before using
Full guide → - 2 tablespoons flat-leaf parsley, fresh, minced
- 1 to 2 tablespoons lemon juice, fresh
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoons green onion, fresh, minced
- 1 small garlic clove, peeled(optional)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, ground, or to taste
Instructions
- 1
Cook bacon according to package directions, dice small, and set aside.
- 2
Combine greens in a large bowl, then arrange tomato, cucumber, carrots, peas, and corn on top.
- 3
Sprinkle bacon pieces over vegetables.
- 4
Add all dressing ingredients to a food processor or blender.
- 5
Blend until smooth and creamy, about 30 seconds.
- 6
Taste and adjust seasoning with lemon, oil, herbs, salt, and pepper as needed.
- 7
Transfer dressing to a glass jar or airtight container.
- 8
Drizzle dressing over salad, toss to combine, and serve immediately.
Tips
Adjust dressing consistency by adding buttermilk gradually; brands vary in thickness, so start with 1/4 cup and add more to reach desired pourable consistency.
Prepare salad components ahead and store separately in airtight containers, then assemble and dress just before serving to keep greens crisp.
Make dressing 1-2 hours before serving to allow flavors to meld and freshen taste before final seasoning adjustment.
Good to Know
Dressing keeps 7-10 days in airtight glass jar or container in refrigerator. Shake well before using. Assembled salad best served immediately; store components separately if preparing ahead.
Prepare salad vegetables and cook bacon up to 1 day ahead, storing in separate airtight containers. Make dressing up to 2 days ahead. Assemble and dress no more than 30 minutes before serving.
Serve immediately after tossing with dressing while greens are crisp. Accompany with crusty bread or crackers. Pairs well with grilled chicken, fish, or additional protein for heartier meal.
Common Mistakes
Do not dress salad more than 30 minutes ahead to avoid wilted greens.
Do not skip gradual buttermilk addition; over-thinning dressing makes it runny and dilutes flavor.
Do not use warm bacon; cool slightly before adding to prevent wilting greens.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
let sit 5 minutes before using
Full guide →FAQ
Can I make this salad ahead for meal prep?
Yes, prepare components separately and store in airtight containers for up to 1 day. Make dressing up to 2 days ahead. Assemble and dress just before eating to keep greens crisp and maintain texture.
What if I don't have buttermilk for the dressing?
Substitute with equal parts milk mixed with lemon juice or vinegar; let sit 5 minutes before using. Greek yogurt thinned with milk also works. Flavor will vary slightly but dressing remains creamy.
How long does homemade ranch dressing keep?
Store in airtight glass jar or container in refrigerator for 7-10 days. Shake well before each use. Discard if any off odors develop or if mold appears.