Stuffed BLT Salad

blt tomato salad
Photo: Christopher Testani
Prep Time:
25 mins
Total Time:
35 mins

In this twist on a classic BLT, big, meaty, juicy heirloom tomatoes take center stage, and bread plays a supporting role. For toast infused with the flavors of traditional Spanish pan con tomate, serve the stuffed tomato on top of it. As you cut through the tomato, the juices will soak into the bread and make it all the more delicious!


  • 4 slices bacon, cut into ½-inch pieces (1 cup)

  • 4 slices white sandwich bread

  • ¼ cup mayonnaise

  • 4 large heirloom tomatoes, such as Brandywine, Cherokee Purple, or Big Yellow Zebra

  • Kosher salt and freshly ground pepper

  • ¼ cup extra-virgin olive oil

  • 4 cups packed thinly sliced iceberg lettuce or chopped frisee, or a combination


  1. Cook bacon in a large skillet over medium heat until browned and most of fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain. Discard fat; wipe skillet clean. Brush both sides of bread slices with mayonnaise. Return skillet to medium heat and toast bread, flipping once, until golden brown and crisp, about 2 minutes per side.

  2. Slice tomatoes 1/2 inch below stem ends to remove tops. Scoop out pulp and seeds from centers of tomatoes, leaving behind hollowed-out shells, and transfer to a strainer set over a bowl. When drained, remove pulp from strainer and chop; discard seeds in strainer. Reserve juices in bowl.

  3. Generously season insides of hollowed tomatoes with salt and pepper. In a large bowl, whisk together oil and 1/4 cup reserved tomato juice; season with salt and pepper. Add greens, chopped tomato pulp, and bacon, tossing to evenlycoat; season with salt and pepper. Divide mixture evenly among tomatoes. Cut toasts into triangles and serve, alongside tomatoes, or place tomatoes on top of whole toasts to serve.

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