BLT Wedge Salad

BLT Wedge Salad

This recipe makes extra croutons. This is not a mistake. You will find a place for them – soup, lunch salad tomorrow, casual snacking, etc. If you truly hate on iceberg you could do this with some fancier lettuce, but pick a sturdy and crisp variety, not something delicate or droopy. Romaine would be fine…I guess…if you must.



3 C rustic bread, torn into bite-sized pieces
2 T olive oil
1 tsp kosher salt
½ tsp ground black pepper
5 slices bacon, diced
1 head iceberg lettuce
2 medium tomatoes, as ripe as possible
Salt and pepper
1000 Island Dressing (recipe below)


Preheat your oven to 400° F.

Scatter bread in an even layer on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss with your hands to evenly coat all the bread.

Bake for 15-20 minutes, stirring occasionally, until bread is golden and crispy. Remove from oven and set aside. These can be made a day in advance and kept in an airtight container.

While your croutons are baking, fry the bacon in a skillet over medium heat until brown and crisp, about 10 minutes. Drain on a plate lined with paper towels and set aside.

Quarter the iceberg, removing any browning or saggy leaves. Use a knife to cut the small wedge of core away from each quarter.

Dice the tomatoes and season lightly with kosher salt and black pepper.

Build the salad by placing your wedges on individual plates, or piling them all onto a serving platter. Then layer on the dressing (recipe below), diced tomatoes, bacon, and all the croutons (the real reason we’re all here, yes?).

Keywords: BLT salad, picnic food, summer salad, dinner salad