BLT Salad

American Entrée
25 min.
4 Servings
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Deconstruct a classic sandwich with this 25-minute recipe for a BLT salad full of thick, fresh heirloom tomatoes, crispy bacon and arugula.


  • 2 lbs. heirloom tomatoes
  • 1 red onion
  • 1 lb. Nature’s Basket bacon
  • ¼ cup Napa Valley Naturals organic red wine vinegar
  • ½ cup Market District extra virgin olive oil
  • 1 tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 2 oz. Nature’s Basket arugula


  Prep Time: 10 min. • Cook Time: 15 min.

Preheat oven to 375°F. Remove the cores from the tomatoes and cut into 1-inch thick slices. Peel onion and slice very thinly.

Arrange bacon on sheet tray and cook in the oven for 12 minutes or until golden brown and crispy. Remove from oven and let cool, and then cut into thirds.

In a small bowl, combine red wine vinegar, olive oil, salt, and pepper.

Arrange the tomato and onion slices on a platter and drizzle with half of the dressing. Sprinkle with the arugula and bacon slices. Drizzle with remaining dressing and enjoy!

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