BLT Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

BLT Salad



    Determined Triathlete Never Lost Hope
    Chef Chris Prosperi

    This recipe makes one quart.


    • 6 strips of thick-cut bacon, cooked, drained and chopped
    • 4 cups of cherry or grape tomatoes, cut in half
    • 1 cup croutons
    • ½ cup diced red onion
    • 12 basil leaves, thinly sliced
    • 2 Tbsp. balsamic vinegar
    • 1 Tbsp. extra virgin olive oil
    • ½ Tsp. kosher salt
    • ¼ Tsp. sugar
    • A couple of grinds of fresh ground black pepper
    • One head of romaine, shredded


    BLT Salad

    [HAR] BLT Salad
    A recipe to enjoy that final batch of summer tomatoes.
    (Published Wednesday, Aug. 30, 2017)

    • Place the chopped cooked bacon, tomato halves, croutons, diced red onion and basil in a medium mixing bowl and mix well.
    • Toss with balsamic vinegar, olive oil, kosher salt, sugar and a couple of grinds of black pepper.
    • Taste and adjust seasoning with salt and sugar if needed.
    • Serve over shredded romaine.