BLT Salad

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


  • 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.
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