BLT Chopped Salad

Your favorite lunchtime sandwich turns into a salad with this easy recipe for BLT chopped salad with a zippy blue cheese dressing!

The Southern husband and I are inordinately fond of both wedge salads and BLTs. 

They are both scrumptiously delicious in their own different ways, and I love both of ’em.  But they both share one teeny tiny flaw, which is that they are a little unwieldy to eat. 

They require knives and slicing and dripping and napkins while you are eating, none of which has ever stopped us even for a second, but still, I took it as a challenge. 

And so…I put the two of them together and CHOPPED them.  As in, BLT chopped salad!

What does chopped salad mean?

Unlike a regular salad which tosses all of its various ingredients together, a chopped salad goes one step further and chops them all up together.

You might have run into this at your local salad bar, and you CAN do it that way – literally putting everything onto a big cutting board and chopping it all up at the same time.

I find that for the home kitchen it’s easier to do the chopping of the ingredients separately, and then mixing them together until they are completely integrated morsels of deliciousness!

Here’s how you make a BLT Chopped Salad!

Back at this salad, here’s how my thinking went. A wedge salad is usually a wedge of iceberg lettuce topped with blue cheese dressing, tomato and bacon, and a BLT is…well, I don’t need to tell you what a BLT is, right? 

So I took the following from both of these lovelies:

1. Bacon.  Natch.

2. Lettuce. I used the romaine variety that I like on my BLTs instead of the iceberg kind.  Sorry, icebergs everywhere.

3. Tomatoes. I used sweet little cherry tomatoes, because they are so easy to chop in half and because they are just plain delicious all year round, even in the middle of winter.

4. Blue cheese dressing.  The homemade kind, which will take you two shakes to whirl up.

Start by making the dressing, which is as easy as mixing up all the ingredients with a fork (or if you are lazy like me, in your little baby food chopper thing).

Now chop up the bacon, the lettuce and the tomatoes into bite sized pieces and put it all together in a mixing bowl. 

Wash your hands up good, drizzle on as much dressing as you like, and mix the whole thing together gently with your hands.  I know, but it’s the very best way to toss salad.  It is.  Trust me.

Grind on a little fresh ground pepper and there you have it – a cross between a wedge salad and a BLT that requires only a fork and an appetite – no dribbling, no cutting, no muss and no fuss. 

Only deliciousness. 

And if you happen to have some nice juicy steak slices on the side, or a grilled cheese sandwich…oh my goodness.

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Updated (and made even more delicious!) from a previously published Framed Cooks post!