BLT Salad with Peaches

This BLT salad with peaches, heirloom tomatoes, bacon, homemade croutons, and creamy lemon herb mayo dressing tastes just like summer.

Course Main Course, Salad

Cuisine American

Keyword BLT salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 522kcal

8 slices bacon , about 12 ounces or ⅔ of a pound
4 cups bread cubes , about 8 ounces cut into ¾ inch squares from a sturdy bread like sourdough
¼ teaspoon Kosher salt
2 heads Boston/bibb/butter lettuce , chopped or torn
1 ¼ pound heirloom tomatoes , cut into chunks, or you could use cherry tomatoes
1 pound about 3 medium peaches, cut into slices or chunks
Freshly ground black pepper , for serving (optional)

Fry the bacon in a large skillet (preferably cast iron) over medium heat until it's reached your desired level of doneness (about 5 minutes or so, flipping halfway). Transfer to a paper towel-lined plate to drain and cool, then tear it into pieces. Add the sourdough cubes to the same pan used to cook the bacon in, along with the salt, and toss to coat them in the grease. Toast the bread cubes on all sides until golden, about 5-6 minutes or so. Transfer to a plate or bowl to cool while you prep the rest of the salad.
Make the dressing. Add all of the ingredients to a jar or a small bowl and shake or whisk well to thoroughly combine. Taste and add more salt if desired.
To assemble the salad, divide the lettuce among 4 large bowls or plates. Layer with the bacon, croutons, tomatoes, and peaches. Use a spoon to drizzle the dressing overtop. Top with some freshly ground black pepper if desired.

The dressing makes about ½ cup.
The croutons can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. To reheat, bake the frozen croutons on a baking sheet at 300°F until thawed and crisp.