Diva Tasting: Sheet Pan BLT…

Sheet pan Blt Salad


BLT Salad:

8 Slices Peppered Bacon

12 Ounces Sourdough Bread

12 Ounces Crusty Bread Cubes

1 Pint Cherry Tomatoes

¾ Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

4 Cups Arugula

Avocado Mayo:

1 Medium Avocado – Peeled, Pitted, And Quartered

3 Tablespoons Mayonnaise

1 Medium Lemon, Juiced

¼ Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper


Step 1 Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.

Step 2 Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.

Step 3 Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.

Step 4 Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.

Step 5 Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Don’t toss in arugula until just before serving so it doesn’t get too wilted. Serve immediately. Serves 4


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