BLT Bread Salad

The Good News To make this Italian-style salad, Joy Manning tosses cubes of bread with just a little B (bacon) and lots of healthy L (soft butter lettuce) and T (small yellow and red tomatoes). Instead of mayonnaise, she blends the basil-inflected dressing with protein-rich soft tofu.

Slideshow: More Main-Course Salads

  • Total Time:
  • Servings: 4

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  • Three 3/4-inch-thick slices of rustic white bread, cubed (4 cups)
  • 3 ounces soft silken tofu
  • 1/4 cup basil leaves
  • 2 tablespoons canola oil
  • 1 tablespoon Champagne vinegar
  • 1/2 small shallot, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 4 thick slices of bacon (4 ounces), cut crosswise into 1/2-inch strips
  • 1 head butter lettuce, torn into bite-size pieces (about 5 cups)
  • 1 cup red cherry tomatoes, halved
  • 1 cup yellow pear tomatoes, halved

How to make this recipe

  1. Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.

  2. Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, Champagne vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve.

  3. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.

  4. In a large bowl, toss the toasted bread cubes with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve.


One Serving 261 cal, 13 gm fat, 2.1 gm sat fat, 29 gm carb, 2.7 gm fiber.

Contributed By Photo © Hallie Burton Published August 2009

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