Green Salad with Bacon, Tomato, and Blue Cheese Crumbles
A vibrant and satisfying salad combining crisp mixed greens with smoky bacon, sweet cherry tomatoes, peppery red onion, and tangy blue cheese. Dressed simply with a shallot vinaigrette that lets each ingredient shine. Perfect as a side dish or light main course.
Steps
Before you start
- Wash and dry the mixed greens thoroughly (a salad spinner works best)—excess water will dilute the dressing
- Have all ingredients prepped and ready before assembling, so the salad stays cold and crisp
- Use thick-cut bacon if possible for better texture and flavor
Cook the bacon
- Lay the bacon strips flat in a 12-inch (30 cm) skillet over medium heat.
- Let them cook for 7–8 minutes, turning once or twice, until they are crispy and browned on both sides.
- Transfer to paper towels to cool, then break into ½-inch (1.3 cm) pieces.
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Ready when: Bacon is crispy and deep golden brown, not chewy
Tip: Don't overcrowd the skillet; if your bacon pieces overlap, the bottom ones won't crisp evenly
Make the vinaigrette
- In a small bowl, whisk together the minced shallot, red wine vinegar, and Dijon mustard.
- Let sit for 1 minute to soften the shallot slightly.
- Slowly drizzle in the olive oil while whisking constantly until emulsified and smooth.
- Season with a small pinch of salt and black pepper.
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Ready when: Dressing is smooth and creamy, with no visible pools of oil
Tip: Whisking in the oil slowly prevents the vinaigrette from separating and ensures a silky texture
Assemble the salad
- Place the washed and dried mixed greens in a large salad bowl.
- Add the halved cherry tomatoes, sliced red onion, and cooled bacon pieces.
- Drizzle the vinaigrette over the top and toss gently with your hands or salad utensils until all greens are lightly coated, about 15–20 tosses.
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Ready when: Greens are evenly coated with dressing and no vinaigrette pools at the bottom
Tip: Toss gently to avoid bruising the greens; overly aggressive tossing releases water and wilts the salad
Top with blue cheese and serve
- Divide the salad among four serving bowls or plates.
- Scatter the blue cheese crumbles evenly over each portion.
- Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve immediately while the greens are still crisp and cold.
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Ready when: Salad is plated and ready to eat
Tip: Add the blue cheese just before serving so it doesn't break down from the acidic vinaigrette and clump together
Good to know
Tips
- Wash and thoroughly dry your greens before making the salad—excess water dilutes the vinaigrette and makes the salad taste bland
- Cook the bacon ahead of time and store it in the fridge; assemble the salad just before serving for maximum crispness
- If cherry tomatoes are watery, halve them a few minutes before serving so they don't release too much liquid into the dressing
- For a heartier salad, add ½ cup (75 g) of croutons, candied pecans, or hard-boiled eggs per serving
Storage & reheating
The cooked bacon can be stored in an airtight container in the refrigerator for up to 5 days and reheated in a 350°F (175°C) oven for 3–4 minutes. The vinaigrette can be made up to 2 days ahead and refrigerated in a jar; shake well before using. The salad itself does not keep once dressed—toss and serve immediately.
Substitutions
- blue cheese crumbles → goat cheese crumbles or feta. Both have tanginess but are milder than blue cheese; use the same amount
- red wine vinegar → balsamic vinegar or white wine vinegar. Balsamic adds sweetness; white wine vinegar is lighter and more delicate—use 1½ tablespoons of balsamic or the full 2 tablespoons of white wine
- bacon strips → smoked ham, diced, or prosciutto. Either adds salt and smokiness; no cooking required—just chop finely and scatter over the salad
- mixed salad greens → romaine lettuce, spinach, or arugula. Adjust the amount based on density; arugula is peppery and pairs beautifully with blue cheese
