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BLAT salad

Australian Gourmet Traveller recipe for BLAT salad

By Emma Knowles & Lisa Featherby
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print
BLAT salad
Bacon, lettuce, avocado and tomato: it's pretty straightforward - delicious. Use free-range bacon, preferably from a smokehouse if you can find it, and whichever tomatoes are ripest on the day.


  • 200 ml olive oil
  • 200 gm thinly sliced rindless streaky bacon
  • 200 gm Vienna-style white bread, diced
  • 1 garlic clove, crushed
  • 6 cups (loosely packed) mesclun
  • 700 gm mixed cherry tomatoes, halved
  • 4 oxheart tomatoes, cut into wedges
  • 2 avocados, cut into wedges
Buttermilk dressing
  • 130 ml buttermilk
  • 2 tsp Dijon mustard
  • Juice of 1 small lemon
  • 2 tbsp mellow-flavoured extra-virgin olive oil
  • 2 tbsp finely chopped chives


  • 1
    Preheat oven to 150C. Heat 1 tbsp oil in a large non-stick frying pan over high heat and fry bacon in batches, turning occasionally, until crisp (5-7 minutes). Transfer to an oven tray lined with baking paper and keep warm in the oven.
    Chop into bite-sized pieces before serving.
  • 2
    Strain bacon fat and wipe frying pan clean, then return strained fat to pan and bring to medium-high heat. Combine bread, garlic and remaining oil in a bowl and toss to coat bread. Season bread to taste and fry it in bacon fat,
    turning occasionally, until golden and crisp (2-4 minutes). Drain on paper towels briefly.
  • 3
    Meanwhile, for buttermilk dressing, shake ingredients in a sealed jar to combine and season to taste.
  • 4
    Combine mesclun, tomatoes and avocado in a bowl. Add bacon and fried bread and lightly toss to combine. Transfer to a platter, drizzle with buttermilk dressing and serve.


Drink Suggestion: Light sparkling prosecco. Drink suggestion by Max Allen