The times I’m genuinely excited about a BLT chopped salad are rare.
This is one of those times.
I don’t use the word “stoked” much, but it fits here — this BLT chopped salad makes me that happy.
This salad is just so satisfying. I’ve always liked chopped salads — there’s something about the smaller pieces that makes everything easier to eat and more cohesive. The textures become uniform, and each bite delivers a balanced mix of flavors.
But the real joy? Eating this salad with tortilla chips. The combination of crunchy chips and the chopped mix is unexpectedly perfect.
The salad layers familiar favorites — bacon, feta, avocado, and sweet corn — so the dressing is intentionally simple: olive oil, lime juice, and a generous seasoning of salt and pepper. I like a base of butter lettuce for its tenderness, with a little arugula mixed in for a peppery bite.
Texture matters here, especially non-vegetable textures. That’s where the bacon and corn come in. If you want to be extra playful, crumble tortilla chips on top for even more contrast.
Go ahead — try it.
Watch the video of how I make this BLT chopped salad:
BLT Chopped Salad with Corn, Feta + Avocado
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Ingredients
- 2 cups butter lettuce, chopped
- 2 cups fresh arugula, chopped
- 1 pint grape tomatoes, quartered
- 4 slices thick-cut bacon, fried and crumbled
- 1 cup sweet corn
- 1 avocado, chopped
- 4 ounces feta, crumbled
- 1 1/2 tablespoons olive oil
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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To chop the lettuce, spread it on a large cutting board and run your knife through it in different directions until the leaves reach your preferred size.
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In a large bowl, combine the chopped butter lettuce, arugula, grape tomatoes, corn and avocado. Season with salt and pepper, drizzle with olive oil and lime juice, then toss to coat. Gently fold in the crumbled bacon and feta. Divide between two plates and serve immediately.
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