These marinated tomato BLTs are a summer must. With marinated tomatoes, crispy bacon, toasted sourdough and creamy avocado, they’re simple to make and full of bright, layered flavor. If you have garden tomatoes, marinating them elevates the sandwich—definitely give it a try.
How perfect is a lunch this satisfying?
Everything I want to eat right now is in that sandwich—fresh, tangy tomatoes, crunchy bacon and creamy avocado. It’s the ideal warm-weather bite.
A few weeks ago I saw a friend marinate her tomatoes and I was instantly hooked. I figured out a simple version of the marinade and made the sandwich the next day—then couldn’t stop making it.
Marinating tomatoes changes everything.
These marinated slices are tangy and savory, and the dressing brings out their best qualities, even if your tomatoes are already perfect from the vine.
Yes, please.
Look at those glossy tomatoes. For the marinade I keep it simple: good extra virgin olive oil and balsamic vinegar with garlic and Italian seasoning. If you prefer, you can use a bottled Italian or balsamic dressing in a pinch—the important part is to marinate them in something you love.
After trying this, it became my go-to summer dinner. I’ve made it many times while juggling life and feeding my family, and it never gets old. I shared it on social and heard from so many people asking how I marinate the tomatoes—so here it is.
You won’t want to go another summer day without these.
I made both BLT and BLAT versions — avocado is optional but highly recommended. I like my sourdough toasted but still tender, the bacon crispy, and a thin smear of mayo for balance. Some people even like to drizzle a bit of the leftover tomato marinade on the bread for an extra punch of flavor.
That touch of extra marinade makes the sandwich delightfully messy and intensely flavorful—you won’t be able to stop eating it.
I can’t even express how good this is. Once you’ve had a marinated tomato BLT, you may never make a regular BLT the same way again.
You don’t need to make it fancy—the bacon, lettuce and marinated tomato combo is brilliant on its own. Add avocado if you like, or keep it classic. Either way, it’s the essence of summer.
This is summer on a plate.
Marinated Tomato BLTs
Marinated Tomato BLATs
Ingredients
- 2 homegrown tomatoes, sliced
- ⅓ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- ½ teaspoon dried Italian seasoning
- 8 sliced bacon
- 4 slices sourdough bread
- red or green leaf lettuce, as many pieces as you like
- 1 avocado, thinly sliced, sprinkled with salt and pepper
- ¼ cup mayonnaise
Instructions
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Slice the tomatoes and arrange them in a shallow dish. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic and Italian seasoning. Pour the mixture over the tomato slices, cover and refrigerate for at least 2 hours or longer. Turn the slices occasionally so they marinate evenly.
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Cook the bacon in a skillet over medium heat until crisp and the fat is rendered. Drain on paper towels.
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To assemble: toast the sourdough. If you like, drizzle a little of the reserved tomato marinade on the bread for extra flavor. Spread mayonnaise on one or both slices, layer on lettuce, a few marinated tomato slices, bacon and avocado. Top with the remaining slice of sourdough and serve immediately.
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So juicy!