Gigi BLT Salad with Roasted-Tomato Vinaigrette

Name: Gigi BLT Salad with Roasted-Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra-virgin olive oil; 8 plum tomatoes, cored, halved, and seeded; 6 garlic cloves, crushed; 5 or 6 thyme sprigs; Salt; 1/3 cup fresh basil leaves; 3 tablespoons tomato vinegar or sherry vinegar; Freshly ground black pepper; 2 heads Boston or Bibb lettuce, leaves separated, rinsed, and spun dry; 3 large ripe beefsteak tomatoes, cut into wedges; 8 bacon strips, cooked until crisp

Servings: persons

3/4 cup extra-virgin olive oil
8 plum tomatoes, cored, halved, and seeded
6 garlic cloves, crushed
5 or 6 thyme sprigs
Salt
1/3 cup fresh basil leaves
3 tablespoons tomato vinegar or sherry vinegar
Freshly ground black pepper
2 heads Boston or Bibb lettuce, leaves separated, rinsed, and spun dry
3 large ripe beefsteak tomatoes, cut into wedges
8 bacon strips, cooked until crisp

1
To prepare the roasted plum tomatoes, preheat the oven to 475F.
2
Spread 1/4 cup of the oil on a rimmed nonstick baking sheet that is large enough to hold the tomatoes in one layer.
3
Place the tomatoes, garlic, and thyme sprigs on the baking sheet, season with salt, and roll the tomato halves to coat them evenly with oil, leaving them round side up.
4
Roast, turning the baking sheet once for even cooking, until the tomatoes are shriveled and slightly charred, 35 to 40 minutes.
5
If any of the garlic overbrowns, remove it.
6
When the tomatoes are cool enough to handle, slip off the skins.
7
Discard the thyme and store the tomatoes, with the pan liquid, in a covered container in the refrigerator for up to 1 week.
8
You will have double the tomatoes you need to prepare the vinagrette; enjoy the extras in other salads or with grilled dishes.
9
To prepare the vinaigrette, place 8 roasted tomato halves, 2 tablespoons of the tomato liquid, the basil, and the vinegar in a food processor, and pulse a few times to blend.
10
Add the remaining 1/2 cup olive oil and pulse a few more times; the consistency should be slightly chunky.
11
Season with salt and pepper to taste.
12
To prepare the BLT salad, toss the lettuce and beefsteak tomatoes with the vinaigrette in a large bowl.
13
Arrange on serving plates or in bowls, top each salad with 2 bacon strips, and serve.
14
Variations
15
Add crumbled cheese (goat, feta, shredded cheddar).
16
Substitute your favorite dressing.
17
Use the roasted tomatoes and/or vinaigrette in other salads or to marinate chicken or mild white fish such as halibut or cod.

1945

kcal

Calories

132

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup extra-virgin olive oil, 8 plum tomatoes, cored, halved, and seeded, 6 garlic cloves, crushed, 5 or 6 thyme sprigs, and more.

Yes, Gigi BLT Salad with Roasted-Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!