Hasselback Style BLT Salad

Hasselback Style BLT SaladIf you are looking for a light summer dinner without turning on your oven, look no further: Hasselback Style BLT Salads.

The only heat you will need is to cook the Pancetta in a skillet – but this takes 2 minutes, tops. No sweaty, steamy kitchen involved.

I grabbed some luscious looking tomatoes at the Farmer’s Market this morning and decided to make a tomato salad. A tomato is perfect for a Hasselback style – they are firm, yet soft enough to eat with a fork.

I added sliced fresh Mozzarella, some cooked Pancetta rounds and pieces of Romaine lettuce leaves. Then, all you do is drizzle on your favorite vinaigrette. I used a Balsamic vinaigrette – but use your favorite. And all of this takes 10 minutes, tops. Start to finish.

These look so pretty on a plate – you will feel like you are at a fancy luncheon. Even in your kitchen.

Don’tcha love tomato season?!

HASSELBACK STYLE BLT SALAD

12 slices Pancetta
4 large ripe tomatoes
Several Romaine lettuce leaves
2 ounces fresh Mozzarella
4 tablespoons vinaigrette

Heat a small skillet to medium high heat. Add Pancetta slices in a single layer, in batches. Cook for a few minutes on each side, until Pancetta is crispy. Remove and drain on paper towels.

Lay tomatoes on serving plates, stem side down. With a serrated knife, Cut 1/4 inch slices in tomatoes, cutting in vertical slices almost to bottom of tomatoes so that tomatoes will hold together and form a fan shape.

Place Mozzarella slices, Pancetta slices and pieces of lettuce between the slices in the tomatoes. Drizzle with vinaigrette. Serve immediately.

Hasselback Style BLT Salad
 
Prep time
Total time
 
10 minutes is all it takes to make these fun BLT salads - in the classic Hasselback shape. SO pretty on a platter!
Author:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • 12 slices Pancetta
  • 4 large ripe tomatoes
  • Several Romaine lettuce leaves
  • 2 ounces fresh Mozzarella
  • 4 tablespoons vinaigrette
Instructions
  1. Heat a small skillet to medium high heat. Add Pancetta slices in a single layer, in batches. Cook for a few minutes on each side, until Pancetta is crispy. Remove and drain on paper towels.
  2. Lay tomatoes on serving plates, stem side down. With a serrated knife, Cut ¼ inch slices in tomatoes, cutting in vertical slices almost to bottom of tomatoes so that tomatoes will hold together and form a fan shape.
  3. Place Mozzarella slices, Pancetta slices and pieces of lettuce between the slices in the tomatoes. Drizzle with vinaigrette. Serve immediately.

Other bloggers do fabulous BLT salads:

BLT Salad with Corn, Feta and Avocado, How Sweet Eats
Quick and Easy BLT Salad, Kalyn’s Kitchen
Fried Green Tomato BLT Salad, I Breathe I’m Hungry
BLT Potato Salad, Pressure Cooking Today
Chicken BLT Pasta Salad, Cookin’ Canuck

Comments

  1. says

    Happy Friday! Just letting you know I am featuring this recipe today for Low-Carb Recipe Love on Fridays! I hope a lot of my readers will come and check it out, looks amazing!

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