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Layers of hard boiled eggs, bacon, blue cheese, tomatoes and avocado make up this classic Cobb salad recipe. You’ll love the red wine tomato vinaigrette!
Classic Cobb Salad Recipe
Cobb salad is considered a “composed” salad, which means everything is nicely arranged on a platter or in a bowl. If we eat with our eyes first, a this salad is definitely quite a feast! You can modify the ingredients to your liking, using turkey bacon, adding cucumbers, carrots, whatever you like. The beauty of the Cobb salad is its versatility!
Why You’ll Love This Cobb Salad Recipe
- The dressing is on point. Most Cobb salad recipes are made with a classic red wine vinaigrette, but mine has a twist: it’s made with ripe tomato too. This adds a fresh and bright flavor that complements the traditional ingredients perfectly.
- Packed with protein. This salad is not only delicious, but it’s also filling and nutritious. Hard-boiled eggs and chicken make it super satisfying.
- Customizable. As mentioned before, this salad can be changed up to accommodate your preferences or dietary restrictions. There’s no right or wrong, and since this is a salad, as long as it tastes good, it works.
What You’ll Need
Scroll down to the recipe card below for exact measurements.
- Lettuce – I use a combination of romaine lettuce and Boston lettuce or iceberg, depending on what I have on hand.
- Hard-boiled eggs – Make these Air Fryer Hard Boiled Eggs or Instant Pot Hard Boiled Eggs for an even easier option.
- Center cut bacon – Cook this before you get started, then crumble it.
- Hass avocado – This adds a creamy element to the salad without relying on a heavy dressing.
- Cooked chicken breast – You can cook it any way you like. I usually use Juicy Oven Baked Chicken Breast or Grilled Chicken Breast.
- Ripe tomatoes – Or swap in halved grape tomatoes.
- Blue cheese – Crumbles of blue cheese add big flavor and richness to the salad.
- Red wine tomato vinaigrette – This is a classic red wine vinaigrette, jazzed up with the addition of ripe tomato. I also add some shallot to punch up the flavor.
How to Make Cobb Salad
See the recipe card below for printable instructions.
- Make the vinaigrette. Pulse the tomato in a food processor to chop it, then pulse in the crushed garlic, vinegar, lemon juice, water, Dijon mustard, oregano, salt and pepper. Add the shallot.
- Assemble. Start by placing the lettuce on the platter in an even layer, then add the remaining ingredients in straight rows over the greens.
- Serve. Serve the tomato vinaigrette alongside the salad so everyone can add their own desired amount of dressing.
Tips and Variations
- Switch up the dressing. Instead of the tomato vinaigrette you can use blue cheese dressing, ranch dressing, or a lemon vinaigrette. You can also make a simple olive oil and red wine vinegar dressing for a more classic taste.
- Add different vegetables. This salad is very versatile, so it’s a great recipe to use whatever you have on hand in your crisper drawer.
- Make it vegetarian. Simply omit the bacon and chicken for a vegetarian Cobb salad, or use your favorite plant-based substitutes. Roasted chickpeas also make a great vegetarian addition to this salad.
- Don’t dress the salad in advance. The salad looks much better visually (and the greens will stay crisper) if the dressing is added just before eating.
Proper Storage
- Refrigerator: Store leftover salad and dressing separately in the refrigerator. The salad will last up to 2 days, and the dressing will last up to 5 days in airtight containers.
- Make ahead: You can prepare all of the ingredients for this Cobb salad ahead of time and assemble it right before serving. Cook and chop your protein, hard boil and chop the eggs, chop the veggies, make the dressing, etc. Store everything in separate containers until you’re ready to assemble and serve.
More Cobb Salad Recipes
Cobb Salad
Layers of hard boiled eggs, bacon, blue cheese, tomatoes and avocado make up this classic Cobb salad recipe. It's the perfect lunch salad!
Yield: servings
Serving Size: 1 /8 of salad
Ingredients
- 2 cups romaine lettuce, shredded
- 1/2 head of Boston lettuce, or Iceberg, coarsely chopped
- 2 large hard-boiled eggs, separated, whites and yolks finely chopped
- 5 slices center cut bacon, cooked and crumbled
- 1 hass avocado, cut into 1/2-inch pieces (5 ounces)
- 6 ounces cooked chicken breast, diced
- 2 medium ripe tomatoes, finely chopped
- 1/2 cup blue cheese, crumbled
Red Wine Tomato Vinaigrette
- 1 medium ripe tomato
- 1 clove garlic, crushed
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp dried oregano
- kosher salt and fresh pepper to taste
- 1 tbsp minced shallot
Instructions
For the Red Wine Tomato Vinaigrette:
- Chop tomato in a food processor.
- Add the crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper. Pulse a few times until smooth.
- Add chopped shallot and mix to blend. Set aside to allow the flavors to meld.
For the Salad:
- Arrange chopped lettuce on the bottom of a large platter.
- Layer the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
- Serve with the tomato vinaigrette.
Last Step:
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Variations
Instead of the Tomato Vinaigrette you can use blue cheese dressing, ranch dressing, or a Lemon Vinaigrette.
Nutrition
Serving: 1 /8 of salad, Calories: 172 kcal, Carbohydrates: 4 g, Protein: 11.1 g, Fat: 12.4 g, Saturated Fat: 3.1 g, Cholesterol: 69.7 mg, Sodium: 244.9 mg, Fiber: 2 g, Sugar: 1.4 g
