Layers of hard-boiled eggs, bacon, blue cheese, tomatoes and avocado create a classic Cobb salad that’s both satisfying and visually appealing. This version features a bright red wine tomato vinaigrette that adds fresh flavor and complements the traditional ingredients.
Classic Cobb Salad Recipe
A Cobb salad is a composed salad, meaning the ingredients are neatly arranged on a platter or in a large bowl rather than tossed together. The arrangement makes it ideal for entertaining and ensures each diner can see and pick their preferred elements. The recipe is highly adaptable — swap turkey bacon for pork bacon, add cucumbers, carrots, or roasted vegetables, or change the protein. The key is balancing crisp greens, creamy avocado, savory bacon and chicken, and tangy dressing.
Why You’ll Love This Cobb Salad Recipe
- Fresh, flavorful dressing. The red wine vinaigrette is enhanced with ripe tomato for a bright, fresh taste that pairs perfectly with the hearty salad ingredients.
- Protein-packed and filling. Hard-boiled eggs and cooked chicken provide satisfying protein, making this salad a complete meal suitable for lunch or dinner.
- Highly customizable. Use what you have on hand — swap cheeses, change the veggies, or make it vegetarian by omitting the bacon and chicken and adding roasted chickpeas or other plant-based proteins.
What You’ll Need
Scroll down to the recipe card below for exact measurements.
- Lettuce – A mix of romaine and Boston or iceberg lettuce works well for texture and crunch.
- Hard-boiled eggs – Cook and cool, then finely chop whites and yolks if you prefer a traditional presentation.
- Center-cut bacon – Cook until crisp, then crumble into pieces.
- Hass avocado – Diced to add creaminess without a heavy dressing.
- Cooked chicken breast – Roasted, grilled, or poached and diced into bite-sized pieces.
- Ripe tomatoes – Finely chopped or halved grape tomatoes for convenience.
- Blue cheese – Crumbled for bold flavor and richness.
- Red wine tomato vinaigrette – A classic vinaigrette brightened with ripe tomato and a touch of minced shallot.
How to Make Cobb Salad
See the recipe card below for a complete list of quantities and printable instructions.
- Make the vinaigrette: Pulse the tomato in a food processor until chopped, then blend in crushed garlic, red wine vinegar, lemon juice, water, Dijon mustard, dried oregano, salt and pepper. Stir in minced shallot and allow the dressing to rest so the flavors meld.
- Assemble the salad: Lay shredded lettuce on a large platter as the base. Arrange rows of diced chicken, crumbled bacon, chopped tomatoes, hard-boiled egg whites and yolks, avocado and blue cheese in neat lines across the greens.
- Serve: Offer the tomato vinaigrette alongside the plated salad so guests can add dressing to taste.
Tips and Variations
- Switch the dressing: If you prefer something creamier, use blue cheese or ranch, or try a lemon vinaigrette. A simple olive oil and red wine vinegar dressing is also delicious and keeps the salad light.
- Add different vegetables: This salad is an excellent way to use up produce. Sliced cucumbers, shredded carrots, roasted bell peppers or sautéed mushrooms all work well.
- Make it vegetarian: Omit bacon and chicken and add roasted chickpeas, grilled tofu or a generous portion of beans for protein.
- Keep it crisp: Don’t dress the entire salad in advance. Add dressing just before serving to preserve the texture of the greens and other ingredients.
Proper Storage
- Refrigerator: Store leftover salad components and the dressing separately in airtight containers. Assembled salad will keep for up to 2 days; the vinaigrette will stay fresh for up to 5 days.
- Make ahead: Prepare and store each component—cooked chicken, hard-boiled eggs, chopped vegetables and dressing—in separate containers. Assemble just before serving for best texture and presentation.
More Cobb Salad Ideas
- Mexican-inspired Cobb with shrimp and spicy corn
- Harvest Cobb using leftover turkey and roasted squash
- Seafood Cobb featuring lobster or crab
- Cobb in a jar with a buttermilk ranch for easy grab-and-go lunches
Cobb Salad
Layers of hard-boiled eggs, bacon, blue cheese, tomatoes and avocado make up this classic Cobb salad. Serve with a red wine tomato vinaigrette for a fresh, bright finish.
Yield: 8 servings — Serving size: 1/8 of salad
Prep: 20 mins • Cook: 0 mins • Total: 20 mins
Ingredients
- 2 cups romaine lettuce, shredded
- 1/2 head Boston or iceberg lettuce, coarsely chopped
- 2 large hard-boiled eggs, separated and finely chopped
- 5 slices center-cut bacon, cooked and crumbled
- 1 Hass avocado, cut into 1/2-inch pieces (about 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 (to thin, if desired)
- 1/2 tsp dried oregano
- Kosher salt and freshly ground pepper, to taste
- 1 tbsp minced shallot
Instructions
For the Red Wine Tomato Vinaigrette
- Chop the tomato in a food processor until finely broken down.
- Add crushed garlic, red wine vinegar, lemon juice, water, Dijon mustard, oregano, salt and pepper. Pulse until smooth and emulsified.
- Stir in the minced shallot and let the dressing rest for several minutes to allow flavors to meld.
For the Salad
- Arrange the shredded and chopped lettuce in an even layer on a large platter.
- In neat rows over the greens, arrange the diced chicken, crumbled bacon, chopped tomatoes, chopped egg whites and yolks, diced avocado and crumbled blue cheese.
- Serve the vinaigrette alongside the platter so guests can add the desired amount of dressing.
Notes
Variations: Substitute dressings such as blue cheese, ranch, or lemon vinaigrette. Add vegetables you have on hand, or make a vegetarian version by omitting bacon and chicken and adding roasted chickpeas or grilled tofu.
Nutrition (per serving)
Calories: 172 kcal • Carbohydrates: 4 g • Protein: 11.1 g • Fat: 12.4 g • Fiber: 2 g • Sugar: 1.4 g • Cholesterol: 69.7 mg • Sodium: 244.9 mg • Saturated Fat: 3.1 g