Cobb Salad Recipe | Ain't Too Proud To Meg (2024)

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What’s great about salad boards (like my Waldorf and salads) like this is that your ingredients will stay fresh for guests to make their serving at their leisure. No more worrying about dressing your salad at the last minute, or tossing away great ingredients just because they sat at the bottom of the salad bowl!

You can make this board and let your guests enjoy it at their leisure. It’s one of the reasons I love grazing boards so much, you can really enjoy the company of your guests without all the worry and prep of cooking a big meal. Plus you get to extend the length of time of your meal.

Check out some of my othersalad recipes:Panzanella Salad,Ultimate Chopped Salad,, Strawberry and Brie Bites Salad, andWaldorf Salad Platter.

What’s in a Cobb Salad?

A Cobb salad is a very classic version of a chopped salad, which basically just means that all of the ingredients are bite-sized and ready to be mixed up all together.

Most typically a Cobb has the following ingredients: chopped lettuce (often iceberg or romaine), tomato, crisp bacon, grilled or roasted (but not fried) chicken, hard-boiled eggs, avocado, chives, and Roquefort cheese, with a simple vinaigrette. It’s very flavorful and protein rich.

If you want to make it a vegetarian Cobb, you could substitute chickpeas for the chicken, or a meatless protein. Other ingredients I’ve seen people add to a classic Cobb include, black olives, more flavorful greens like watercress, endive, or arugula (mixed with the base lettuce), chopped green onions, or mushrooms.

What’s on This Salad Board?

I went for the classic ingredients and laid them all out in rows on a large platter over my greens.

• Chopped Romaine—the crunchy base layer under the ingredients.

• Chicken—grilled breast meat cubed for easy tossing.

• Bacon—I crisped up some bacon, let it cool, then chopped it into bite-sized pieces. You can also chop it first then cook it on the stovetop.

• Blue cheese—I didn’t go for the traditional Roquefort here, mine’s just a regular stinky and crumbly blue cheese. Focus on finding one that crumbles easily, and is flavorful enough to contrast the other ingredients in the bowl.

• Cucumber—I used a regular english cucumber (it’s the bigger one!). Persian cucumbers are also a great option, just slice them into rounds.

• Tomato—I used cherry tomatoes sliced in half, but you can also dice larger tomatoes.

• Avocado—make sure you get a ripe one! You can squeeze just a few drops of lemon juice on top so that it doesn’t brown.

• Dressing—any vinaigrette will do nicely, I used an olive oil and balsamic based one. Use your favorite or put out a few different kinds!

When to Serve This?

A Cobb salad is hearty and light at the same time. It makes for a really simple lunch time meal, you really don’t need much else with it. If you are serving a crowd, pair it with some crusty bread, a soup, or a small cheese platter.

See the Italian Chopped Salad Board for two ways to serve this platter (toppings board vs. platter with lettuce under like you see here).

Show Me Your Salads

I hope this post inspires you to create delicious salads. Nothing makes me happier than seeing the beautiful spreads you create from my tips. If you make something inspired by this post, please tag me at@ainttooproudtomegso I can see and share!

And, If you liked this recipe, pleaserate and review.

Photos by: Haley Hunt Davis

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