It’s hot outside! And sometimes, all you want is a meal that is quick and simple to put together without spending a long time in the kitchen. This Cobb Salad Recipe is perfect for those hot days. It’s simple to make and only requires a few ingredients. Plus, it’s really delicious! So if you’re looking for a quick and easy summer salad recipe, this is it! Enjoy!
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Cobb Salad Recipe
Collaborative post in association with British Lion Eggs.
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
There is a little bit of history behind the Cobb Salad Recipe…
The Cobb Salad was invented when the owner of The Brown Derby, near the famous intersection of Hollywood and Vine. Robert Cobb raided the fridge at his restaurant – seeking a midnight snack for the theatre magnate Sid Grauman. A salad born out of leftovers in the kitchen was so good, that it was put on the menu!Wikipedia
It’s interesting to note that I had my very first cobb salad at the Hollywood Brown Derby at Disney’s Holiday Studios many years ago, and it quickly became one of my favorite salads!
It is a tasty mix of lots of different ingredients including eggs, bacon, chicken, avocado, tomatoes, lettuce, watercress, and blue cheese.
I am not the biggest fan of blue cheese, so I’ve not included in the recipe here, but you of course can add your favorite to the salad.
Cobb salad is served with a vinaigrette on the side made with red wine vinegar, mustard, olive oil, and Worcestershire sauce.
This is a filling salad which is a meal in its own right and not just an “on the side” sort of salad.
It would be perfect to mix up for a picnic, or served on a large platter (as I have done) for a party or get-together.
I think this salad is very much an “as much of each ingredient as you like” salad (for example, me leaving off the blue cheese!), so I haven’t given exact quantities… it’s your salad, so customise it as you wish!
The time on the recipe card assumes you have the eggs, bacon, and chicken cooked already. Adjust accordingly if you need to cook these ingredients.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Romaine Lettuce, Watercress, Avocados, Tomatoes, Chives, Garlic
- Protein – Hard Boiled Eggs, Cooked Bacon, Cooked Chicken
- Red Wine Vinegar
- Good-Quality Extra Virgin Olive Oil – use an olive that is made for dressings and marinades
- Worcestershire Sauce
- Dijon Mustard
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Eggs
One of the hero ingredients in this dish is Eggs, so here are some more recipes using the same:
- Niçoise Salad with Seared Ahi Tuna, Green Beans, Eggs, & Potatoes
- Authentic Greek-Cypriot Avgolemono – Egg Lemon Soup
- These Deluxe Deviled Eggs Are Always A Crowd-Pleaser!
More Salad Recipes
Looking for more salads to make? Check these recipes out next:
- These Deluxe Deviled Eggs Are Always A Crowd-Pleaser!
- Bright and Colorful Panzanella Salad Recipe – A Tuscan Bread Salad
- Tortellini Antipasto Salad with Homemade Balsamic Vinaigrette
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
- I used cooked chicken (which I’d bought in the grocery store), but you could use up leftover roast chicken (or turkey).
- The recipe calls for hard-boiled eggs. Cook them for 7 minutes from when they start to boil. To stop the grey rim surrounding the yolks, run the eggs under running cold water for 2 minutes, before peeling them.
- If you’re prepping this salad in advance, leave the avocado till the last moment so that it doesn’t go brown whilst waiting around. You can squeeze a little lemon juice over the flesh though, which will slow down the browning process and won’t detract from the overall flavour of the salad.
- Chop the ingredients into bite-size pieces of about the same size.
How Do I Make Cobb Salad?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
For the Salad
- Romaine lettuce, shredded
- Hard boiled eggs, peeled and chopped
- Cooked bacon, chopped
- Cooked chicken, diced
- Avocados, peeled, seeded and cut into cubes
- Tomatoes, diced
- Chives, finely chopped
For the Dressing
- 1 part red wine vinegar
- 3 parts good quality extra virgin olive oil
- Worcestershire sauce
- Dijon mustard
- Garlic clove, crushed
- Salt + pepper
- Scatter the lettuce and watercress over a serving platter.
- Arrange the eggs, bacon, chicken, avocado, and tomatoes on top of the salad leaves.
- Sprinkle the chopped chives over the salad.
- To make the dressing, whisk together the vinegar and oil together.
- Season to your tastes with the other ingredients and whisk
- Serve the dressing on the side, or pour it over at the last moment before serving.