Late Summer Cobb Salad
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Late Summer Cobb Salad

The salad to keep up with the end-of-summer influx of produce.
Prep Time25 mins
Cook Time0 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 4 People
Calories: 556kcal
Author: Katie Workman


For the Salad:

  • 6 cups slivered romaine lettuce or a combination of iceberg and romaine, for more crunch
  • 8 slices bacon cooked and roughly crumbled (see Cooking Tip 1)
  • 3 hard boiled eggs peeled and large diced (see Cooking Tip 2)
  • 1 pint (2 cups) cherry tomatoes, halved or 2 cups diced ripe tomatoes
  • 2 cups lightly cooked corn kernels
  • 2 cups diced zucchini
  • 1 15.5 ounce can chickpeas, drained and rinsed
  • ½ cup slivered red onions
  • ½ cup crumbled feta or blue cheese
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup Buttermilk-Thyme Dressing or to taste (recipe follows)

For the Buttermilk-Thyme Dressing:

  • ½ cup buttermilk shaken
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon minced garlic
  • Kosher or coarse salt and freshly ground black pepper to taste


  • For the Salad: Distribute the lettuce over a large serving platter or shallow bowl.
  • Make nice neat rows over the lettuce of the crumbled bacon, hard boiled eggs, tomatoes, corn, zucchini, chickpeas, onion, and feta (the order is of no consequence, whatever strikes you).
  • For the Dressing: In a small container or jar, add the buttermilk, sour cream, mustard, vinegar, olive oil, thyme, garlic and salt and pepper. Shake well. You can drizzle the Buttermilk-Thyme Dressing over the salad, or serve it on the side. Keep in the fridge for up to 5 days and shake well before using to dress the salad.


Bake Your Bacon

You are welcome to cook bacon the old fashioned way on the stovetop, or you can bake it in a 350°F oven on a wire rack inserted into a rimmed baking sheet for about 15 minutes or until crispy. (Neater, less splattery, less hands on).

How to Make Perfect Hard Boiled Eggs

Place the eggs (this recipe calls for 12) in a large saucepan and add water to cover by at least an inch. Bring the water to a boil over high heat. Allow the water to boil for 30 seconds, then remove from the heat and let the eggs sit in the water for 9 minutes. Drain and rinse under cool water for a few minutes. Peeling the eggs while they are still slightly warm often makes it easier to remove the shells in big pieces, so you don’t have to chip them off and mess up the eggs. Tap them lightly on the counter, and give them a quick roll to crackle up the shells, and then peel carefully. Another good tip that often helps is peeling the eggs while they are submerged in water. So: warm, crackle up the whole shell, and peel under water.


Calories: 556kcal | Carbohydrates: 44g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 192mg | Sodium: 1109mg | Potassium: 1081mg | Fiber: 10g | Sugar: 12g | Vitamin A: 7297IU | Vitamin C: 44mg | Calcium: 245mg | Iron: 4mg