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Summer Cobb Salad
with creamy herb dressing

Active: 25 Total: 25

Cobb salad is a classic. This version from 2017 is topped with a creamy dressing that we turn to time and again for salads as well as for dipping vegetables and pita chips.



Creamy Herb Dressing:
  • Garlic - 1 clove , peeled
  • Yogurt, plain or Greek - 4 Tbsp
  • Oil, cooking - 4 Tbsp
  • Lemon juice - 1 Tbsp
  • Cilantro leaves - 3 Tbsp
Classic Cobb Salad:
  • Eggs - 4
  • Tomatoes, cherry or grape - 10 oz , halved
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Lettuce, romaine - 8 oz , chopped (sub any salad greens)
  • Bread, sandwich - 2 slices , cubed
  • Avocados - 2 , cubed
  • Oil, olive - 2 Tbsp
  • Pistachios, shelled - 1/3 cup
  • Creamy herb dressing (ingredients listed separately) - 2/3 cup


  1. Make hardboiled eggs - Cover eggs with cold water and some salt in a saucepan. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. (Can be done up to 5 days ahead)

  2. Make creamy herb dressing - Peel garlic. Combine garlic, yogurt, cooking oil, lemon juice, and cilantro leaves and blend until smooth using an immersion blender or food processor. (Can be done up to 4 days ahead)

  3. Tomatoes / Corn (if using fresh) / Romaine - Prep as directed. Tomatoes and corn can be stored together. (Can be done up to 3 days ahead)

  4. Bread - Cube bread. (Can be done up to 2 days ahead)

  5. Corn (if using frozen) - Defrost corn in the microwave. 

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  1. Cube avocados. Peel and chop eggs.

  2. Heat a large skillet over medium heat. Add olive oil and then bread cubes. Toast bread cubes on all sides until golden brown and crisp, 5 to 7 minutes total.

  3. Form a bed of lettuce and layer all other ingredients on top - tomatoes, corn, avocados, eggs, toasted bread cubes, and pistachios.

  4. Serve salad with dressing on the side so everyone can dress their own. Enjoy!



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