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Italian Cobb Salad

This easy Italian Cobb Salad puts a delicious Italian twist on the classic Cobb salad for a fresh and satisfying meal

Servings 4

Ingredients

  • 10 ounces  spring mix or mixed greens
  • 2 cups cooked chicken breast, cut into bite-sized pieces
  • 4 ounces Genoa Salami
  • 6 ounces provolone cheese, cubed
  • 4 hard-boied eggs, peeled and halved
  • 1 cup grape tomatoes
  • 1 mini cucumber thinly sliced
  • 1 small bell pepper thinly sliced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup sliced pepperoncini
  • 1/4 cup pitted kalamata olives
  • 1/4 cup grated parmesan cheese
  • black pepper to taste

Parmesan Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon Dijon
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

Italian Cobb Salad

  1. Wash and dry the spring mix well, then spread it onto a large serving platter or divide it between individual salad bowls

  2. Cube the chicken and provolone cheese. Slice the hard-boiled eggs, cucumber, and red onion. Chop the red bell pepper and halve the grape tomatoes if desired.

  3. Arrange the chicken, eggs, salami, provolone, tomatoes, cucumber, red bell pepper, red onion, pepperoncini, and kalamata olives over the greens.

  4. Sprinkle the top with freshly grated Parmesan cheese and a little black pepper.

  5. Drizzle the Parmesan vinaigrette over the salad just before serving, or serve the dressing on the side so everyone can add as much as they like.

Parmesan Vinaigrette

  1. Add all of the vinaigrette ingredients to a small bowl or mason jar.

  2. Whisk everything together until well combined, or shake the jar until the dressing is smooth.

  3. Refrigerate until you're ready to serve. Give the dressing another quick whisk or shake before pouring it over the salad.