Hearty Classic Chef Salad

My grandmother had this beautiful way of turning dinner into an event. She would line up all the salad components in little glass bowls on the kitchen counter, and we would build our own chef salads, loading up whatever spoke to us that evening. The ritual felt so indulgent, like we were at a restaurant instead of her cozy kitchen table, and I have carried that sense of abundance into every salad I make since.

Last summer, I made this for a backyard barbecue and my friend Sarah, who claims to hate salads, went back for thirds. She said she finally understood why people get excited about vegetables when they are treated like the star instead of an afterthought. Now she texts me every time she builds her own version with whatever she has in her refrigerator.

Ingredients

• 100 g cooked ham and 100 g cooked turkey breast: The contrast between smoky ham and mild turkey creates layers of flavor that keep every bite interesting
• 4 hard-boiled eggs: Creamy yolks bind all the ingredients together while adding protein that makes this salad genuinely filling
• 100 g Swiss cheese and 100 g cheddar cheese: Swiss brings nutty complexity while sharp cheddar cuts through the rich meats
• Romaine and iceberg lettuce: Combining sturdy romaine with crisp iceberg gives you both substance and that satisfying crunch
• 2 medium tomatoes, 1 cucumber, 1 julienned carrot, and ½ red onion: This mix brings sweetness, freshness, and just enough bite to wake up your palate
• 3 tbsp olive oil, 1½ tbsp red wine vinegar, and 1 tsp Dijon mustard: The classic vinaigrette ratio that pulls everything together without overpowering the delicate ingredients
• Fresh chives and parsley: These little green confetti pieces add bright finishes that make the salad look as good as it tastes

Instructions

Whisk together your vinaigrette:

Combine the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl until emulsified and set it aside to let the flavors meld

Build your lettuce foundation:

Spread the chopped romaine and iceberg lettuce across a large serving platter or individual plates, creating an even bed for all your toppings

Arrange your proteins and cheese:

Place the ham, turkey, Swiss cheese, cheddar cheese, and quartered eggs in neat rows or sections on top of the lettuce

Add your vegetable rainbow:

Arrange the tomato wedges, cucumber slices, julienned carrot, and thinly sliced red onion in their own sections across the salad

Dress and finish:

Drizzle the vinaigrette over the entire salad just before serving or pass it separately, then sprinkle with fresh chives and parsley

Save

My daughter now requests chef salad on her birthday instead of cake. Watching her carefully construct each forkful with all the components stacked perfectly together reminds me that sometimes the simplest traditions become the most meaningful.

Building Your Perfect Bowl

The beauty of a chef salad lies in how each component maintains its identity while contributing to the greater whole. I have learned that cutting ingredients into uniform sizes makes every forkful more enjoyable.

Make Ahead Strategy

You can prep all the vegetables and proteins up to 24 hours in advance, storing them in separate containers. Keep the vinaigrette in a small jar and give it a vigorous shake before pouring.

Serving Suggestions

This salad shines alongside warm crusty bread or a simple cup of soup. The hearty nature of the ingredients means it works equally well as a light dinner or an impressive lunch centerpiece.

• Crisp Sauvignon Blanc or a cold lager pair beautifully with the tangy vinaigrette
• Serve with warm garlic bread for those who need extra carbohydrates
• Crush some crackers over the top for added texture contrast

Save

Every time I build this salad, I remember my grandmother kitchen and how she taught me that taking care with simple food is an act of love. Here is to many more bowls built with intention.

Recipe FAQs

→ What makes a chef salad different from other salads?

A chef salad distinguishes itself through the combination of multiple proteins including ham, turkey, and hard-boiled eggs, along with two types of cheese. This protein-forward approach, paired with crisp lettuces and fresh vegetables, creates a substantial dish that works well as a complete meal.

→ Can I prepare this salad ahead of time?

You can chop the vegetables and cook the proteins up to a day in advance. Store components separately in airtight containers in the refrigerator. Keep the vinaigrette separate and dress just before serving to maintain the crisp texture of the vegetables.

→ What other proteins work well in this salad?

Cooked chicken breast, roast beef, crispy bacon, or grilled shrimp make excellent protein additions or substitutions. For a vegetarian version, consider adding cubed tofu, chickpeas, or additional hard-boiled eggs.

→ How do I store leftovers?

Store undressed leftovers in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate. Note that the vegetables may release some water and become slightly less crisp after storage.

→ Can I make the vinaigrette in advance?

Yes, the vinaigrette can be prepared up to a week ahead and stored in a sealed container in the refrigerator. The olive oil may solidify when cold, so bring it to room temperature and whisk well before using.