Summer Cobb Salad with Homemade Ranch
A fresh summer Cobb with grilled corn, cucumber, blue cheese, herbs, and croutons tossed in homemade buttermilk ranch.
Course Salad
Cuisine American
- 6 cups chopped romaine or butter lettuce
- 1 cup cherry tomatoes halved
- 1 large cucumber chopped
- 1/4 cup thinly sliced red onion
- 1 cup grilled corn fresh or frozen + charred in a skillet works too!
- 1/2 cup crumbled blue cheese
- 1 cup crunchy croutons
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh chives chopped
- Optional: sliced hard-boiled eggs or grilled chicken for extra protein
- 1/2 to 3/4 cup Homemade Buttermilk Ranch Dressing
Add the chopped lettuce to a large serving bowl or platter and fluff it up.
Arrange the cherry tomatoes, cucumbers, red onion, grilled corn, and blue cheese over the greens. Sprinkle the fresh herbs generously over the top.
Toss in the croutons right before serving to keep them crispy.
Drizzle with homemade ranch dressing and give it a gentle toss, or serve it on the side if you're prepping ahead.
Optional: top with sliced grilled chicken or halved hard-boiled eggs.
Make the dressing and chop the veggies ahead; store separately and toss together when ready to serve. For the dressing, see full recipe here.