Make way for this super satisfying strawberry cobb salad! It’s a reimagined version of a classic cobb featuring ripe and juicy strawberries in place of tomatoes, cornbread croutons and an herbaceous green goddess dressing.

two plates of strawberry cobb salad with crispy bacon on the side and a cup of dressing

It is peak salad season in my house and whoa do I love this one. Whoever said salad isn’t a meal clearly needs to try the cobb, which covers just about every texture and craving possible. We’ve got bacon, bleu cheese crumbles, hard-boiled eggs, veggies. This summery version is even better (in my opinion) for a few key reasons:

strawberries in place of tomatoes, which is especially perfect when they’re peaking. I’ll be honest, tomatoes have such a short season and they really need to be just right for me to love them raw. I find strawberries are much more reliable.
cornbread croutons – this is my favorite easy way to make a salad both more interesting and elevated. Buy the cornbread pre-made from the store and all you have to do is dice and crisp it up a bit.
homemade herbed ranch dressing to incorporate all of the fresh herbs you can handle in a punchy, creamy and citrusy finishing touch. It’s a beautiful green color, a little extra fat and just sort of makes the rest of the salad click.

ingredients for strawberry cobb salad in individual bowls

Full Ingredients List for a Strawberry Cobb Salad

green lettuce for the base (I love the crispy green leaf by Gotham Greens)
hard-boiled eggs (see here for a tutorial on how I make them)
strawberries
cucumbers
avocado
cornbread
red onion
bleu cheese
herbs: basil, dill & mint
whole milk plain Greek yogurt (I use siggi’s 4% plain)
mayonnaise
lemon juice
salt & pepper

Meal Prepping the Components

I won’t lie, there’s quite a lot going on with this recipe. The great part about it is that most of it can be prepared ahead of time, making it more of an assembly style meal the day you serve it. Here’s what I would recommend prepping early if possible:

Make the dressing – store in a jar in the fridge until ready to use.
Hard-boil the eggs (make extra for snacking too!)
Cook the bacon in the oven for less mess and the best crisp (375° F x 15-20 minutes)

Note on the croutons: I wouldn’t recommend making the cornbread croutons ahead of time as they get less crispy as they rest. This is the one thing you should make just before serving for best results. I absolutely love the slightly warm, crunchy bite of the croutons when they’re fresh.

green goddess salad dressing in a food processor

Plating and Serving Tips

When it comes time to actually plating this salad, I like to start with lettuce and make little pockets of the other components (instead of just haphazardly scattering everything around).

If you want to really make the hard-boiled eggs pop, add some salt/seasoning on top (I use everything bagel).

Finish with the croutons and a generous drizzle of the beautiful green goddess dressing.

As the summer begins to take a toll on your cooking, it’s nice to have a few entreé salads in the rotation and this one will not disappoint. It’s easy enough for a weeknight but beautiful enough to serve to guests too!

⭐️ Let me know what you think of it with a comment and star rating below ⭐️

More Seasonal Strawberry Recipes:

closeup of a salad with strawberries, bacon, cornbread croutons

Strawberry Cobb Salad

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A summer salad that will absolutely become a new favorite! It’s a reimagined version of a classic cobb featuring ripe and juicy strawberries, cornbread croutons and an herbaceous green goddess dressing.

Author: Leanne Ray, MS, RDN
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Entreés, Mains
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

8–12 ounces prepared cornbread, cut into ½” cubes (see note)
8 oz romaine or leaf lettuce, torn (any crunchy lettuce works here – I like this one)
4 hard-boiled eggs, peeled and quartered
1 tablespoon everything bagel seasoning
2 cups quartered strawberries
1 avocado, diced
1/2 english cucumber, thinly sliced into halfmoons
8 slices crispy bacon, chopped
1/4 cup very thinly sliced red onion
1/4 cup bleu cheese crumbles

Green Goddess Dressing

1 cup (lightly packed) fresh tender herbs (any combination of basil, dill, mint, chives)
1/2 cup whole milk plain Greek yogurt (I use siggi’s plain 4%)
1/4 cup mayonnaise
1 lemon, juiced
¾ teaspoon salt
black pepper, to taste

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Instructions

Preheat the oven to 300° F. Line a sheet pan with parchment paper. Add the cubed cornbread and transfer to the oven for 20 minutes until lightly toasted.
Make dressing: add all ingredients to a blender or food processor and run until smooth.
In shallow bowls, layer: lettuce, eggs (dusted with everything bagel seasoning), strawberries, avocado, cucumbers, bacon, red onions, bleu cheese and cornbread croutons. Finish with a generous drizzle of the fresh herb ranch.

Notes

The equipment section above provides affiliate links to things I use often in my kitchen and love.
Cornbread: I buy it prepared from the bakery section of my grocery store. Another option is to buy a boxed mix and bake it ahead of time, allow to cool, then toast the croutons later.
Hard-boiled eggs: I use the Instant Pot. Place the trivet inside along with one cup of water. Add eggs and cook on high pressure for 6 minutes, quick steam release, ice bath until cool enough to handle/peel. Or use your favorite method!

Nutrition

Calories: 490 calories
Fat: 26 grams
Carbohydrates: 49 grams
Fiber: 5.5 grams
Protein: 16 grams

This post was originally published in May 2024. Photos, content and title including the URL was updated in July 2026.

Photos by Ashley McLaughlin

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