Chef Salad Recipe

Crisp the bacon

Place bacon slices in a single layer in a cold skillet. Turn heat to medium and cook, flipping occasionally, until evenly browned and crisp, about 8–10 minutes depending on thickness. Transfer bacon to a paper-towel–lined plate to drain and cool. Once cool, crumble or chop into bite-size pieces.

Wash and dry the mixed salad greens thoroughly and place in a large salad bowl or divide among serving plates.

Core and cut the tomatoes into wedges or 1/2-inch dice. Add tomatoes to a small bowl or set aside for assembly.

Thinly slice the red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Slice the Greek pepperoncini peppers into rings and remove seeds if you want less heat.

Slice the avocado in half, remove the pit, score the flesh into slices while still in the skin, then scoop out slices with a spoon. Place avocado slices on a plate and squeeze a few drops of lemon juice (optional) to slow browning.

Dice or chop the ham and turkey into bite-size pieces (about 1/2-inch). Arrange each meat in separate small bowls or sections for easy assembly.

Cut salami into strips or bite-size pieces if not already pre-sliced. Place with the other meats.

Shred or cube the cheddar and Monterey Jack cheeses. Keep cheeses refrigerated until assembly to maintain texture.

On the bed of mixed greens, arrange the ham, turkey, salami, shredded cheddar, and shredded Monterey Jack in separate clusters or evenly scattered, depending on presentation preference.

Scatter the tomato wedges, thinly sliced red onion, and sliced Greek peppers over the meats and cheeses.

Sprinkle the crumbled bacon evenly across the salad.

Top with sliced avocado just before serving to avoid browning.

Season the assembled salad lightly with the kosher salt and freshly ground black pepper, distributing evenly.

Drizzle the ranch dressing (or your chosen dressing) over the salad, or serve the dressing on the side. Garnish with chopped parsley or chives if using.

Toss gently at the table or let diners combine components themselves. Serve immediately.