If using raw bacon, lay strips in a cold skillet and cook over medium heat until crisp, about 8–12 minutes, turning as needed. Transfer to paper towel, drain, cool, then crumble or chop into bite-sized pieces. If using pre-cooked bacon, simply chop into pieces.

Hard-boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low and simmer for 9 minutes for fully set yolks. Remove from heat, drain, and place eggs in an ice bath for 5 minutes. Peel and quarter or slice each egg.

Prepare ham and cheese

Slice or dice the cooked ham into roughly 1/2-inch pieces. Shred or thinly slice the cheese if not pre-shredded.

Slice vegetables

Wash and thoroughly dry the lettuce; tear or chop into bite-sized pieces and place in a large mixing bowl or on a serving platter. Core and cut tomatoes into wedges or dice to measure about 1 cup. Thinly slice the red onion into rings or half-moons; if raw onion is strong, soak slices in cold water for 5–10 minutes and drain to mellow the flavor.

Assemble salad

On a large platter or in a large bowl, arrange the lettuce as a base. Distribute the tomatoes and red onion evenly over the greens.

Place the diced ham and crumbled bacon in separate small piles or scatter evenly across the salad so flavors are balanced in every bite.

Arrange the quartered or sliced hard-boiled eggs across the top, spacing them evenly. Sprinkle the shredded cheese over the salad.

Season lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Sprinkle chopped parsley for color if using.

Serve with 1/2 cup of your chosen dressing on the side or drizzle dressing over the salad just before serving (about 2–3 tablespoons per serving). Toss gently if plating in individual bowls or leave composed on a platter for a classic chef-salad presentation.

Serving & storage

Serve immediately after dressing. Leftovers: store undressed salad components in separate airtight containers in the refrigerator for up to 2 days. Keep bacon and dressing separate until ready to serve to preserve texture.