Mediterranean Cobb Salad with Pesto Vinaigrette

A composed salad of tender greens with prosciutto, chicken, olives, peppers, beans and hard boiled eggs can be an easy, sophisticated entree, especially welcome on a warm night. Add a simple pesto vinaigrette to elevate the flavor and appearance of the whole dish.


Pesto Vinaigrette
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons Armanino Basil Pesto, thawed
  • 2 tablespoons white wine vinegar
  • kosher salt and ground black pepper
  • 3 oz sliced prosciutto
  • 6 cups chopped romaine lettuce (2-3 hearts)
  • 1 cup shredded cooked chicken
  • 1 cup diced English cucumbers
  • 1 cup canned garbanzo beans, rinsed
  • ⅔ cup diced red onion
  • ⅔ cup crumbled feta cheese
  • ½ cup diced roasted red peppers
  • ⅓ cup pitted and halved Greek olives
  • 4 peeled and quartered hard-cooked eggs


  1. For Vinaigrette: Combine ingredients in a jar with a tight fitting lid. Season with salt and pepper. Screw on the lid tightly and shake to combine. Refrigerate up to 3 days ahead of time.
  2. Heat oven to 375°F. Arrange prosciutto in single layer on parchment paper or foil-lined baking sheet. Bake 10 to 15 minutes or until crisp, turning halfway. Let cool then break into big crumbles.
  3. For Salad: Pile a platter with lettuce and arrange remaining ingredients in contrasting rows, tucking the quartered eggs in here and there. Drizzle with Pesto Vinaigrette just before serving.

Chef’s Tips

  • To prepare eggs, place in saucepan and cover completely with cold water. Bring to a rolling boil then remove from heat. Let stand 12 minutes; drain. Rinse with cold water and let stand in cold or ice water until cooled. Hard-cooked eggs are easiest to peel under running water.
  • For a bit of extra flavor, toss chicken and beans with some of the vinaigrette before assembling salad.
4 servings
Prep Time
25 minutes
Cook Time
15 minutes

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