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Ruth’s Chris Copycat Chopped Salad Recipe
Ash Tyrrell

Ruth’s Chris Copycat Chopped Salad Recipe

I still remember the first time I tried recreating this Ruth’s Chris-style chopped salad at home, and honestly, I was shocked at how close it tasted. I wanted something fresh, crunchy, and restaurant-quality without going out, so I started experimenting in my kitchen. After a few tries, I finally nailed that perfect balance of creamy, tangy, and savory flavors.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 head iceberg lettuce finely chopped — Iceberg gives that signature crunch, so don’t replace it with soft greens if you want the authentic texture.
  • 1 cup cherry tomatoes halved — Adds sweetness and juiciness; always use fresh, firm tomatoes for best flavor.
  • 1/2 cup red onion thinly sliced — Brings sharpness and color; soak in water if you prefer a milder taste.
  • 1/2 cup cooked bacon chopped — Adds smoky richness; crispy bacon gives the best texture contrast.
  • 2 hard-boiled eggs chopped — Makes the salad hearty and adds extra protein.
  • 1/2 cup blue cheese crumbles — Gives bold tangy flavor; fresh crumbles taste much better than pre-packaged.
  • 1/2 cup cheddar cheese shredded — Adds creamy richness; always grate fresh for better texture and taste.
  • 1/4 cup Kalamata olives sliced — Optional but adds a salty Mediterranean-style depth.
  • 1/4 cup cucumber diced — Brings refreshing crunch and lightness to balance flavors.
  • 1/3 cup homemade vinaigrette dressing — A simple mix of olive oil vinegar, mustard, garlic, salt, and pepper that ties everything together.

Method
 

  1. I always start by washing and drying all the vegetables thoroughly so the salad stays crisp. Chop the iceberg lettuce into small bite-sized pieces for that signature chopped texture. Then slice tomatoes, onions, and cucumbers evenly for balanced flavor in every bite.
  2. Next, I boil the eggs until firm and let them cool completely before chopping. At the same time, I crisp up the bacon until it’s golden and crunchy. This step adds richness and makes the salad feel hearty and satisfying.
  3. I whisk olive oil, vinegar, mustard, garlic, salt, and pepper until smooth and slightly thick. Then I layer all ingredients in a large bowl so every bite has variety. Finally, I drizzle the dressing and toss gently so everything gets evenly coated.

Notes

  • I always chill the lettuce before chopping—it keeps everything extra crisp and refreshing.
  • I prefer crispy bacon instead of chewy because it adds better texture contrast.
  • I let the dressing sit for 5–10 minutes before using so the flavors blend better.
  • I don’t overdress the salad; I add a little at a time to avoid sogginess.
  • I use freshly grated cheese instead of packaged for a richer, cleaner taste.