Time to use up all of those extra salad ingredients you have on hand? This Easy Everything but the Kitchen Sink Chopped Salad recipe will help you do JUST that! Go ahead and chop up any remaining heads of lettuce you have on hand, add tomatoes, cucumbers, and everything else! Don't forget the crushed croutons!
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A Kitchen Sink Salad is the ultimate customizable dish, named for the idea that it includes “everything but the kitchen sink.” It’s not tied to any one set of ingredients, making it a fantastic way to use up leftover produce, proteins, and pantry items. The result? A delicious, vibrant salad that’s different every time you make it.
If you like this salad recipe, you may also love our Grilled Chicken Caesar Salad or our Taco Salad Bowl.
Why We Love This Recipe
- Customizable: Use whatever ingredients you have on hand for endless variety.
- Perfect for Busy Schedules: Quick to prepare and great for weeknight meals or last-minute gatherings.
- Balanced: Packed with veggies, proteins, and optional carbs for a well-rounded dish.
- Crowd-Pleaser: Easily adaptable for picky eaters or special dietary needs.
Ingredients
- Lettuce: A mix of crunchy Romaine and tender butter lettuce gives the perfect texture.
- Tomatoes: Add juicy, sweet pops of flavor with cherry or diced Roma tomatoes.
- Bacon: Crispy crumbles for a smoky, savory kick.
- Cucumber: Refreshing and crisp, balancing the richness of other toppings.
- Olives: Black or green olives bring briny depth to every bite.
- Avocado: Creamy and rich, it pairs beautifully with tangy dressings.
- Eggs: Hard-boiled eggs add a protein boost and a creamy texture.
- Red Onion: Thinly sliced for a sharp, zesty punch.
- Cheese: Shredded cheddar, crumbled feta, or Parmesan for a salty, umami hit.
- Croutons: Add crunch and heartiness with your favorite seasoned croutons.
- Dressing: Buttermilk Ranch ties it all together with creamy, herby goodness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Bacon: Swap with turkey bacon or roasted chickpeas for a vegetarian option.
- Cheese: Use nutritional yeast or a plant-based cheese for a dairy-free version.
- Dressing: Try balsamic vinaigrette or olive oil with lemon juice for a lighter alternative.
How to Make a Kitchen Sink Salad
STEP ONE: Prepare the Base
Wash and chop the lettuce, placing it in a large serving bowl.
STEP TWO: Add the Vegetables
Dice the tomatoes, slice the cucumbers and onions, and pit and cube the avocado. Layer them evenly over the lettuce.
STEP THREE: Top with Proteins and Extras
Add crumbled bacon, diced hard-boiled eggs, olives, shredded cheese, and croutons to the bowl.
STEP FOUR: Dress and Toss
Drizzle buttermilk ranch dressing over the salad. Toss gently to combine and serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh, crisp vegetables for the best texture.
✔️ DO Toss the salad just before serving to keep the ingredients fresh.
Storage
Store leftover kitchen sink salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to avoid sogginess. To reheat bacon or proteins, microwave or pan-fry them for a few seconds before adding them back in.
Recipe FAQs
Yes! Prep all ingredients except the avocado and dressing. Add those just before serving to maintain freshness.
Toss diced avocados in lemon juice before adding them to prevent browning.
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📖 Recipe
Easy Everything but the Kitchen Sink Chopped Salad
Equipment
- Knife
Ingredients
- 4 cups Romaine or butter lettuce chopped
- 1 large tomato diced
- 4 slices of bacon cooked and crumbled
- 1 cucumber peeled and diced
- ½ cup black or green olives sliced
- 1 avocado diced
- 2 hard-boiled eggs diced
- ¼ cup red onion thinly sliced
- ½ cup shredded sharp cheddar cheese
- ½ cup seasoned croutons
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
Dressing
- ½ cup buttermilk ranch dressing store-bought or homemade
Instructions
- Wash and dry the Romaine and butter lettuce, then chop them into bite-sized pieces. Place in a large mixing bowl.
- Dice the tomato, cucumber, and avocado. Slice the olives and red onion thinly.
- Cook the bacon until crispy, then crumble it into small pieces.
- Hard-boil the eggs, peel, and dice them into chunks.
- In the mixing bowl with the lettuce, layer the tomatoes, bacon, cucumber, olives, avocado, eggs, red onion, shredded cheese, and croutons.
- Sprinkle the salad with salt and pepper to taste.
- Drizzle with buttermilk ranch dressing just before serving. Toss lightly to combine, or serve the dressing on the side for individual portions.
Notes
- Bacon: Swap with turkey bacon or roasted chickpeas for a vegetarian option.
- Cheese: Use nutritional yeast or a plant-based cheese for a dairy-free version.
- Dressing: Try balsamic vinaigrette or olive oil with lemon juice for a lighter alternative.
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