If you’re looking for a crowd-pleaser that’s as colorful as it is delicious, the Layer Salad with Bacon, Eggs, Tomatoes, Cheese, and Green Peas Recipe is an absolute showstopper. This salad layers fresh, crispy iceberg lettuce with juicy tomatoes, savory bacon, creamy eggs, sharp cheddar, and sweet green peas, all tied together with a tangy, slightly sweet dressing that makes each bite a perfect balance of flavors and textures. Whether it’s for a family gathering or a potluck, this salad is one of those recipes you’ll find yourself coming back to again and again because it’s just that good!
Ingredients You’ll Need
Simple ingredients, thoughtfully combined, make all the difference in this Layer Salad with Bacon, Eggs, Tomatoes, Cheese, and Green Peas Recipe. Each component brings something unique—whether it’s crunch, creaminess, or a pop of color—giving the salad its signature layered appeal.
- 1 lb. bacon: Use thick-cut for the crispiest texture and the richest flavor.
- 4 large eggs: Hard-boiled for a creamy, protein-packed layer.
- 1 head iceberg lettuce (chopped): Provides a crisp, refreshing base that holds all the layers together.
- 2 cups grape tomatoes (halved): Adds juicy sweetness and bright bursts of color.
- 1 red onion (chopped): Gives a subtle sharpness and crunch.
- 10 oz. freshly shredded cheddar cheese: Brings a rich, melty sharpness that contrasts perfectly with the fresh veggies.
- 10 oz. frozen green peas (thawed): Adds a lightly sweet pop and vibrant green color.
- 1¼ cups mayonnaise: Forms the creamy base of the dressing, holding the salad layers together.
- 1 tbsp honey: Adds a gentle sweetness to balance the tang of vinegar.
- 1 tbsp apple cider vinegar: Provides a bright tang that wakes up the whole salad.
- ¼ cup freshly grated Parmesan cheese: A nutty, salty kick to enhance the dressing.
- Kosher salt and freshly ground black pepper (to taste): Essential seasoning to make all the flavors pop.
How to Make Layer Salad with Bacon, Eggs, Tomatoes, Cheese, and Green Peas Recipe
Step 1: Crisp the Bacon
Preheat your oven to 400°F and line a baking sheet with foil, making sure it covers the sides. This little trick catches grease and makes cleanup a breeze. Lay the bacon strips out on the foil, then pop them in the oven for about 17 to 20 minutes until they’re perfectly crisp. Once done, transfer to a plate and let cool before crumbling. Crispy bacon is the heart of this salad, delivering that salty crunch in every bite.
Step 2: Prepare the Hard-Boiled Eggs
Place the eggs in a small pot, cover them with cool water, and bring to a boil. As soon as the water boils, remove the pot from the heat, cover it, and set a timer for 8 minutes. This method ensures creamy yolks that are not overcooked. When the timer goes off, transfer the eggs to a bowl of ice water to cool quickly and make peeling easier. Chop them into generous bite-sized pieces once peeled.
Step 3: Whip Up the Dressing
In a small bowl, combine mayonnaise, honey, apple cider vinegar, Parmesan cheese, salt, and freshly ground black pepper. Stir until smooth—this dressing brings the layers together with a luscious texture and a perfect balance of tangy and sweet.
Step 4: Layer the Salad
Start by spreading the chopped iceberg lettuce evenly across your serving dish, creating a crisp foundation. Next, layer on the juicy halved tomatoes, the sharp and crunchy red onions, and then sprinkle the hard-boiled egg pieces across the top. Pour the dressing evenly over these layers, letting it seep through and bind everything beautifully. Finally, top with shredded cheddar cheese, thawed green peas, and the crumbled bacon for a stunning presentation packed with diverse textures and flavors.
Step 5: Serve and Enjoy
This salad is best enjoyed fresh, right after assembling, while the bacon is still crunchy and the lettuce crisp. Every forkful delivers a fantastic mix of flavors that’s sure to delight your guests or family. Dive in and savor the magic of this layered salad creation!
How to Serve Layer Salad with Bacon, Eggs, Tomatoes, Cheese, and Green Peas Recipe
Garnishes
To make your Layer Salad with Bacon, Eggs, Tomatoes, Cheese, and Green Peas Recipe even more eye-catching, try adding a few fresh herbs like chopped chives or parsley on top. A light sprinkling of cracked black pepper or a few extra crumbles of bacon right before serving also boosts the flavor and presentation.
Side Dishes
This salad pairs wonderfully with grilled chicken or roasted vegetables for a heartier meal. For a refreshing contrast, try serving it alongside crusty bread or a simple fruit salad. Its versatility makes it a perfect companion for any main course.
Creative Ways to Present
For a fun twist, prepare the salad in individual clear glass jars so everyone can admire the colorful layers before digging in. Alternatively, use a deep trifle bowl to showcase those vibrant layers beautifully during a party or potluck.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator. Keep in mind that the bacon may lose some crispness and the lettuce could soften over time, so it’s best eaten within 1 to 2 days for optimal freshness.
Freezing
This salad isn’t a good candidate for freezing because the raw vegetables and mayonnaise-based dressing don’t hold up well once thawed. For the best texture and flavor, enjoy this salad fresh.
Reheating
Reheating this salad is not recommended. The ingredients, especially the bacon and eggs, taste best cold or at room temperature. If you need something warm, consider pairing leftovers with a warm side dish instead.
FAQs
Can I substitute the iceberg lettuce with spinach or kale?
Absolutely! While iceberg lettuce offers a crisp and neutral base, baby spinach or finely chopped kale can add extra nutrients and a different texture. Keep in mind the flavor will be a bit earthier, but still delicious.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the bacon and use smoked paprika or crispy fried mushrooms to add that smoky, savory element. You can keep the rest of the ingredients and dressing the same for a satisfying vegetarian twist.
How far in advance can I assemble the salad?
For the best texture, assemble the salad within a few hours before serving. If needed, you can prep the ingredients the day before but wait to combine them all until just before serving to keep everything fresh and vibrant.
Can I use fresh peas instead of frozen?
Fresh peas work wonderfully in this salad when in season, offering a sweeter, more tender bite. Just blanch them quickly in boiling water and cool before adding to the salad to keep their bright color and texture.
What type of cheese works best?
Sharp cheddar is classic for this Layer Salad with Bacon, Eggs, Tomatoes, Cheese, and Green Peas Recipe because of its bold flavor and melt-in-your-mouth texture. However, you could also experiment with Colby Jack or a mild Monterey Jack if you prefer something less intense.
Final Thoughts
This Layer Salad with Bacon, Eggs, Tomatoes, Cheese, and Green Peas Recipe is a timeless favorite that brings comfort and celebration to any table. Its inviting layers, contrasting textures, and well-balanced flavors make it a memorable dish you’ll be excited to share. Don’t hesitate—give this recipe a try and watch it become a staple in your cooking repertoire!
Print
Layer Salad with Bacon, Eggs, Tomatoes, Cheese, and Green Peas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
This classic Layer Salad recipe combines crispy bacon, hard-boiled eggs, fresh iceberg lettuce, sweet grape tomatoes, red onion, shredded cheddar cheese, and green peas, all brought together with a creamy honey apple cider vinegar dressing. Perfect for potlucks, picnics, or a fresh side dish, this visually appealing and flavorful salad serves 12 and is sure to delight your guests.
Ingredients
Salad Ingredients
- 1 lb. bacon
- 4 large eggs
- 1 head iceberg lettuce, chopped
- 2 cups grape tomatoes (or cherry tomatoes), halved
- 1 red onion, chopped
- 10 oz. freshly shredded cheddar cheese
- 10 oz. frozen green peas, thawed (1 package)
Dressing Ingredients
- 1¼ cups mayonnaise
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F. Line a baking sheet with foil, ensuring the foil wraps up the sides to catch any drippings for easy cleanup.
- Cook Bacon: Lay the bacon strips on the prepared baking sheet and cook in the preheated oven for 17-20 minutes until crisp. Remove from the oven and set aside to cool.
- Prepare Bacon: Once the bacon has cooled, crumble it into bite-sized pieces to be used later in the salad.
- Boil Eggs: Place the eggs in a small pot and cover with cool water. Bring the water to a boil. Once boiling, remove the pot from heat, cover it with a lid, and let the eggs sit for 8 minutes to cook through.
- Ice Bath: Prepare a medium bowl with ice and cold water. After 8 minutes, use a slotted spoon to transfer the eggs into the ice water bath to cool quickly and stop the cooking process.
- Peel and Chop Eggs: Once the eggs are cool enough to handle, peel off the shells and chop the eggs into large bite-sized pieces.
- Make Dressing: In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, Parmesan cheese, and season with kosher salt and freshly ground black pepper to taste.
- Assemble Salad Base: In your serving dish, spread the chopped iceberg lettuce evenly to create the first layer of the salad.
- Add Vegetable Layers: Top the lettuce layer with the halved tomatoes, chopped red onion, and chopped hard-boiled eggs evenly.
- Dress and Top Salad: Pour the prepared dressing evenly over the eggs. Then sprinkle the shredded cheddar cheese, thawed peas, and crumbled bacon over the top layers.
- Serve: Your layered salad is now ready to be served. Enjoy this delicious and colorful dish immediately or chilled.
Notes
- For best results, use fresh ingredients and thaw peas completely before adding.
- You can prepare the bacon and eggs ahead of time to save on assembly day.
- Adjust the seasoning in the dressing to your taste preferences.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Feel free to substitute grape tomatoes with cherry tomatoes if preferred.
