Introduction
Best Chopped Salad is a crisp, colorful powerhouse, perfect for quick lunches, potluck sides, or light dinners. This classic recipe, featuring finely diced romaine, cucumber, tomatoes, and chickpeas in a tangy red wine vinaigrette with feta crumbles, delivers café-quality results with a refreshing crunch and balanced bite. Presented in a large wooden bowl, optionally garnished with fresh herbs and lemon wheels, this Best Chopped Salad recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple no-cook assembly method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to salad that brings vibrant, crowd-pleasing charm to any occasion.
Why you’ll love this recipe
- 15 minutes total: Chop, toss, eat—faster than delivery.
- Knife skills hero: Uniform dice = even flavor in every forkful.
- Make-ahead MVP: Dressed holds 2 days; flavors meld.
- Freezer-friendly components: Roast chickpeas ahead up to 1 month.
- Endlessly customizable: Add protein, swap veg, change cheese.
Ingredients
Salad Base
- 2 hearts romaine lettuce, finely chopped (about 6 cups)
- 1 English cucumber, diced small
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced small
- ½ red onion, finely diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup (150 g) feta cheese, crumbled
- ½ cup kalamata olives, pitted and halved
Red Wine Vinaigrette
- ¼ cup (60 ml) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp fine sea salt
- ¼ tsp black pepper
For Garnish
- Fresh parsley or dill, chopped
- Lemon wedges
Essential Tools and Equipment
- Large cutting board
- Sharp chef’s knife
- Large mixing bowl
- Whisk
- Mason jar (for dressing shake)
Step-by-step process
- Prep vegetables: Wash and dry all produce—moisture dilutes dressing. Chop romaine into ½-inch pieces; dice cucumber, bell pepper, and onion into uniform ¼-inch cubes—consistency ensures balanced bites. Halve tomatoes and olives.
- Rinse chickpeas: Drain and rinse under cold water—removes canned taste. Pat dry with paper towels—prevents soggy salad.
- Make vinaigrette: In a mason jar, combine oil, vinegar, lemon juice, garlic, mustard, oregano, salt, and pepper. Shake vigorously for 30 seconds until emulsified—creamy opacity signals ready. Taste on lettuce leaf; adjust acid or salt.
- Assemble base: In a large bowl, layer chopped romaine, cucumber, tomatoes, bell pepper, onion, chickpeas, olives—colors pop for appeal.
- Add cheese: Sprinkle feta over top—keeps crumbles intact until tossed.
- Dress lightly: Pour half vinaigrette over salad—start conservative. Toss gently with tongs or hands—coat evenly without bruising greens. Add more dressing as needed—salad should glisten, not pool.
- Rest for flavor: Let sit 5 minutes at room temp—veg absorbs dressing. Toss again—flavors brighten.
- Serve fresh: Portion into bowls. Garnish with herbs, lemon squeezed for extra zing.
Mistakes to avoid
- Big chunks: Uneven bites—¼-inch dice max.
- Wet greens: Soggy salad—dry thoroughly post-wash.
- Overdressing: Mushy mess—add gradually.
- Forgotten soak: Onion bite—rinse diced in cold water 2 minutes.
- Warm assembly: Wilts crisp—room temp or chilled ingredients.
Variations of the Best Chopped Salad
- Greek Glow: Add pepperoncini + grilled chicken.
- Italian Twist: Salami, mozzarella, artichokes.
- Vegan Protein: Swap feta for avocado + toasted seeds.
- Southwest Kick: Corn, black beans, cilantro-lime dressings.
- Keto Crunch: Bacon + ranch + cheddar.
Tips for better storage
- Refrigerator: Undressed components airtight up to 4 days. Dressed salad for 2 days.
- Layer hack: Mason jars—dressing bottom, hardy veg, greens top.
- Revive crisp: Quick ice water bath for greens 5 minutes.
- Meal prep: Chop Sunday; assemble daily.
- Portion control: 2-cup servings—filling yet light.
Frequently Asked Questions
- No romaine? Iceberg or butter lettuce; same chop.
- Make it creamy? Add 2 tbsp Greek yogurt to dressing.
- Double batch? Extra-large bowl; toss in shifts.
- Gluten-free? Naturally GF; check olives.
- Too tangy? 1 tsp honey in vinaigrette.
Conclusion
Best Chopped Salad is summer in a bowl—each crisp, tangy forkful a perfect harmony of fresh veg, briny feta, and zesty dressing that tastes like sunshine. One knife turns fridge staples into a meal that disappears before the lemon wedge dries. Keep romaine and chickpeas stocked, and a healthy lunch is 15 minutes away. Whether you’re packing office fuel, feeding a picnic crowd, or proving salads can be exciting and effortless, this chopped masterpiece delivers nutrition and joy in perfect harmony. One bite, endless crunch, and the quiet pride of veggie victory.
Best Chopped Salad
Ingredients
- For the Salad Base:
- 2 hearts romaine finely chopped
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- ½ red onion diced
- 1 can 15 oz chickpeas, rinsed
- 1 cup 150 g feta, crumbled
- ½ cup kalamata olives halved
- For the Red Wine Vinaigrette:
- ¼ cup 60 ml olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp fine sea salt
- ¼ tsp black pepper
Instructions
- Chop all veg to ¼-inch dice; rinse chickpeas.
- Shake vinaigrette in jar until emulsified.
- Layer romaine, cucumber, tomatoes, pepper, onion in bowl.
- Add chickpeas + olives.
- Sprinkle feta on top.
- Pour half dressing; toss gently. Add more as needed.
- Rest 5 min for flavors to meld.
- Serve with herbs + lemon.
Notes
- Uniform small dice = even flavor in every bite.
- Dry greens thoroughly—salad spinner essential.
- Undressed components store 4 days; dressed 2 days.
- Rinse diced onion = milder bite.
- GF naturally; vegan swap feta for nuts.
- Start with half dressing—add to taste.
