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Review RecipeChopped Salad
This chopped salad combines crisp cucumbers, juicy cherry tomatoes, creamy feta, protein-packed chickpeas, and tender grilled chicken for a refreshing meal.
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The beauty of chopped salad is in the cut. Everything is uniformly diced, so every bite delivers big flavor in perfect ratio—no more digging around for the good stuff.
Use what you love. Crunchy cucumbers, tangy cherry tomatoes, creamy feta or blue cheese, chickpeas, grilled chicken—this is your canvas. But the key is balance – it needs texture, acid, salt, and crunch.
Our recommendations for a perfect chopped salad:
We’ve put the full ingredients list and guided step-by-step instructions in the recipe card at the end of the post.
Serving Suggestions
Tomatoes, cucumbers, and onions release water over time. Tossing everything right before serving keeps the salad crisp and fresh.
In addition, making the vinaigrette 15–30 minutes ahead allows the garlic and herbs to infuse, giving it a deeper, more developed flavor.
Using a jar to container to shake the dressing emulsifies the oil and vinegar beautifully—no whisking, no mess, just a silky, well-blended vinaigrette. For best results, keep the dressing separate and toss just before eating.
Serve this chopped salad as a fresh counterpoint to grilled chicken or steak, rich pasta, or even as part of a picnic spread.
Leftovers (if there are any!) make an excellent wrap filling or grain bowl topper. Store them in the fridge for up to two days.
Final Thoughts
This is the kind of salad that actually gets people excited to eat their vegetables. Some of our other popular fresh salad recipes include:
Chopped Salad
This chopped salad combines crisp cucumbers, juicy cherry tomatoes, creamy feta, protein-packed chickpeas, and tender grilled chicken for a refreshing meal.
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Ingredients
Chopped Salad
- 6 cups baby spring mix salad
- 15.5 ounces canned chickpeas, rinsed and drained
- 1 cup diced English cucumber, do not peel
- 1 cup halved grape tomatoes
- 1 cup diced red bell pepper
- 1 cup diced celery
- 1 cup diced red onion
- 1 cup diced carrots
- ⅔ cup crumbled feta cheese
- ¼ cup freshly grated parmesan cheese, for garnish
Salad Dressing
- ¼ cup olive oil, extra virgin
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- 1 ½ teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Instructions
- In an extra large salad bowl, toss together the baby spring mix salad, rinsed and drained chickpeas, diced english cucumber, halved grape tomatoes, diced red bell pepper, diced celery, diced red onion, diced carrots and crumbled feta cheese.
- Add the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian seasoning, kosher salt and fresh cracked black pepper to a ½ pint mason jar with a lid and shake for about 30 to 45 seconds, or until the dressing is well incorporated.
- Drizzle the dressing over the salad. Toss to completely coat the salad.
- Garnish with freshly grated parmesan cheese before serving.
Notes
- To ensure the diced vegetables are all the same size, use a vegetable chopper.
- Make the salad dressing the night before and store it at room temperature.
- Assemble the salad just before serving to avoid excess moisture from tomatoes, cucumbers and red onions.
- Add mozzarella pearls, shredded carrots, chopped nuts, craisins, or apples for variety.
- Substitute baby spring mix with 6 cups chopped iceberg lettuce, romaine lettuce or baby spinach.
- Salad croutons are a tasty addition.
Nutrition
Calories: 152kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 549mg | Potassium: 302mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3134IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 1mg
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