Chopped salad makes a delicious, light and healthy appetizer, perfect for outdoor dining on a summer’s day. Read the recipes listed here & know how to make chopped salad.

Chopped Salad Recipes

A fresh and delicious salad is not only essential for people trying to lose weight or those following a specific diet, but important for everybody in general. Rich in vitamins, minerals and fiber, a chopped salad completes the list of nutrients we fail to get from other foods. There are a zillion different ways to prepare salads and most of them turn out to be tempting and appetizing. Pull up your sleeves and get set to prepare some luscious, nutritious and healthy chopped salads. You can present these salads with a variety of garnishes, such as sliced cherry tomatoes, hard-boiled egg or onion rings. Or you can simply squeeze a generous amount of lime and drizzle some olive oil over the prepared delicacy. Read the following lines for some tasty chopped salad recipes.
How To Make Chopped Salad
Recipe 1
  • 6 tbsp Olive Oil
  • 3 tbsp White Wine Vinegar
  • 1 tsp dried Oregano
  • 1 small Garlic Clove (minced)
  • Salt (to taste)
  • Pepper (to taste)
  • 6 cups Romaine Lettuce (chopped)
  • 1 (15½-ounce) can Garbanzo Beans/ Chickpeas (drained)
  • 1 Red Bell Pepper (diced)
  • 1 cup Red Onion (very thinly sliced)
  • 1 cup fresh Fennel Bulb (very thinly sliced)
  • ½ cup Feta Cheese (about 3 ounces, crumbled)
  • 2 ounces Italian Genoa Salami (thinly sliced, cut into strips)
  • ¼ cup pitted Kalamata Olives (sliced)
  • Take a small mixing bowl and combine olive oil, white wine vinegar, oregano and garlic together.
  • Season with salt and pepper. Whisk well to mix the ingredients.
  • Take a large bowl and mix together romaine lettuce, garbanzo beans, red bell pepper, red onion, fennel, feta cheese, salami and olives.
  • Pour the vinegar dressing over the lettuce mixture. Toss well to coat the ingredients.
  • Spoon out the salad on a platter and serve.
Recipe 2
  • ½ head Iceberg Lettuce (sliced into ½-inch strips)
  • ½ head Romaine Lettuce (sliced into ½-inch strips)
  • 4 Green Onions (thinly sliced)
  • 1 European Cucumber (sliced)
  • 2 pounds ripe Tomatoes (quartered)
  • 1 can Corn Kernels (drained)
  • 2 cups Monterey Jack Cheese (shredded)
  • ¼ cup Barbecue Sauce
  • Ranch Dressing (to taste)
  • 1 pound Pork (pulled)
  • Take a large bowl and arrange iceberg lettuce, romaine lettuce, green onions, cucumber, tomatoes and corn kernels in it.
  • Sprinkle the shredded jack cheese over the lettuce.
  • Pour barbeque sauce and ranch dressing.
  • Top with pulled pork and toss to blend the ingredients well.
  • Serve.
Recipe 3
  • 2 Cucumbers (halved and peeled)
  • 4 large firm Tomatoes
  • 1 Red Pepper
  • 1 Red Onion
  • 2 Carrots (peeled)
  • 1 bunch of Parsley
  • A few fresh Mint Leaves
  • 60 ml Olive Oil
  • 4 tbsp Lemon Juice
  • 4 tbsp Sunflower Seeds (roasted and peeled)
  • Salt (to taste)
  • Pepper (to taste)
  • Dice the cucumbers into small pieces and place them in a large mixing bowl.
  • Dice the tomatoes and carrots into small cubes and place them with the cucumbers.
  • Discard the pipes of red pepper and core it. Finely dice it and add to the bowl.
  • Slice the onion finely and add to the other vegetables.
  • Chop the mint leaves and parsley finely. Add to the bowl.
  • Season with salt and pepper. Toss the vegetables to combine well.
  • Pour lemon juice and olive oil. Mix well.
  • Sprinkle with sunflower seeds and serve.

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