We’re Cooking: Chopped Salad

One of the easiest salads to make also happens to be one of the tastiest.  The nice thing about a chop salad is that you can pretty much take any veggie in your refrigerator, chop it up, add a bit of dressing and serve.  The key is to make sure all your veggies are about the same size when you chop them and use super fresh produce including fresh herbs, they just elevate the flavors.  If you have a roasted chicken breast or any assortment of charcuterie toss it in as well.


Chopped Salad
1 English Cucumber, sliced into 1/2 inch chunks
1 Beefsteak tomato – sliced into 1/2 inch chunks
2 medium golden tomatoes – sliced into 1/2 inch chunks
1 yellow pepper – seeds removed, cut into 1/2 inch chunks
1 small red onion – sliced thin
1/2 zucchini – sliced into 1/2 inch pieces
4 red radishes – sliced in half (if very large, into fourths)
1 stalk celery – sliced into 1/2 inch pieces
2 tablespoons fresh basil – chopped
1 tablespoon fresh chives – chopped
1 tablespoon fresh mint – chopped
2 tablespoons shredded parmesan cheese
1 roasted chicken breast, skin and bones removed – chopped (optional)

For the dressing:
Juice and zest of 1 lemon
1 tablespoon sherry vinegar
2 tablespoons grapeseed oil
1 shallot – chopped
1 tablespoon Dijon mustard
1/2 teaspoon each salt and pepper

Simply toss all of the salad ingredients into a bowl.  Whisk the vinaigrette ingredients together in a small bowl and drizzle over the salad and mix to incorporate (tongs are a great help to make sure all veggies are dressed.) Garnish with Parmesan cheese and enjoy.