As I pulled open the refrigerator door, an unexpected bounty of fresh greens and colorful vegetables greeted me. Inspired by the vibrant hues of an early summer garden, I envisioned a chopped salad that could rival the finest dishes served at any bistro. There’s something utterly satisfying about a salad made from a rainbow of ingredients, tossed together with a zesty lemon-basil dressing. It’s not only a feast for the eyes but also a wholesome, nutritious meal that can brighten even the gloomiest of days.
A whirlwind of flavors awaits you in this delicious chopped salad recipe. With crisp iceberg lettuce, earthy radicchio, and the creamy tang of blue cheese, each bite is a harmonious blend of textures and tastes. Plus, it’s a fantastic way to freshen up your mealtime routine, ditching the monotony of takeout for something homemade and extraordinarily flavorful. So, let’s dive into this refreshing concoction that promises to be both easy to prepare and a sure crowd-pleaser!
Why is this Chopped Salad a must-try?
Colorful, Fresh Ingredients: This chopped salad bursts with vibrant veggies, making it as uplifting to the spirit as it is nourishing for the body.
Zesty Dressing: The homemade lemon-basil dressing infuses every bite with bright, zesty flavor—it’s a game-changer!
Quick and Easy: With minimal prep and cooking time, this recipe is perfect for your busy weeknights.
Crowd-Pleaser: Impress your family or guests with a dish that is not only stunning but also packed with taste.
Versatile: Feel free to swap out ingredients based on your preferences or what’s in season, making it adaptable for any occasion.
Embrace something different from takeout with this delicious salad that refreshes and revives your menu!
Chopped Salad Ingredients
For the Greens
• Iceberg lettuce – a crisp base that adds crunch to every bite.
• Baby spinach – tender leaves packed with nutrients and a mild flavor.
• Radicchio – introduces a slightly bitter note that balances the salad’s sweetness.
For the Fresh Veggies
• Red onions – finely diced for a sharp kick; soak them in water for a milder taste.
• Celery – adds a satisfying crunch; choose firm stalks for freshness.
• Green olives – sliced for a briny pop that complements the creamy cheese.
• Mushrooms – chopped for an earthy component that deepens the flavor profile.
• Cherry tomatoes – halved for juicy bursts of sweetness throughout the salad.
For the Proteins
• Blue cheese (or feta) – crumbled for creaminess; feta offers a lighter option.
• Bacon – crispy crumbles bring a smoky depth to the salad.
• Hard-boiled eggs – chopped to add protein and richness; perfect for satiety.
For the Dressing
• Olive oil – the base of the dressing, providing healthy fats for flavor.
• Fresh lemon juice – adds a bright, zesty kick that elevates the entire dish.
• Red wine vinegar – brings acid to balance the flavors perfectly.
• Dijon mustard – lends a spicy tang that ties all dressing ingredients together.
• Honey – a dash of sweetness that harmonizes the dressing’s acidity.
• Fresh basil – finely chopped to introduce an herbal aroma and flavor.
• Salt and black pepper – to taste, enhancing all the vibrant flavors within the salad.
This vibrant chopped salad is an invitation to better eating—let’s make it together!
How to Make Chopped Salad
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Prepare the dressing: In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and finely chopped basil. Season with salt and black pepper to taste, letting the flavors meld.
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Cook the bacon and eggs: In a skillet over medium heat, cook the bacon strips until they are crispy and golden brown. Transfer to a paper towel-lined plate to drain, then crumble. Meanwhile, place the hard-boiled eggs in a saucepan with water, bring to a boil, and simmer for 9–10 minutes. Cool under cold running water, peel, and chop them into bite-sized pieces.
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Assemble the salad: In a large bowl, combine the iceberg lettuce, baby spinach, and radicchio. Add the diced red onions, celery, mushrooms, green olives, and cherry tomatoes. Gently toss everything together for an even mix of that fresh crunch.
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Add the proteins and cheese: Sprinkle in the crumbled blue cheese (or feta), chopped hard-boiled eggs, and bacon crumbles. Pour the homemade lemon-basil dressing over the salad, starting with half and adjusting to your taste. Toss well until everything is beautifully coated.
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Chill and serve: Transfer the salad into a round mold or small serving bowls, then refrigerate for about 10 minutes before serving. Garnish with extra basil leaves and a sprinkle of crumbled cheese on top for an appealing finish.
Optional: Add a sprinkle of sunflower seeds for an extra crunch.
Exact quantities are listed in the recipe card below.
What to Serve with Chopped Salad?
Imagine a delightful mix of flavors and textures that will make your meal a true celebration!
- Grilled Chicken Breast: Juicy and herb-seasoned chicken enhances the freshness of the salad, making it heartier and more satisfying.
- Crusty Baguette: A slice of warm, crusty baguette is perfect for scooping up the salad and adds a delightful crunch to each bite.
- Roasted Vegetables: Roasted seasonal veggies bring caramelized sweetness and a cozy warmth that pairs perfectly with the zesty salad.
- Quinoa Pilaf: This fluffy side dish adds a nutty flavor and protein, balancing the lightness of the chopped salad beautifully.
- Lemonade Spritzer: Refreshing and zesty, this bubbly beverage echoes the bright flavors of the salad while keeping your palate cleansed.
- Chocolate Mousse: For dessert, a rich and indulgent chocolate mousse makes for a sweet ending, perfectly balancing the salad’s savory elements.
Whether you’re crafting a family dinner or hosting friends, these pairings will elevate your meal into something memorable!
Chopped Salad Variations
Express your creativity and savor the flavors to your liking with these delightful twists and substitutions!
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Dairy-Free: Swap blue cheese for avocado slices or vegan cheese to keep it creamy without dairy.
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Grain-Boosted: Add cooked quinoa or farro for a heartier salad that also provides wonderful nutty flavors.
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Veggie-Packed: Toss in finely chopped bell peppers or cucumbers to crank up the freshness and add more crunch.
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Sweet & Spicy: Include diced jalapeños and a sprinkle of mango for a surprising hit of heat combined with sweetness.
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Protein-Packed: Substitute the bacon with grilled chicken or chickpeas to maintain a satisfying protein boost.
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Nutty Crunch: Add toasted almonds or walnuts to elevate the texture and bring a rich, nutty flavor.
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Herb-Infused: Use cilantro or parsley instead of basil in the dressing for a refreshing burst of alternative flavor.
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Zesty Twist: Switch the lemon juice for lime juice for a tropical spin that’ll brighten up your taste buds!
Feel free to mix and match these ideas to create your ultimate version of a chopped salad that fits your taste!
How to Store and Freeze Chopped Salad
Fridge: Store any leftover chopped salad in an airtight container for up to 3 days to maintain freshness. Avoid adding the dressing until you’re ready to serve to prevent sogginess.
Freezer: This chopped salad is best enjoyed fresh, but if you need to freeze it, separate the dressing and proteins. Store the greens and veggies in a freezer-safe bag for up to 1 month.
Reheating: When ready to use, thaw the frozen vegetables in the fridge overnight and toss with the dressing. Fresh additions like cheese and bacon should be added just before serving for optimal taste.
Assembly Tip: Keep the dressing separate if you plan to store the salad; combine just before serving for the best flavor and texture experience!
Expert Tips for Chopped Salad
Fresh Ingredients: Use the freshest vegetables you can find; wilted greens will make your salad feel lackluster.
Flavor Balance: Adjust the acidity; if your dressing tastes too tart, add a touch more honey to create harmony.
Layering Texture: Ensure even distribution of protein and cheese. Toss gently so each bite contains a mix of flavors and textures.
Chill Time: Letting your salad chill for 10 minutes allows the flavors to meld beautifully; don’t skip this step!
Customization: Feel free to swap out the blue cheese for goat cheese or omit the bacon for a vegetarian option; make this chopped salad your own!
Make Ahead Options
These delightful chopped salads are perfect for meal prep, saving you time on busy weeknights! You can prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator; this enhances the flavors of the lemon-basil dressing. Additionally, you can chop all the vegetables and protein components, such as the bacon and hard-boiled eggs, and keep them in separate containers, also refrigerated, for up to 24 hours. When you’re ready to serve, simply toss the prepped ingredients with the dressing for a fresh and vibrant salad. Just remember to wait to add the crispy bacon until right before serving to maintain its crunch!
Lettuce Salad with Lemon-Basil Dressing Recipe FAQs
What should I look for when selecting greens for my chopped salad?
Absolutely! Choose ice-cold, crisp leaves. For iceberg lettuce, look for bright green, firm heads without dark spots. Baby spinach should be vibrant and perky, while radicchio should be deeply colored with minimal wilting.
How can I store leftover chopped salad?
Store any extras in an airtight container in the refrigerator for up to 3 days. To keep your salad crisp, add the dressing only when you’re ready to eat it. This prevents sogginess and keeps all those adorable textures intact!
Can I freeze leftover chopped salad?
This chopped salad is better fresh, but if necessary, you can freeze it. Make sure to store the veggies and greens in a freezer-safe bag for up to 1 month and separate them from the dressing and proteins. Thaw in the fridge overnight prior to serving!
What should I do if my salad dressing is too tangy?
Very! If your lemon-basil dressing tastes too tart, simply whisk in an additional teaspoon of honey until you reach your desired balance. This will mellow out the acidity and create a harmonious flavor profile, perfect for drizzling over your salad.
Can this recipe accommodate dietary restrictions?
Certainly! If you’re prepping for someone with allergies, consider substituting blue cheese with a dairy-free cheese option. For a vegetarian salad, skip the bacon and consider throwing in some roasted chickpeas for protein and satisfying crunch.
Fresh Chopped Salad with Zesty Lemon-Basil Dressing
Ingredients
Equipment
Method
- In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and finely chopped basil. Season with salt and black pepper to taste.
- In a skillet over medium heat, cook the bacon until crispy and golden. Transfer to a paper towel-lined plate to drain.
- In a saucepan, place hard-boiled eggs in water, bring to boil, simmer for 9-10 minutes, cool, peel, and chop.
- In a large bowl, combine iceberg lettuce, baby spinach, and radicchio. Add diced red onions, celery, mushrooms, green olives, and cherry tomatoes. Toss gently.
- Sprinkle in the crumbled blue cheese, chopped hard-boiled eggs, and bacon crumbles. Pour dressing over the salad, toss well.
- Transfer the salad into serving bowls, refrigerate for 10 minutes before serving. Garnish with basil leaves and crumbled cheese.