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  • Chopped Salad
  • Chopped Salad
  • Chopped Salad
  • Chopped Salad
  • Chopped Salad
  • Chopped Salad

Chopped Salad

Food | May 19, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Looking for a unique lunch main that’s easy to prepare, but still packed with flavour? Look no further because this CHOPPED SALAD is the ultimate midday meal.

I’ll lay it right out from the get-go: you’re going to need to chop a whole bunch of ingredients. In fact, you’ll end up chopping all of the ingredients. But once that is accomplished, prepare to enjoy a tasty treat that always earns its fair share of praise.

I love this salad for a number of reasons, but top marks go to being a great make-ahead dish. I like to prepare the salad dressing in advance, as well as chop everything except the romaine, tomatoes and radicchio. After chopping, I store the ingredients in an airtight container and place them in a cooler. Assembling and dressing the salad when we arrive at the cottage is a breeze, and lunch hits the table in no time.

Here are a few things to remember:

DRESSING – I like using a traditional, homemade Italian dressing for this salad. Click HERE for our City Slicker video on how to prepare this simple, tasty dressing that works not only for this salad, but many others too.

INGREDIENTS – Of course the sky’s the limit on what you can add to this salad, but I like using ingredients that hold their shape once chopped. I suggest not using anything too delicate.

SALAMI AND PROVOLONE – Look for a salami made with fennel and peppercorns to add a bit of punch, and select a mild provolone to impart a subtle dairy taste.

This recipe will serve six guests or more, but don’t worry if you have leftovers – the salad will still taste wonderful, if not better, the following day.

Preparing this CHOPPED SALAD is so worth the effort and makes for a delicious luncheon treat. Enjoy!

Ingredients & Amounts

  • ½ cup of celery, chopped
  • ½ cup of baby cucumbers, chopped
  • ¼ cup of black olives, pitted and halved
  • ½ a red onion, thinly sliced
  • 1 cup of roasted artichokes, chopped
  • 1 can of hearts of palm, chopped
  • 1 tablespoon of fresh parsley, chopped
  • 1 cup of chickpeas
  • 1 cup of salami with fennel, cubed
  • 1 cup of provolone, cubed
  • 1 head of romaine lettuce, washed and chopped
  • 1 head of radicchio, chopped
  • 1 cup of cherry tomatoes, halved
  • For the dressing:
  • ½ cup of extra virgin, extra light olive oil
  • 4 tablespoons of red wine vinegar
  • 2 cloves of garlic, finely chopped
  • 2 teaspoons of dry mustard
  • 1 teaspoon of fresh oregano, finely chopped
  • 1 teaspoon of fresh thyme, finely chopped
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

Instructions

  1. Chop everything but the romaine, radicchio and cherry tomatoes. Place chopped ingredients into an airtight container.
  2. Place all of the ingredients for the dressing into a sealed jar and shake vigorously. Keep refrigerated until you’re ready to dress the salad.
  3. To serve: Place all of the chopped ingredients into a large salad bowl. Prepare and add the romaine, radicchio and cherry tomatoes. Shake the dressing and add it to the bowl. Toss and serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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