Chopped Salad

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Chopped Salad


A Beautiful Summer Chopped Salad

Chopped Salad is one of the wonderful little summer salad miracles that I love to bring out for family and friends.  The ingredients are interchangeable for whatever is in season, and with a  few basics that are available year round, this salad is perfect with a meal or as a meal.  This is one of the rare salads I make homemade croutons to go with, and a tasty garlic parmesan crouton is perfect!  So gather your favorite ingredients, a good cutting board, and get to assembling your perfect Chopped Salad that will make your family smile.

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Refreshing Chopped Salad Ingredients

I started my Chopped Salad with a base of baby lettuces.  Tender and flavorful, they are becoming available year round and they are a perfect start to a delicious Chopped Salad.  Radicchio compliments their tender flavor with a slightly bitter bite.  Red onions, sliced super thin add a familiar heat while cucumbers bring it down to earth.  With all that as a base, I start adding yummies that my family loves.  Garbanzo beans add protein and fiber, as well as a great earthy flavor.  Sharp, flavorful cheeses, such as sharp provolone or asiago, are perfect for Chopped Salad.  They add a lot of flavor and a great bite to the mix.  Finally, I add dry salami, coated in pepper, and a blend of Greek olives for a boost of flavor that is wonderful.  Everything is tossed with a vinaigrette dressing before a quick chill.  The result is a Chopped Salad you can be proud of!

Chopped Salad

Chopped Salad


  • 2 heads baby romaine, chopped
  • 1 head baby radicchio, chopped
  • ½ red onion, sliced very thin
  • 2 baby cucumbers, chopped
  • 1 can garbanzo beans, drained
  • 1 ¼” slice provolone cheese, diced
  • 2 ¼” slice asiago cheese, diced
  • ¼ lb dry salami, diced
  • ½ C Greek olives, pitted and diced
  • Dressing:
  • ½ C olive oil
  • ⅓ C red wine vinegar
  • 2 T oregano
  • ½ t garlic salt


  1. Mix the salad ingredients in a large bowl.
  2. Add the dressing ingredients and mix well.
  3. Chill for at least 3 hours.
  4. Serve cold with croutons or crusty bread.

Making Garlic Parmesan Croutons for Chopped Salad

It’s really easy to make garlic parmesan croutons for your Chopped Salad.  I start with a loaf of Italian bread, cubed into bite sized pieces.  A drizzle of a good quality, extra virgin olive oil, sprinkling of sea salt and a few dashes of grated parmesan, followed by a good toss gives the bread a rich, dreamy flavor that accents the salad well.  Bake the cubes in a 425°F oven until brown and crisp, about 7 to 10 minutes, and you’ll have the best croutons for your Chopped Salad.

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