Traditional recipes

Chopped Salad

Chopped Salad

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise! This recipe is from Che Fico in San Francisco, CA, our No. 7 Best New Restaurant 2018.



  • 1 small kabocha or acorn squash (2–3 lb.)
  • 2 Tbsp. fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil, divided
  • Kosher salt, freshly ground pepper
  • 8 oz. brussels sprouts, trimmed, halved
  • 1 garlic clove, lightly crushed
  • 2 Tbsp. white balsamic vinegar


  • 1½ tsp. crushed red pepper flakes
  • ¼ cup plus ⅔ cup extra-virgin olive oil


  • 1 15.5-oz. can chickpeas, rinsed
  • 2 scallions, thinly sliced
  • 2½ oz. fennel salami, sliced ⅛" thick, slices cut into quarters (about ½ cup)
  • 1 cup chopped caciocavallo cheese
  • 1 cup Castelvetrano olives, pitted
  • 4 cups torn mixed radicchio leaves
  • 4 cups torn Little Gem or romaine lettuce
  • ½ cup finely grated ricotta salata

Recipe Preparation


  • Place a rack in the middle of oven and preheat to 350°. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1½ hours. Let cool.

  • Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.

  • Do Ahead: Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top.


  • Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.

  • Meanwhile, heat red pepper flakes, oregano, and ¼ cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining ⅔ cup oil to cool down infused oil.

  • Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.

  • Do Ahead: Vinaigrette can be made 3 days ahead. Cover and chill.


  • Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they’ve absorbed some vinaigrette, at least 10 minutes.

  • Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.

  • Serve salad topped with ricotta salata and pomegranate seeds.

Recipe by Che Fico, San Francisco, CAReviews SectionThis is a delicious salad! We skipped the sausage to make it vegetarian and it was still full of flavor. We couldn't find caciocavallo cheese so used a combo of regular and aged provolone.The recipe is definitely time consuming, with pricey ingredients, so I would only make it as-written for a special occasion. That being said, I think you can definitely take some shortcuts and the salad would still be delicious. The salata was pretty unnoticable, and I think you could use a less costly cheese in place of the caciocavallo and still get a lot of flavor out of it. Perhaps subbing another kind of olive, or replacing with something else would also be another option. I think artichokes would be really good here...overall, super flavorful and fun to try.AnonymousChicago, IL11/12/18

Chopped Greek Salad

Raise your hand if you’re ready for warm weather and refreshing green salads! I may have jumped the gun on spring and summer veggies here, but I just couldn’t wait any longer. It feels like spring here in Kansas City today and I’m celebrating with Greek salad.

This chopped Greek salad is crisp, fresh and overflowing with bold Greek flavors. You’ll see romaine lettuce, tomato, cucumber, bell pepper, Kalamata olives and feta cheese in my bowl. I opted for cherry tomatoes, since they’re delicious no matter what time of year.

Combined with crisp lettuce and a simple homemade Greek vinaigrette, you have a big, irresistible Greek salad.

Here’s my trick to making the best Greek salad: I chop the ingredients small. That way, you get maximum fresh flavor in every bite.

Authentic Greek salads often don’t contain greens. Greek salads at restaurants in the U.S. typically include awkward and distracting pieces of sad iceberg lettuce. This chopped version with fresh romaine is my favorite of them all!

I made this salad with the help of my partner OXO’s handy kitchen tools, including their salad spinner (which I frequently recommend to friends), cutting board (love the grooved edges to catch liquid and the anti-slip edges), and their large, sturdy 4.5-quart glass bowl.

This salad is a continuation of my “giant salad challenge,” in which I make a big salad at the beginning of the week and store the dressing separately so I can enjoy fresh salad all week long.

I find that when I have a delicious crisp salad in the fridge, ready to go, I reach for salad instead of tortilla chips. I really do.

Vegetarian Italian Chopped Salad

  • wheat-free
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • high-fiber
  • soy-free
  • egg-free
  • red-meat-free
  • alcohol-free
  • Calories 270
  • Fat 16.3 g (25.1%)
  • Saturated 4.7 g (23.4%)
  • Carbs 21.4 g (7.1%)
  • Fiber 6.6 g (26.5%)
  • Sugars 4.5 g
  • Protein 11.1 g (22.2%)
  • Sodium 481.3 mg (20.1%)


For the dressing (yields about 1/2 cup):

large or 2 small cloves garlic

plus 1 tablespoon red wine vinegar

Freshly ground black pepper

For the salad:

large or 4 small stalks celery

small pickled pepperoncinis

unsliced provolone cheese

medium romaine lettuce heart

Freshly ground black pepper


Make the vinaigrette:

Mince 1 large or 2 small garlic cloves and place in a large bowl. Add 1/4 cup plus 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, and several grinds black pepper and whisk to combine. While whisking constantly, slowly drizzle in 1/4 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and refrigerate.

Make the salad:

Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Halve 5 ounces cherry tomatoes (about 1 cup). Dice 2 large or 4 small celery stalks (about 1 cup). Thinly slice 1/2 small red onion into half-moons (about 3/4 cup). Slice 6 small pepperoncinis (about 1/4 cup). Cut 4 ounces provolone cheese into 1/4-inch cubes (about 1 cup). Drain and rinse 1 can chickpeas. Toss to coat everything in the vinaigrette. At this point, you can cover and refrigerate until you’re ready to eat.

When you’re ready to eat, core and chop 1 head romaine lettuce crosswise into thin strips (5 to 6 packed cups). Core and chop 1/2 head radicchio crosswise into thin strips (2 packed cups). Add to the bowl with the vegetables and vinaigrette and toss to coat. Drizzle with the desired amount of reserved vinaigrette. Taste and season with more salt as needed (likely about 1/4 teaspoon). Finish with several grinds black pepper.

Recipe Notes

Make ahead: The veggie mixture, reserved dressing, and greens can be refrigerated separately up to 5 days.

Cheese substitutions: If you can’t find a block of provolone, you can substitute bocconcini (small fresh mozzarella balls), torn fresh mozzarella, or diced low-moisture mozzarella cubes.

Grace Elkus is the Deputy Food Director at Kitchn, where she writes a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.

Tip for making homemade Italian salad dressing

Making homemade salad dressing is the key to a great chopped salad! Here are a few tips to making a creamy emulsion where the oil and vinegar incorporate perfectly:

  • Whisk by hand with a large whisk.
  • Use a medium-sized bowl to allow for enough movement of the whisk. (Trust us, we’ve done it in small bowls before and it’s almost impossible to get the oil and vinegar to meld.)
  • Add the olive oil little by little. We add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.

Nancy’s Chopped Salad

The rest is history. Over the previous summer I proceeded to make Nancy’s Italian salad more than any other salad, tweaking it a bit each time, to better suit our own family’s tastes.

Here’s the changes I’ve made:

Nancy uses iceberg lettuce. I use romaine. We always have romaine on hand it’s our lettuce of choice.

She adds a head of chopped radicchio. Our family pretty much nudges radicchio to the side of our salad plates. We’re just not fans of the bitterness.

You’ll also find chickpeas in the original recipe. Which I love. But the rest of our family does not. So I crossed them off the ingredient list, for the sake of harmony (aka = no whining).

And I added in some black olives. More often than not, I use the plainer, ripe black olives, as this kind pleases more family members. But I also like to use the richer Kalamata variety.

Recipe Summary

  • Coarse salt
  • 2 ears corn
  • Pinch of sugar
  • 1/2 pound green beans, trimmed and cut into 1/4-inch pieces
  • 1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
  • 4 plum tomatoes, seeded and cut into 1/4-inch pieces
  • 1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
  • 1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
  • 1 small red onion, cut into 1/4-inch pieces
  • 1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 3/4 cup cilantro leaves
  • 1 medium jalapeno pepper, seeded, deveined, and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon freshly ground pepper

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.

Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

How to Make this Chopped Italian Salad

The thing I love most about this salad is there’s no cooking involved. It makes it really easy to “make” being it’s just a bit of chopping and it’s ready to go! The chopping is really worth it. Chopped salads are the best because each bite is always the perfect bite of all of the salad ingredients.

You’ll first start by removing the stems from the romaine. The easiest and quickest way to do this is to stack the leaves on top of each other a few at a time, roll them up from the stem to the tip, and slicing perpendicular to the roll. This chopping method is called “chiffonade”.

This is the same way you’ll slice the deli meat and basil. Then, just do a fine dice with the onion, slice the peppers, and quarter the tomatoes. You’ll add all of the Whole30 chopped salad ingredients into a large mixing bowl. Then you’ll add in the Italian dressing, and the key here is to really mix everything together to evenly coat the ingredients so each bite is absolutely perfect!

More Salad Recipes

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Recipe Summary

  • 3 medium garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons pomegranate molasses (see Note)
  • 1/2 teaspoon crushed red pepper
  • Salt
  • 2 large tomatoes, cut into 1/4-inch dice
  • 2 medium cucumbers&mdashpeeled, halved lengthwise, seeded and and cut into 1/4-inch dice
  • 2 scallions, minced
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped mint leaves

In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt.

In a large bowl, toss the tomatoes with the cucumbers, scallions, green bell pepper, onion, parsley and mint. Pour the dressing over the salad and toss well. Serve at once.


Step 1

Core both heads of lettuce, clean and chop into one inch pieces. Spin chopped lettuce dry in a salad spinner until completely dry (or open bags).

In a large bowl, toss all salad ingredients together and mix well. Add dressing and toss right before ready to serve. Serve to guests on chilled plates.

Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro then taste and adjust seasonings if needed. Shake before serving.

Watch the video: Chopped S41E01 Wonton Wonder (December 2021).