Skip to content

Chopped Salad

July 6, 2011

♫ Summertime, and the living is easy….and it just doesn’t get any easier than this Chopped Salad! I made a large salad to take to a 4th of July party, but you can make a small salad just for yourself in a very few minutes.

I headed to a local store that has a great selection of organic produce and shopped for the best-looking vegetables in a variety of colors. I came home with cauliflower, jicama, grape tomatoes, radishes, a yellow pepper, carrots, corn, and sugar snap peas.  The bulk olive section had pitted Niçoise olives, so I bought some of them as well. Kalamata olives, which are probably more available, would make a good substitution.

At home I already had jarred pickled red peppers (Mama Lil’s, to add a bit of spice) and some spinach. I thought the spinach would hold up better than lettuce for a potluck salad.

The vegetables I chose are merely suggestions. You can use whatever appeals to you. My goal was to make a vegetable salad that would withstand sitting on the table for a few hours without having any ingredients spoil or wilt. If I were serving it right away, I might add chopped lettuce, cucumbers, and/or avocados.

For the dressing, I adapted Mark Bittman’s basic Lemon Vinaigrette from his How to Cook Everything cookbook. I wanted something simple that would spotlight the vegetables without overpowering them. It was a perfect match.

Simply add your favorite protein for a fantastic one-dish summertime meal!

a

This photo was one of Foodbuzz’ Top 9 for July 8, 2011! :)

a

Chopped Salad

 

(print recipe)

a

 Ingredients

An assortment of chopped fresh vegetables (8 – 10 cups for a large salad, less if serving fewer people) Suggested vegetables: Cauliflower, jicama, grape tomatoes, radishes, carrots, sugar snap peas, corn, yellow pepper

Pickled red peppers, to taste

Pitted Niçoise or kalamata olives

Chopped spinach or lettuce

a

1. Chop everything into bite-sized pieces and put in a large bowl. I like to thinly slice the cauliflower.

a

Carrots, white and yellow corn, sugar snap peas, and radishes

a

a

Added to the bowl: Niçoise olives, yellow pepper, jicama (peeled and chopped), grape tomatoes (quartered), cauliflower (thinly sliced) and Mama Lil’s Peppers

a

2. Toss with some Lemon Rosemary Vinaigrette (recipe below).

3. Taste for seasoning. Add salt and pepper if needed.

4. Toss in some chopped spinach or lettuce, if desired.

a

a

Lemon Rosemary Vinaigrette

(Adapted from Mark Bittman’s vinaigrette recipe in How to Cook Everything)

1 teaspoon grated lemon zest

½ teaspoon salt

½ teaspoon minced rosemary

¼ cup freshly squeezed lemon juice (I needed 2 lemons)

1 clove garlic, pressed

½ cup extra-virgin olive oil

1. Mix the zest, salt, rosemary and juice. While whisking constantly, slowly add the oil in a stream until emulsion forms. (Or do as I did, and put everything in a Blender Bottle and shake!)

2. Taste to adjust salt.

10 Comments leave one →
  1. July 6, 2011 10:13 am

    This looks fantastic and I can’t wait to try your lemon rosemary vinaigrette, sounds amazing!!! :)

  2. July 6, 2011 11:30 am

    Mmm! This is a gorgeous salad that is super tasty and nutritious! What an homage to summertime :-)

  3. July 6, 2011 12:01 pm

    Your salad looks so delish! What a great idea on a hot day like today. Thanks for the recipe.

  4. July 6, 2011 1:13 pm

    Your salad looks incredible!!! Thanks so much for sharing your recipe! :D

  5. July 6, 2011 9:56 pm

    Looks amazing and refreshing…I can’t wait to try the dressing recipe! Thanks for a great summer idea!

  6. July 7, 2011 3:14 am

    I love salads like this…so much goodness here! The vinaigrette sounds great too…I’m sure that it’s delicious with the lemon zest and rosemary!

  7. July 7, 2011 8:59 am

    Looks so summery and delicious. I love the lemon vinaigrette to keep it really light. Thanks for sharing, you gave me an idea for dinner.

  8. July 7, 2011 7:52 pm

    That salad screams summer! It’s gorgeous!

  9. July 8, 2011 11:21 am

    I love chopped salads. This looks beautiful and delicious!

  10. July 10, 2011 8:10 am

    what a positively gorgeous chopped salad! This would be a wonderful accompaniment to any meal! I love the olives in it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s