Summer is here, which means it’s time to trade in our heavy winter meals for lighter, fresher options that still satisfy our cravings. One of the best ways to do this is by making a delicious chopped salad, packed with seasonal ingredients and topped with your favorite dressing. In this article, we’ll be exploring 20 refreshing chopped salad recipes that are perfect for hot summer days.
From classic combinations like Greek Chopped Salad with Feta and Kalamata Olives, to more adventurous options like Asian Chopped Salad with Ginger Sesame Dressing, there’s something on this list for everyone. Whether you’re looking for a light lunch, a quick dinner, or a refreshing side dish, these chopped salads are sure to hit the spot.
So grab your favorite ingredients and let’s get started! In the following pages, we’ll dive into each of these recipes in detail, sharing tips, tricks, and variations to help you make them your own. Happy cooking!
Greek Chopped Salad with Feta and Kalamata Olives
This classic Greek salad combines the bold flavors of feta cheese, kalamata olives, and tangy red onion, all brought together by a refreshing vinaigrette. Perfect for a quick lunch or dinner.
Ingredients:
– 4 cups mixed greens ( Romaine, arugula, spinach)
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced kalamata olives
– 1/2 red onion, thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp. red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, crumbled feta cheese, and sliced kalamata olives.
2. Thinly slice the red onion and add it to the salad.
3. In a small bowl, whisk together olive oil and red wine vinegar.
4. Pour the vinaigrette over the salad and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Southwest Chopped Salad with Chipotle Ranch Dressing
This flavorful salad combines the bold flavors of the Southwest with a spicy kick from chipotle peppers. Perfect for a quick and delicious meal or as a refreshing side dish.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked black beans, drained and rinsed
– 1 cup diced bell peppers (any color)
– 1/2 cup diced red onion
– 1/4 cup crumbled queso fresco or feta cheese
– 1 chipotle pepper in adobo sauce, minced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, black beans, bell peppers, and red onion.
2. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
3. Add the chipotle pepper and adobo sauce to the dressing mixture and stir well.
4. Pour the dressing over the salad and toss to coat.
5. Top with crumbled queso fresco or feta cheese.
Cooking Time: 10-15 minutes
Asian Chopped Salad with Ginger Sesame Dressing
A refreshing twist on traditional salads, this Asian-inspired dish combines crunchy vegetables, savory tofu, and a zesty ginger sesame dressing.
Ingredients:
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup chopped red bell pepper
– 1 cup chopped cucumber
– 1/2 cup cubed firm tofu
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons grated fresh ginger
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, red bell pepper, cucumber, and tofu.
2. In a small bowl, whisk together ginger, sesame oil, soy sauce, and honey until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle scallions on top and season with salt and pepper to taste.
Cooking Time: 15 minutes
Servings: 4-6
Mediterranean Chopped Salad with Lemon Tahini Dressing
Experience the vibrant flavors of the Mediterranean in this refreshing salad, topped with a creamy and zesty lemon tahini dressing.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 tbsp lemon juice
– 1/4 cup tahini
– 1/2 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, olives, and feta cheese.
2. In a small bowl, whisk together the lemon juice, tahini, garlic powder, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Cobb Chopped Salad with Avocado and Bacon
This classic salad gets a creamy twist with the addition of ripe avocado and crispy bacon. A perfect combination for any occasion!
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 ripe avocado, diced
– 6 slices cooked bacon, crumbled
– 1/2 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 1/4 cup crumbled blue cheese
– 1 tablespoon olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, avocado, bacon, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil and white wine vinegar. Season with salt and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Top with crumbled blue cheese.
Cooking Time: 10 minutes
Tips:
– Use ripe but firm avocado for best results.
– Cook bacon until crispy to ensure maximum flavor.
– Adjust amount of dressing to your liking.
Kale and Quinoa Chopped Salad with Lemon Vinaigrette
A refreshing and nutritious salad that combines the nutty flavor of quinoa with the earthy taste of kale, topped with a zesty lemon vinaigrette.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chopped kale, cherry tomatoes, and feta cheese (if using).
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the vinaigrette over the salad and toss to combine.
4. Top with chopped parsley and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Mexican Street Corn Chopped Salad
This vibrant salad captures the essence of Mexico’s famous street corn, with sweet and tangy flavors combining in perfect harmony.
Ingredients:
– 2 cups cooked corn kernels (fresh or frozen)
– 1 cup chopped red bell pepper
– 1/2 cup diced red onion
– 1/4 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine corn kernels, red bell pepper, red onion, and cotija cheese.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the corn mixture and toss to coat.
4. Sprinkle with cilantro and season with salt and pepper to taste.
Cooking Time: 10 minutes
BBQ Chicken Chopped Salad with Creamy BBQ Dressing
A classic summer salad gets a smoky twist with the addition of grilled chicken and a tangy BBQ dressing.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 cups mixed greens (lettuce, spinach, arugula)
– 1 cup chopped cooked chicken
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped pecans or walnuts
– Creamy BBQ Dressing (see below)
Creamy BBQ Dressing:
– 1 cup mayonnaise
– 2 tbsp plain Greek yogurt
– 2 tbsp BBQ sauce
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken for 5-7 minutes per side, or until cooked through. Let cool.
3. In a large bowl, combine mixed greens, chopped chicken, cherry tomatoes, feta cheese, and nuts.
4. In a small bowl, whisk together Creamy BBQ Dressing ingredients. Pour over salad and toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes (grilling time included)
Chopped Caprese Salad with Balsamic Glaze
This classic Italian salad gets a boost from a rich and tangy balsamic glaze, making it perfect for a quick and impressive appetizer or side dish.
Ingredients:
– 2 large beefsteak tomatoes, seeded and chopped
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– 2 tbsp granulated sugar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a small saucepan, combine balsamic vinegar and sugar. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-12 minutes or until thickened and syrupy.
3. In a large bowl, combine chopped tomatoes, sliced mozzarella cheese, and olive oil.
4. Drizzle the balsamic glaze over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves if desired.
Cooking Time: 15 minutes
Antipasto Chopped Salad with Italian Dressing
Start your meal off right with this classic Italian-inspired salad, featuring a colorful mix of vegetables and a tangy dressing.
Ingredients:
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1 cup carrots, peeled and grated
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons Italian dressing
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cherry tomatoes, cucumber, carrots, and olives.
2. In a small bowl, whisk together the Italian dressing and a pinch of salt and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Top with feta cheese, if using, and serve.
Cooking Time: 5 minutes
Taco Chopped Salad with Lime Crema
This vibrant salad combines the flavors of a classic taco with the freshness of lime crema, perfect for a light and satisfying meal.
Ingredients:
– 1 head of romaine lettuce, chopped
– 1 cup cooked black beans, rinsed and drained
– 1 cup diced tomatoes (fresh or canned)
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1 tablespoon olive oil
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped lettuce, black beans, tomatoes, red bell pepper, and queso fresco.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Squeeze the juice of 1 lime over the salad and toss to combine.
4. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Buffalo Chicken Chopped Salad with Blue Cheese Dressing
Get ready to level up your salad game with this bold and zesty recipe! Crunchy chicken, tangy blue cheese, and spicy buffalo sauce come together in a refreshing mix of flavors.
Ingredients:
– 1 lb cooked chicken breast, diced
– 2 cups mixed greens (lettuce, arugula, spinach)
– 1 cup chopped celery
– 1/2 cup crumbled blue cheese
– 1/4 cup buffalo wing sauce (store-bought or homemade)
– 1/4 cup chopped green onions
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced chicken, chopped celery, and crumbled blue cheese.
2. Drizzle buffalo wing sauce over the salad and toss until everything is coated.
3. Sprinkle chopped green onions on top and season with salt and pepper as needed.
4. Serve immediately and enjoy!
Cooking Time: 10-15 minutes (prep + assembly)
Chopped Thai Salad with Peanut Dressing
Experience the bold flavors of Thailand with this refreshing salad, featuring crunchy vegetables and a creamy peanut dressing.
Ingredients:
– 2 cups mixed greens (Thai basil, mint, cilantro)
– 1 cup chopped red bell pepper
– 1 cup chopped carrots
– 1/2 cup chopped cucumber
– 1/4 cup chopped peanuts
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon peanut butter
– 1 teaspoon soy sauce
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, combine mixed greens, red bell pepper, carrots, and cucumber.
2. In a blender or food processor, blend peanut butter, lime juice, soy sauce, and ginger until smooth.
3. Pour the peanut dressing over the salad and toss to coat.
4. Sprinkle chopped peanuts on top for garnish (if using).
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Harvest Chopped Salad with Maple Dijon Dressing
Celebrate the flavors of fall with this hearty, comforting salad featuring a medley of roasted vegetables and a tangy maple dijon dressing.
Ingredients:
– 4 cups mixed greens (arugula, kale, spinach)
– 1 cup roasted butternut squash, diced
– 1 cup roasted Brussels sprouts, halved
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped pecans
– 2 tablespoons maple dijon dressing (recipe below)
Maple Dijon Dressing:
– 2 tablespoons pure maple syrup
– 2 tablespoons dijon mustard
– 2 tablespoons apple cider vinegar
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
2. In a large bowl, combine mixed greens, roasted vegetables, goat cheese, and pecans.
3. In a small bowl, whisk together maple syrup, dijon mustard, apple cider vinegar, and salt to make the dressing.
4. Pour the dressing over the salad and toss to combine.
Cooking Time: 20-25 minutes (roasting time)
Chopped Caesar Salad with Homemade Croutons
Create a classic Caesar salad with the added crunch of homemade croutons in just a few simple steps.
Ingredients:
– 2 heads romaine lettuce, chopped
– 1/2 cup homemade Caesar dressing (see below)
– 1 cup homemade croutons (see below)
– 1/4 cup shaved Parmesan cheese
– 1/2 cup chopped fresh parsley
Homemade Caesar Dressing:
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 egg yolk
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Homemade Croutons:
– 1 baguette, cut into 1-inch cubes
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss crouton ingredients together and spread on a baking sheet. Bake for 10-12 minutes or until golden brown.
3. In a large bowl, combine chopped lettuce, homemade Caesar dressing, and Parmesan cheese. Toss to coat.
4. Sprinkle parsley over the top and toss gently.
5. Serve immediately.
Cooking Time: 20 minutes
Greek Yogurt Chicken Chopped Salad
This refreshing salad combines the tanginess of Greek yogurt with the savory flavor of grilled chicken, all on a bed of crisp greens and colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 tsp lemon zest
– 1/4 cup plain Greek yogurt
– 1 cup mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– Salt and pepper to taste
– Croutons or chopped nuts for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon zest, and salt. Brush both sides of the chicken breast with the mixture.
3. Grill the chicken for 5-6 minutes per side, or until cooked through. Let cool.
4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and crumbled cooked chicken.
5. In a small bowl, whisk together Greek yogurt and a pinch of salt. Spoon over the salad and toss to coat.
6. Garnish with croutons or chopped nuts, if desired.
7. Serve immediately.
Cooking Time: 20-25 minutes
Chopped Brussels Sprouts Salad with Pancetta
Elevate your salad game with this simple yet impressive combination of roasted Brussels sprouts, crispy pancetta, and tangy ingredients.
Ingredients:
• 1 pound Brussels sprouts, trimmed
• 6 slices pancetta, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/4 cup crumbled goat cheese (optional)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
4. In a small bowl, whisk together garlic, apple cider vinegar, and honey.
5. In a large bowl, combine roasted Brussels sprouts, pancetta, and goat cheese (if using). Drizzle with the garlic-vinegar dressing and toss to combine.
Cooking Time: 25-30 minutes
Serve: Immediately, garnished with additional pancetta if desired. Enjoy!
Chopped Apple and Walnut Salad with Honey Mustard Dressing
This refreshing salad combines the sweetness of chopped apples, crunch of walnuts, and tanginess of a honey mustard dressing, perfect for a light and satisfying meal or snack.
Ingredients:
– 2 Granny Smith apples, chopped
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chopped apples and walnuts.
2. In a small bowl, whisk together olive oil, honey, and Dijon mustard until smooth.
3. Pour the dressing over the apple-walnut mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh thyme leaves, if desired.
Cooking Time: 10 minutes
Chopped Beet and Goat Cheese Salad
A sweet and tangy salad that combines the earthy flavor of beets with the creaminess of goat cheese, perfect for a light lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped walnuts
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and chop into small pieces.
4. In a large bowl, combine chopped beets, crumbled goat cheese, chopped walnuts, and parsley.
5. Drizzle olive oil and balsamic vinegar over the salad, tossing to combine.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting time) + 10 minutes (assembly and dressing)
Chopped Veggie Salad with Lemon Garlic Dressing
Brighten up your mealtime with this refreshing and flavorful salad, perfect for a light lunch or dinner.
Ingredients:
– 2 cups mixed veggies (bell peppers, carrots, zucchini, cherry tomatoes)
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the mixed veggies with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender.
3. In a small bowl, whisk together lemon juice, garlic, and remaining 1 tablespoon of olive oil.
4. Once the veggies are done roasting, let them cool slightly before chopping into bite-sized pieces.
5. Combine the chopped veggies with the lemon garlic dressing in a large bowl. Toss to coat.
6. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 25-30 minutes
Summary
Beat the heat this summer with these refreshing chopped salad recipes! From classic combinations like Greek Chopped Salad with Feta and Kalamata Olives to spicy twists like Buffalo Chicken Chopped Salad with Blue Cheese Dressing, there’s something for every taste. Try a Mediterranean-inspired medley of kale, quinoa, and lemon vinaigrette or a sweet and savory harvest salad with maple dijon dressing. With 20 delicious recipes to choose from, you’ll never get bored with the same old greens again!
