As the temperature rises and the days grow longer, there’s no better way to beat the heat than with a delicious and refreshing chopped salad. The beauty of chopped salads lies in their versatility – you can customize them to suit your taste preferences and dietary needs. From classic combinations like Greek feta and olives, to more adventurous pairings like Korean chili flakes and pickled ginger, there’s a chopped salad out there for everyone.
In this article, we’ll explore 20 mouthwatering chopped salad recipes that are perfect for sizzling summer days. Whether you’re in the mood for something light and zesty or hearty and satisfying, we’ve got you covered. So grab your favorite dressings and let’s dive into the world of refreshing chopped salads!
Greek Chopped Salad with Feta and Olives
This refreshing salad combines the flavors of Greece, featuring tangy feta cheese, briny olives, and a medley of crunchy vegetables. A perfect side dish or light lunch.
Ingredients:
– 4-6 cups mixed greens (lettuce, arugula, spinach)
– 1/2 cup crumbled feta cheese
– 1/2 cup pitted green olives, sliced
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1 tablespoon extra-virgin olive oil
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. In a large bowl, combine mixed greens, feta cheese, olives, cherry tomatoes, cucumber, and red onion.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 10 minutes
Southwest Chopped Salad with Avocado and Corn
This fresh and flavorful salad is a perfect combination of Southwestern spices, crunchy textures, and creamy avocado.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup frozen corn kernels, thawed
– 2 ripe avocados, diced
– 1/2 cup chopped red bell pepper
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, corn kernels, avocado, red bell pepper, queso fresco or feta cheese, and cilantro.
2. Squeeze lime juice over the salad and sprinkle with cumin.
3. Season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Asian-Inspired Chopped Salad with Sesame Dressing
This refreshing salad combines the flavors of Asia with the crunch of a chopped mix, all tied together with a creamy sesame dressing. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 cup chopped cabbage
– 1/2 cup chopped scallions
– 1/2 cup sliced red bell pepper
– 1/4 cup toasted sesame seeds
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cabbage, scallions, red bell pepper, and sesame seeds.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and grated ginger.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped cilantro on top and serve immediately.
Cooking Time: 10 minutes
Mediterranean Chopped Salad with Chickpeas and Cucumber
This refreshing salad combines the flavors of the Mediterranean with the simplicity of a chopped mix, perfect for a quick lunch or dinner. With the creamy texture of chickpeas and the crunch of cucumber, this salad is sure to satisfy your taste buds.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 cups mixed greens
– 1 medium cucumber, peeled and chopped
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives, sliced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, chickpeas, cucumber, feta cheese, and olives.
2. Squeeze the lemon juice over the salad and toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10 minutes
Caprese Chopped Salad with Balsamic Glaze
Fresh, flavorful, and oh-so-Italian, this Caprese chopped salad is the perfect side dish for any gathering. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil, all tied together with a drizzle of rich balsamic glaze, is a match made in heaven.
Ingredients:
– 2 large tomatoes, diced
– 8 oz fresh mozzarella cheese, shredded
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– 2 tbsp balsamic glaze (homemade or store-bought)
Instructions:
1. In a large bowl, combine the diced tomatoes, shredded mozzarella cheese, and chopped basil leaves.
2. Drizzle with the olive oil and season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Just before serving, drizzle the balsamic glaze over the salad and toss gently to combine.
Cooking Time: None! This salad is ready in just a few minutes.
Buffalo Chicken Chopped Salad with Blue Cheese
A spicy and savory twist on a classic salad, this recipe combines the bold flavors of buffalo chicken with the tanginess of blue cheese. Perfect for a quick and satisfying meal or as a unique addition to your next potluck.
Ingredients:
– 1 pound cooked chicken breast, cut into bite-sized pieces
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup crumbled blue cheese
– 1 head of romaine lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped red onion
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together chicken and buffalo sauce until coated.
2. In a large bowl, combine lettuce, cherry tomatoes, red onion, and blue cheese.
3. Add the buffalo chicken on top of the salad mixture.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Kale and Quinoa Chopped Salad with Lemon Vinaigrette
This refreshing salad combines the nutty flavor of quinoa with the earthy taste of kale, all wrapped up in a zesty lemon vinaigrette. Perfect for a light lunch or as a healthy side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped curly kale
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chopped kale, red bell pepper, 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 coat.
4. Sprinkle with parsley and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Taco Chopped Salad with Cilantro Lime Dressing
Taco Chopped Salad with Cilantro Lime Dressing: A flavorful twist on traditional salads, this recipe combines the bold flavors of tacos with a fresh and zesty dressing.
Ingredients:
– 1 head of iceberg lettuce, chopped
– 1 cup cooked ground beef (or substitute with black beans or roasted chicken)
– 1/2 cup diced tomatoes
– 1/4 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped lettuce, cooked ground beef (or substitute), diced tomatoes, red onion, jalapeño pepper, and queso fresco or feta cheese.
2. In a small bowl, whisk together the lime juice and olive oil to make the Cilantro Lime Dressing.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
Cooking Time: 10 minutes
Chopped Cobb Salad with Hard-Boiled Eggs
This timeless salad recipe combines the flavors of tender chicken, crispy bacon, and creamy avocado, all tied together with a tangy vinaigrette. Perfect for a quick lunch or dinner, this chopped cobb salad is sure to satisfy.
Ingredients:
– 2 cups mixed greens
– 1 cup cooked chicken breast, diced
– 4 slices of bacon, crispy and crumbled
– 1 ripe avocado, diced
– 2 hard-boiled eggs, peeled and quartered
– 1/4 cup crumbled blue cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chicken, bacon, avocado, and hard-boiled eggs.
2. In a small bowl, whisk together olive oil and red wine vinegar.
3. Pour the vinaigrette over the salad and toss to coat.
4. Sprinkle with blue cheese (if using) and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10-15 minutes
Antipasto Chopped Salad with Italian Dressing
This classic antipasto salad combines the flavors of Italy with a tangy and creamy dressing, perfect for a quick and easy meal or as a side dish.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup sliced red onion
– 1/2 cup sliced Kalamata olives
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp Italian dressing
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and olives.
2. Sprinkle feta cheese and parsley over the top of the salad.
3. Drizzle Italian dressing over the salad and toss to coat.
4. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None needed! This salad is ready in just a few minutes.
Chopped Caesar Salad with Homemade Croutons
Elevate your salad game with this simple yet impressive recipe that combines the tanginess of Caesar dressing with the crunch of freshly baked croutons.
Ingredients:
– 1 large head of romaine lettuce, chopped
– 1/2 cup homemade Caesar dressing (see below for recipe)
– 1/4 cup grated Parmesan cheese
– 1/4 cup homemade croutons (see below for recipe)
– Salt and pepper to taste
Homemade Caesar Dressing:
– 1/2 cup olive oil
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– 1/2 teaspoon Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine chopped romaine lettuce, homemade Caesar dressing, Parmesan cheese, and croutons.
3. Toss until well combined and season with salt and pepper to taste.
4. Serve immediately.
Homemade Croutons:
1. Preheat oven to 350°F (175°C).
2. Cut 1/2 baguette into 1-inch cubes.
3. Drizzle with olive oil and toss to coat.
4. Season with salt and pepper to taste.
5. Bake for 10-12 minutes or until golden brown.
Cooking Time: 15-20 minutes
Thai Peanut Chopped Salad with Cabbage and Carrots
This refreshing salad combines the crunch of cabbage and carrots with the creamy richness of Thai peanut sauce, all wrapped up in a flavorful and healthy package.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 medium carrots, peeled and grated
– 1/4 cup Thai peanut sauce (store-bought or homemade)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, combine the sliced cabbage and grated carrots.
2. In a small bowl, whisk together the Thai peanut sauce, lime juice, salt, pepper, and red pepper flakes (if using).
3. Pour the peanut sauce mixture over the cabbage-carrot mixture and toss to coat.
4. Sprinkle chopped cilantro on top and serve immediately.
Cooking Time: 10 minutes
Chopped Steakhouse Salad with Blue Cheese Dressing
Savor the bold flavors of a classic steakhouse salad, elevated by the tangy zip of blue cheese dressing.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup chopped cooked steak (such as ribeye or strip loin)
– 1/2 cup crumbled blue cheese
– 1/2 cup diced red onion
– 1/4 cup chopped fresh parsley
– 2 tbsp. olive oil
– 2 tbsp. apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chopped steak, blue cheese, and red onion.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle parsley on top and season with salt and pepper to taste.
Cooking Time: 10-15 minutes (including preparation)
Summer Garden Chopped Salad with Fresh Herbs
This refreshing salad is perfect for hot summer days, featuring a medley of crisp veggies, juicy fruits, and fragrant herbs. It’s a light and revitalizing side dish or main course that highlights the sweetness of the season.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber slices
– 1/2 cup red bell pepper strips
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red bell pepper strips.
2. Sprinkle chopped fresh mint leaves over the top.
3. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
4. Toss gently to combine.
5. Serve immediately.
Cooking Time: 10 minutes
Chopped Apple Walnut Salad with Maple Dressing
This salad is a perfect blend of textures and flavors, combining crisp apples, crunchy walnuts, and tangy maple dressing. A delicious and healthy side dish or light lunch, it’s sure to satisfy your autumn cravings.
Ingredients:
– 2 Granny Smith apples, chopped
– 1/4 cup chopped fresh walnuts
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled blue cheese (optional)
– 2 tbsp pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped apples, walnuts, and mixed greens.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Top with crumbled blue cheese (if using) and serve immediately.
Cooking Time: 10 minutes
Chopped Shrimp Salad with Avocado and Lime
This refreshing salad is perfect for a light lunch or dinner, combining the flavors of succulent shrimp, creamy avocado, and zesty lime.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Cook the shrimp in boiling water until pink and just cooked through, about 2-3 minutes.
2. Chill the shrimp in an ice bath, then pat dry with paper towels.
3. In a large bowl, combine the chopped cilantro, diced avocado, lime juice, and olive oil.
4. Add the cooled shrimp to the bowl and toss gently to combine.
5. Arrange the mixed greens on a plate or platter, top with the shrimp-avocado mixture, and serve immediately.
Cooking Time: 15 minutes
Chopped Spinach Salad with Warm Bacon Dressing
Savor the simplicity of this hearty spinach salad paired with a rich and savory warm bacon dressing. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to please.
Ingredients:
– 2 cups fresh baby spinach leaves
– 6 slices cooked bacon, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons apple cider vinegar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a small skillet, cook the crumbled bacon over medium heat until crispy.
3. Remove from heat and stir in olive oil, garlic, and apple cider vinegar. Season with salt and pepper.
4. In a large bowl, combine chopped spinach leaves and warm bacon dressing. Toss to coat evenly.
5. Serve immediately.
Cooking Time: 10 minutes
Chopped Harvest Salad with Butternut Squash
As the seasons change, warm spices and vibrant colors come together to create a deliciously comforting salad. This chopped harvest salad with roasted butternut squash is the perfect way to celebrate the flavors of fall.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mixed greens (arugula, kale, spinach)
– 1 cup crumbled goat cheese
– 1/4 cup chopped walnuts
– Salt and pepper to taste
– Optional: 1/4 teaspoon ground cumin
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent.
4. Add minced garlic and cook for an additional minute.
5. Combine cooked squash, mixed greens, goat cheese, and walnuts in a large bowl. Season with salt, pepper, and cumin (if using).
6. Serve immediately and enjoy the flavors of autumn!
Cooking Time: 1 hour 15 minutes
Chopped Mediterranean Lentil Salad with Feta
This hearty salad combines the nutty flavor of cooked lentils with the tanginess of feta, all wrapped up in a vibrant and refreshing package. Perfect for a light lunch or dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1/4 cup chopped red onion
– 1/4 cup chopped cucumber
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions, using 2 cups of water. Drain and let cool.
2. In a large bowl, combine the cooled lentils, red onion, cucumber, and feta cheese.
3. In a small bowl, whisk together the olive oil and lemon juice.
4. Pour the dressing over the lentil mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 20-25 minutes (including cooking time for lentils)
Chopped Mexican Salad with Chipotle Dressing
A vibrant and flavorful salad that combines the bold flavors of Mexico with a spicy kick from chipotle peppers.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked black beans, rinsed and drained
– 1 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons chipotle peppers in adobo sauce
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, black beans, red bell pepper, yellow onion, and cilantro.
2. In a blender or food processor, blend chipotle peppers, adobo sauce, olive oil, and lime juice until smooth.
3. Pour the dressing over the salad and toss to combine.
4. Top with chopped jalapeño pepper and serve immediately.
Cooking Time: 10 minutes
Summary
Beat the summer heat with these refreshing chopped salad recipes! From classic Caprese to international-inspired dishes like Thai Peanut and Mediterranean Lentil, there’s something for everyone. Try the Buffalo Chicken Chopped Salad with blue cheese crumbles or the Southwest Chopped Salad with avocado and corn. For a light and healthy option, go for the Summer Garden Chopped Salad with fresh herbs. With 20 recipes in total, you’ll never get bored of the same old salad again. Each recipe is packed with flavor and perfect for hot summer days when you need a cool and satisfying meal.
