Chopped Salad

This Chopped Salad Recipe features vibrant colors with a spectacular blend of flavors and textures. The base consists of crisp romaine lettuce combined with cherry tomatoes, cucumbers, tangy red onion, olives, chopped egg, crumbled bacon and two types of cheese. It’s tossed with a homemade dressing for creaminess and topped with french fried onions for crunch.

Easy Chopped Salad Recipe

The appeal of a homemade Chopped Salad lies in its balanced composition and versatility. Each ingredient ensures a forkful of flavors and textures. It’s customizable which allows for endless variations to suit the different tastes and dietary preferences of those you’re feeding. How to make the best Chopped Salad: (Scroll down for full printable recipe card.)

• Lettuce – 8-10 cups chopped romaine or iceberg lettuce forms the base of the salad.
• Vegetables – Cherry tomatoes, English cucumber and thinly sliced red onion.
• Bacon – Cooked crispy bacon adds a smoky flavor.
• Eggs – Four large eggs hard boiled, peeled and chopped.
• Cheese – Crumbled feta cheese, goat cheese or bleu cheese and cubed sharp cheddar cheese.
• Olives – Sliced black olives add s briny salty flavor.
• Onion – One cup crispy french fried onions for crunch.
• Dressing – Mayonnaise, buttermilk, sour cream, fresh chives, garlic salt, white wine vinegar or white balsamic vinegar, granulated garlic, onion powder, black pepper, sugar and dried dill.

How to Make the BEST Chopped Salad Recipe

• Make the Dressing – Whisk together mayonnaise, buttermilk, sour cream, chives, garlic salt, granulated garlic, onion powder, black pepper, sugar and dill until fully combined. Cover and chill in the refrigerator for at least 4 hours or overnight.
• Bacon – Cook bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel lined platter to drain, then chop.
• Hard Boiled Eggs – Cook eggs in a small saucepan covered with 1-inch of water headspace. Boil for 10 minutes, then cool, peel and dice.
• Assemble the Chopped Salad – In a large bowl use tongs to toss strips of lettuce, bacon, eggs, cherry tomatoes, cucumber, red onion, feta (or bleu cheese) cubed cheddar cheese and olives with and 1/2 of the dressing until coated. Season with salt and black pepper to your taste. Arrange in a serving bowl.
• Garnish – Top with crushed french fried onions.
• Serve – Serve immediately with the remaining dressing on the side.

Tips for Making Chopped Salad

• Kitchen Tools You’ll Need: Large bowl, small bowl, whisk, small saucepan, skillet, sharp knife and cutting board, measuring cups and spoons. You’ll also need a large salad bowl for serving.
• Chop Lettuce: Use a sharp knife to chop the lettuce into bite-size pieces. You may also choose to cut it into strips. Regardless, make sure the lettuce is uniform in size.
• Add Protein: To add complexity and depth of flavor you may choose to incorporate your favorite protein to turn this chopped salad into an entree. Think grilled chicken or steak or salami, diced ham. and avocado for a vegetarian option.
• Make-Ahead Tip: You could prep the salad ingredients one day in advance and assemble it just before serving.
• Can I Use Another Dressing for Chopped Salad? A key aspect of this chopped salad is the dressing, which binds all the ingredients together. You may opt to top your salad with your favorite dressing the sky’s the limit! Some dressing recipes you may like: honey mustard, thousand island, green goddess, caesar salad dressing or a poppy seed dressing. You could also simply dress it with a bottle of Italian dressing or a drizzle of balsamic vinegar or red wine vinegar, Dijon mustard and extra virgin olive oil for a quick homemade Italian vinaigrette.
• What to Serve with a Chopped Salad: This salad goes well with steak, pork chops, air fryer fried chicken or seafood dish like baked salmon. It also goes well with potato soup and brunswick stew as well as Italian pasta dishes.

Recipe Variations

• Vegetable Variations: You could add a variety of red or green bell peppers, roasted sweet corn, black beans or chickpeas, mushrooms or any of your favorite salad fixings.
• Cheese Substitutions: Cheese is a must. You can use any variety that you enjoy whether it’s crumbled feta, bleu cheese, shredded cheddar, provolone cheese, smoked gouda or mozzarella cheese for a savory element.
• Greens: I recommend a beefy lettuce to hold up to the dressing but you could incorporate other greens such as spinach or kale.
• Spice: You could add pickled jalapenos or pepperoncini for spice.
• Nuts: You could also add nuts like toasted almonds, pecans or walnuts contribute crunch.
• Vegetarian Option: You can omit the bacon and add garbanzo beans and avocado.
• Croutons: You could use croutons in place of french fried onions.

Storage and Leftovers

• Leftovers: Once this Chopped Salad is dressed, it’s best to serve and enjoy. If you expect leftovers, reserve some of the ingredients and store them separately from the dressing then toss it fresh just before eating.
• Dressing: The Dressing will last chilled in an airtight container or mason jar in the refrigerator for up to 5 days. Shake well before using.

More Salad Recipes to Make

• Chicken Bacon Ranch Layer Salad is topped with my Avocado Lime Ranch Dressing.
• Classic Wedge Salad with homemade bleu cheese dressing.
• Southern Potato Salad is picnic ready.
• Mexican Street Corn Salad can also be served with tortilla chips as a dip.
• Italian Spaghetti Salad does double duty as a side dish or a light meal.
• This Southern Cornbread Salad is packed with vibrant colors and textures.
• Dill Pickle Pasta Salad is certain to become a family favorite.
• Frito Taco Salad is a retro salad that’s always a hit.
• Herb Salad from Food Network.

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Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander