Chopped Salad Recipe

Prepare the lettuces

Wash all lettuces thoroughly and dry using a salad spinner or clean towels. Remove cores and large stems. Stack leaves and use a sharp chef's knife to finely chop (roughly 1/2-inch pieces). Place chopped lettuces in a large mixing bowl.

Shred cabbage

Thinly slice or shred the red cabbage to about 1/8-inch thickness and add to the bowl with the lettuces.

Prep cucumber

Trim ends of the English cucumber, halve lengthwise and scoop seeds if watery. Chop into small dice (~1/4-inch) and add to the bowl.

Prep tomatoes and pepper

Halve cherry tomatoes. Core and seed the red bell pepper, then dice to about 1/4-inch pieces. Add both to the mixing bowl.

Add carrots, scallions, parsley, olives, chickpeas, and feta

Add shredded carrot, thinly sliced green onions (white and light green parts), chopped fresh parsley, pitted Kalamata olives (halved if large), cooked chickpeas (if using), and crumbled feta (if using) to the bowl. Toss gently to combine with the chopped lettuces and cabbage.

Thinly slice radishes and lightly toast sunflower seeds in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and slightly golden. Remove from heat and let cool. Hold these aside to sprinkle on the salad just before serving.

Whisk vinaigrette

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, and lemon juice. Slowly whisk in the extra-virgin olive oil until emulsified. Season with kosher salt and freshly ground black pepper and taste; adjust salt, sweet, or acid to preference.

Dress the salad

Pour about half the dressing over the salad and toss thoroughly to coat evenly. Taste and add more dressing as needed (you may not need all the dressing).

Finish and serve: Sprinkle toasted sunflower seeds and sliced radishes over the dressed salad. Serve immediately on chilled plates or bowls to keep the greens crisp.