Chopped Salad Recipe

Prepare greens and vegetables

Wash romaine lettuce thoroughly, spin or pat dry, then core and chop into roughly 1/2-inch pieces to yield about 6 cups. Place chopped romaine in a large mixing bowl.

Prep carrots and cucumber

Peel the carrot(s) and either julienne or grate to make roughly 1 cup. Peel (if desired), seed if very watery, and dice the cucumber to make 1 cup. Add both to the bowl with romaine.

Prep tomatoes, corn, onion

Halve 1 cup grape or cherry tomatoes and add to the bowl. If using fresh corn, cut kernels off the cob after cooking; if using frozen, thaw and drain. Add 1 cup corn kernels. Thinly slice 1/4 cup red onion if using and add to the bowl.

Optional toppings

If using cheese, sprinkle 1/2 cup shredded cheddar or 1/2 cup crumbled feta over the salad. Add chopped chives (2 tbs) for fresh oniony flavor. Toss gently to combine if not dressing yet.

Combine base

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream (or Greek yogurt) until smooth and slightly thick but pourable.

Add aromatics and seasonings

Stir in 2 cloves minced garlic, 1 tbsp lemon juice, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp Worcestershire sauce (optional), 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp sugar or honey if using. Taste and adjust salt, pepper, or acidity as needed—add more buttermilk to thin or more mayo/sour cream to thicken.

Chill and meld flavors

Cover the dressing and refrigerate for at least 20 minutes (up to overnight) to let flavors meld. Stir again before using. If the dressing becomes too thick after chilling, whisk in 1–2 tbsp additional buttermilk or water to reach desired consistency.

Right before serving, give the salad a light toss. Add the chilled buttermilk garlic ranch dressing to the salad—start with about 1/2 cup of dressing, toss gently, and add more to taste. Aim to coat ingredients evenly without drowning them.

Plate the chopped salad in a large bowl or individual bowls, garnish with extra chives and a grind of black pepper. Serve immediately. Leftover dressing will keep in an airtight container in the refrigerator for up to 5 days; salad components (without dressing) will keep separately for 2–3 days.