Chopped Salad Recipe

Prepare lettuces

Wash all lettuces thoroughly under cold water. Spin or pat dry until mostly moisture-free. Stack leaves and chiffonade or finely chop into approximately 1/2 inch pieces so they are bite-sized. Place chopped lettuces into a large mixing bowl.

Chop cucumber

Trim cucumber ends, peel if desired, then slice lengthwise and scoop seeds if very watery. Chop into small 1/2-inch pieces. Add to bowl with lettuces.

Prepare tomatoes

Halve cherry tomatoes (quarter if very large). Add them to the bowl.

Dice pepper and onion

Remove seeds and membranes from the red bell pepper and dice into 1/4–1/2-inch pieces. Peel and finely dice the red onion (for milder onion flavor, soak diced onion in cold water for 5 minutes, then drain). Add both to the bowl.

Shred carrot

Peel and coarsely grate or finely shred the carrot and add to the bowl for color and sweetness.

If using chickpeas, rinse and drain canned chickpeas or use cooled cooked chickpeas. Pat dry and add to the bowl. Crumble feta and sprinkle over the salad ingredients.

If sunflower seeds are not toasted, warm a small skillet over medium heat and toast seeds, stirring, until fragrant and lightly golden (2–3 minutes). Let cool, then add seeds and halved olives to the salad bowl.

Make dressing

In a small bowl or jar combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, lemon juice, salt, and black pepper. Whisk vigorously or shake in a lidded jar until fully emulsified and slightly thickened. Taste and adjust seasoning (more salt, pepper, or honey to balance acidity).

Dress salad

Pour about half of the dressing over the salad and toss gently but thoroughly with salad tongs or clean hands to coat evenly. Taste and add remaining dressing a little at a time until desired coating is reached — you may not need it all.

Transfer chopped salad to a serving bowl or platter. Finish with a sprinkle of any remaining feta and sunflower seeds. Serve immediately so greens remain crisp. Leftover dressing can be stored in the refrigerator up to 5 days.