Make-Your-Own Spring Chopped Salad

Test Kitchen-Approved

Author Notes: The idea of a chopped salad is that everything is cut roughly about the same size— all of it rather small—so that you can practically eat it with a spoon. Beyond the chopping, I don’t have many rules for this recipe. In fact, you should use this recipe only as a rough guide. The beauty of this dish is that it’s the sort of meal that does a great job of using up the leftover bits in the fridge. That’s actually how this salad got its start. I will say, however, that in mine there’s always salami (specifically finocchiona), sharp cheddar, and a bright, shallot-laced vinaigrette that brings it all together. Ashley Rodriguez

Serves: 4 to 6


For the chopped salad:

  • 5 to 6 cups cut, cleaned greens (I use romaine & Treviso), cut into 1-inch ribbons
  • 1 cup blanched fresh (or frozen) peas
  • 1 cup chopped fresh herbs (I use a mix of chives, mint, parsley)
  • 4 to 5 radishes, finely chopped
  • 1/2 avocado, diced
  • 1 cup garbanzo beans
  • 1 cup chopped sharp cheddar cheese
  • 1 cup salami, such as finocchiona
  • 1/4 cup toasted pepitas
  • Other options: cucumber, red onion, scallions, blanched green beans, asparagus, pickled peppers, olives, shaved fennel, white beans

For the shallot and cider vinegar vinaigrette:

  • 6 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons finely chopped shallot
  • 1 teaspoon dried oregano, crushed
  • 1 pinch sugar
  • Salt and pepper, to taste
In This Recipe


  1. Combine all of the vinaigrette ingredients in a medium bowl and whisk to emulsify.
  2. Add all the salad components to a large bowl then pour the dressing over top and toss. Serve immediately.

More Great Recipes:
Salad|Vegetable|Make Ahead|Spring|Summer

Reviews (3) Questions (0)

3 Reviews

Merry June 12, 2017
Tried this for the first time last night and thought it was excellent. Since we had just shopped at our farmer's market, we had beautiful fennel to use and subbed sugar snap peas for the green peas. Also decided to go with sherry vinegar - loved the flexibility this offers and look forward to making it again.
SuSu June 1, 2015
Excellent! Made this tonight and in addition to the above added red onions, scallions & artichoke hearts. Served with warmed whole wheat pita bread. Next time I will double the dressing. Definitely a keeper!
hchambers86 May 28, 2015
This is literally one of my favorite salads ever. I've been making it since I first came across Ashley's blog a few years ago. I make it in all seasons, adjusting the add-ins for what's at the market! Make this immediately!