Favorite Chopped Salad (The Perfect Side Dish!) – A Couple Cooks

This easy chopped salad recipe features homemade Italian dressing, crisp vegetables, and Parmesan cheese for the ultimate side dish. Ready in just 20 minutes with huge flavor!

On the lookout for a side salad to accessorize with all your meals? I’m always on the lookout for a great green salad. So might I present, my favorite chopped salad recipe.

It’s classy and tight. It starts with my homemade Italian dressing: tangy, savory, and herby. Add to that shallots, tomatoes, cucumber, and a zing from pepperoncini. Parmesan cheese seals the deal. Every time I serve this to friends or family, they ask for the recipe (no joke!).

Why this chopped salad recipe works

Without fail, when I serve this salad at a dinner party, people ask: Wow! What’s in this salad? That’s when you know a recipe is a keeper!

I’ve tested countless salad recipes over the years, and this recipe has become a family and reader favorite. The secret lies in the ingredient balance and my zesty homemade Italian dressing recipe that turns ordinary vegetables into something extraordinary.

Essential ingredients for the best chopped salad

Lettuce base: I use 1 romaine heart plus 5 cups leafy lettuce for some texture contrasts. Romaine provides crunch while softer lettuce adds volume.
Vegetables: I always use English cucumber: I prefer these because they’re essentially seedless and the skin has a mild flavor. I add cherry tomatoes cut in half and one large shallot for subtle onion flavor.
Flavor enhancers: The key ingredient is jarred sliced pepperoncini for tangy heat, and don’t skip the ripe green olives for briny saltiness and fresh Parmesan cheese shavings. I like Castelvetrano olives for their mild flavor.

Chopped salad in white bowl with napkin and Italian dressing

Tips for the dressing

I whisk the dressing by hand using a large whisk in a medium bowl: the bowl size is important to achieve the best emulsion. The key is adding the olive oil tablespoon by tablespoon while whisking continuously. The Dijon mustard in the dressing also helps to emulsify it.

The flavor profile balances tangy white wine vinegar with a touch of maple syrup, plus dried herbs. I often make a double batch because this dressing keeps well in the refrigerator for up to 2 weeks.

Homemade Italian dressing recipe in glass jar with garlic and herbs

Ways to serve chopped salad

This versatile chopped salad pairs with both weeknight dinners or dinner parties where you want to impress. Some serving ideas:

For a heartier meal, I sometimes turn this into a main dish salad by adding pan seared chicken, hard-boiled eggs, or marinated white beans.

Storage and make-ahead tips

This chopped salad is best served fresh, but I’ve discovered some tricks for meal prep:

Same-day serving: Prepare all vegetables and dressing separately up to 4 hours ahead. Store vegetables covered in the refrigerator and bring dressing to room temperature before assembling.

Meal prep: The individual components keep well for 2-3 days when stored properly. Keep lettuce washed and chopped in a salad spinner, and store other chopped vegetables in separate containers.

Dietary notes

This chopped salad recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese. (It’s still just as tasty!)

Frequently asked questions

What’s the best way to chop vegetables uniformly?

I use a sharp chef’s knife and aim for ½-inch pieces. Taking your time with prep makes a noticeable difference in the final presentation.

Can I substitute the homemade dressing with store-bought?

While you can use bottled Italian dressing, I strongly encourage trying the homemade version: it makes this salad special and takes 5 minutes to prep.

How do I prevent the salad from getting soggy?

Always thoroughly dry your lettuce and add dressing just before serving. If serving at a party, I keep the dressing on the side and let guests add their own.