Chopped Veggie Salad is a mouthwatering toss of crisp vegetables and creamy lemon vinaigrette. Make this salad recipe for a healthy meal.
Records show that salads have been enjoyed by people going as far back as the ancient Romans or further. In fact, the word salad comes from the Latin ‘herb salta’ or salted herbs, because early salads consisted of greens coated in oil with plenty of salt.
But we don’t need history to tell us that this recipe will have you coming back for more.
Looking for a healthy salad recipe that provides a satisfying crunch and a kick of flavor? Look no further. The lemon and greek yogurt dressing brings a special flavor to this recipe. Also, the dressing adds a creamy touch that compliments the crisp garden veggies.
A salad like this is really versatile! It’s perfect to serve as an appetizer, a side dish, or even as a main dish. Take appetizers to the next level and pair this salad with Roasted Chicken with Pomegranate Sauce. Or, serve alongside Berbere Chicken and Lentils for the perfect dinner combination.
Chopped Veggie Salad Ingredients
Creamy Lemon Vinaigrette:
There will be plenty of Greek yogurt-based vinaigrette, definitely enough to thoroughly cover every vegetable. One nice thing is, the salad still feels light.
The lemon and wine vinegar bring the burst of zest. while the hardy seasonings, sugar, and red pepper flakes take this dressing to the next flavor level by adding a touch of spice.
As a bonus, the vinaigrette is a snap to make! Simply whisk everything together and allow the flavors to combine while you prepare the rest of the salad.
- Persian Cucumbers - Persian Cucumbers are perfect for this salad because of their thin skins and extra-crisp texture. Add that they are nearly seedless and have a low moisture content and they win first prize in my salad choice awards. Not to worry though, if Persian Cucumbers aren’t available, a Hothouse will do as well.
- Roma Tomatoes - While you can use any tomato you like for this recipe, I prefer to stick with Roma for a few reasons. One is the sweetness these tomatoes offer. Two, I prefer Romas for their thick and somewhat chewy texture. No grittiness here.
Also, Romas have less water content than other tomatoes, making them perfect for a chopped salad, where the vegetables are likely to become soggy.
- Red Bell Pepper - The sweetest member of the bell pepper family, the red bell not only adds sugar, but also some vibrant color to this salad. Try substituting various colors of bell peppers for a different twist in color and flavor.
- Red Onion - This variety is my go-to for salads when I need a mild sort of spice. They are crisp and add some wonderful color variety to the dish.
- Radishes - Radishes add more subtle spice and their crunch can’t be beat. When buying radishes, choose smaller ones - ping pong ball size is perfect - to be sure they have a good flavor. Also be sure their greens are crisp and bright, as wilted or discolored greens indicate the veggie is past its prime.
- Parsley - This common little herb is packed with vitamin A and C, so along with getting flavor and added texture in this dish, you also get a nutrition boost.
- Cilantro - Sometimes labeled Chinese Parsley, this garnish does more than make this salad look nice. The flavor of cilantro is unmistakable and combined with all the other ingredients, cilantro pulls all the flavors together.
Tips, Tricks, and Faqs
- The flavor of the creamy lemon vinaigrette dressing improves with time. For more flavor, whisk all of the dressing ingredients together before you prep the salad.
Then, let the flavors meld for at least 15 minutes while you chop and prepare the veggies for the salad.
- No one enjoys soggy vegetables, but you’re in luck! Your salad with lemon dressing will stay fresh and crisp in the fridge for 2 - 3 days or longer. As a bonus, the flavors only get better with time.
Note: Avoid eating watery or discolored chopped salad, as it's a sign that the vegetables have gone bad.
Chopped Veggie Salad with Creamy Lemon Vinaigrette
- 4 tbsp olive oil
- 1 lemon 2 tbsp juice and all zest
- 2 tbsp red wine vinegar
- 2 tbsp Greek yogurt
- 1 garlic clove minced
- 1 tsp sugar
- 1 tsp ground cumin
- 1 tsp ground cardamom
- ½ tsp allspice
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 3 Persian cucumbers (or 1 long hothouse) diced ½" pieces
- 2 large Roma tomatoes diced ½" pieces
- 1 red bell pepper diced ½" pieces
- 1 small red onion diced ½" pieces
- 8 oz radish bundle trimmed and each quartered
- ½ cup parsley chopped
- ½ cup cilantro chopped
- Whisk together the dressing ingredients and set aside.
- In a bowl toss the salad ingredients and the salad dressing together. Refrigerate for 15 minutes and toss once again before serving.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.