This Summertime Chopped Salad is colorful, healthy, and delicious. It stores beautifully in the fridge, so don’t be afraid to make extra to have at-the-ready this season.
I originally shared this recipe in 2013. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself (and sadly the photos) have remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Summertime Chopped Salad with veggies and fruits is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- romaine lettuce
- red bell peppers
- red onion
- chopped pecans, toasted
- blue cheese
- apple cider vinegar
- extra virgin olive oil
- Dijon mustard
- ground coriander
- ground ginger
- salt and pepper
Kitchen tools and equipment needed:
- large salad bowl
- chef’s knife or santoku knife
- cutting board
- salad dressing shaker or mason jar with lid
- measuring cups and spoons
- salad tongs
- air-tight storage containers
How this recipe came to be:
This is what I’ll call a “Then and Now” recipe.
In the Fall I’d made a wonderful chopped salad and called it Autumn Chopped Salad. (Very inspired LOL), and it won rave reviews around the holidays with family and friends.
Now that we’re in the thick of the hot, hot summer months I decided to switch up the ingredients to that very same salad.
Why this recipe works:
This summer chopped salad is light and refreshing and has tons of fresh fruits and veggies. It’s as much a feast for the eyes as it is for the taste buds with all the wonderful texture you love in a chopped salad.
The dressing is a little sweet, and a little tangy with a nice pungent bite of blue cheese that lingers on the tongue after each delicious forkful.
That’s a lot of ingredients, do they all have to be used?
Please feel free to play with the ingredients to this salad all you like. My only stipulation is that you use the freshest summer produce ingredients you can find.
Have fun with it. It’s your salad. Make it your way!!
Not a fan of blue cheese?
It’s perfectly okay if you leave it out or substitute it with some crumbled feta if you wish.
Or, if that isn’t what you’re after, why not grate in tons of fresh Parmigiano-Reggiano?
Talk about a nice punch of flavor!!
How long will this chopped salad last in the fridge?
If you dress the salad before serving, and not before storing, then this summertime chopped salad will last in an air-tight covered container in the refrigerator for up to 6 days.
However, IF you dress the salad before storing, it will still last 2-3 days in an air-tight covered container in the refrigerator.
Can the dressing for this salad be made in advance?
Mix it up and store it in the refrigerator for weeks and weeks.
When it’s time to serve, shake it well and pour. You’re good to go.
Additional summer salad recipes:
*Rubbed Kale Salad with Fresh Berries (shown below and featured in the video)
This kale salad with berries is a deliciously healthy side dish that takes only minutes to prepare. It’s chock full of Mother Nature’s healthiest ingredients and then topped with a homemade vinaigrette which has just the right amount of tang to complement the hearty kale.
*Wedge Salad with Wasabi Peas (not shown)
This retro-inspired Wedge Salad with Wasabi Peas is traditionally delicious, but with an updated twist.
*Best-Ever Chef’s Salad with Homemade Blue Cheese Dressing (shown below)
A chef’s salad isn’t something only to be eaten at restaurants. You can easily make this Best-Ever Chef’s Salad with Homemade Blue Cheese Dressing at home with all the great add-ins and flavor you love!
*Make-Ahead Sunflower Crunch Kale and Cabbage Salad (not shown)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!
*Summertime Chopped Salad (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s chopped salad featuring summertime fruit and vegetables.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
SUMMERTIME CHOPPED SALAD
FOR THE SALAD
- 3 heads Romaine lettuce washed and chopped
- 2 nectarines pitted and diced into 1/2″ pieces
- 1 pint strawberries hulled and diced into 1/2″ pieces
- 1 pint blueberries washed and drained
- 2 cups chopped broccoli chopped in similar dimensions as the fruit
- 1 cup chopped cauliflower chopped in similar dimensions as the fruit
- 1 cup chopped and peeled carrots chopped in similar dimensions as the fruit
- 2 medium red bell peppers seeded and chopped in similar dimensions as the fruit
- 1 bunch green onions sliced (white and green parts, both)
- 1 large red onion peeled and chopped into similar dimensions as the fruit
- 1 cup chopped pecans toasted, optional (reserve some for garnish)
- 8 ounces crumbled blue cheese reserve some for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
FOR THE DRESSING
- ¼ cup apple cider vinegar
- 3 tablespoons honey
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- -Add the lettuce to a large salad bowl. Add all the remaining salad ingredients (in no particular order).
- -Using tongs, carefully toss the salad to combine all the ingredients.
- -If serving later, cover with plastic wrap and store in the fridge. Hold off on dressing the salad.
- -In a medium jar with a tight-fitting lid (I used a ball canning jar), add all the dressing ingredients in no particular order.
- -Place the lid tightly in place and shake vigorously to combine and blend the dressing.
- -When you're ready to serve, pour some of the dressing on the salad and use the tongs to mix all the ingredients well. NOTE- You can always add more dressing after you've determined how dressed you like your salad to be. If you don't use all of the dressing, serve it alongside the salad so people can add more if they choose.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s healthy and fresh summertime fruit and vegetable chopped salad as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!