Chopped Salad with Summer Vegetables

Chopped Salad with Summer Vegetables

For today’s lunch, I thought I would try this recipe I found in America’s Test Kitchen, “Cooking Fresh,” 2015.  It was so colorful and fresh-looking that it had to taste good. Well, my daughter and I were not disappointed! We loved the simple vinaigrette dressing, using red wine vinegar and seasoned with minced garlic, salt and pepper. The only thing I would do differently is I would add some protein in the form of lean meat or legumes to make it a more complete meal. As usual, I made slight changes to the original recipe to suit my taste and cooking style. It is a wonderful salad using common ingredients  found in the refrigerator during the summer!

Chopped Salad with Summer Vegetables              Chopped Salad with Summer Vegetables


  • 1 English cucumber
  • 8 ounces cherry tomatoes, halved or quartered
  • Sea salt
  • Freshly ground pepper
  • ¼ cup red wine vinegar
  • ¼ organic extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 yellow bell pepper, cut into ½-inch pieces
  • 8 ounces radishes, thinly sliced
  • ¼ cup chopped fresh parsley
  • 1 romaine lettuce heart, chopped into 1-inch pieces


Whisk together vinegar, garlic, ¼ teaspoon salt and ⅛ teaspoon ground pepper in a large bowl. Drizzle in oil, while constantly whisking. Add bell pepper, onion, radishes, parsley, cucumbers and tomatoes and toss to coat. Let sit for 5 minutes. Finally, add lettuce and serve immediately. 4 servings.

Chopped Salad with Summer Vegetables


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