This Chopped Vegetable Salad is loaded with healthy greens and tossed in a zesty vinaigrette dressing; great for a light lunch or Summer picnic.
It’s fresh, it’s green, and it’s mouthwateringly crunchy!
Dressed with an easy to make lemon dijon vinaigrette, this green salad is a fresh take on a simple tossed salad or classic fresh green chef salad.
Vegetable Chopped Salad Recipe
This chopped salad is inspired by something I saw on TikTok by a girl named Meredith. I saw her chop up all her favorite green vegetables and make a salad out of them.
It looked so delicious, I knew I had to make my own version of this green goddess salad.
This isn’t your typical salad! In fact, there isn’t a single piece of romaine lettuce used to make this salad.
It’s a fresh salad is made with hearty vegetables like bell peppers, cucumbers, sugar snap peas, and more making it the perfect light lunch, great side dish, or served as a salad course among an elegant dinner.
Plus, who said salads have to have lettuce in them anyway? This is the perfect healthy salad without any leafy greens in sight.
What’s in a Chopped Vegetable Salad?
Fresh vegetables: get ready to see green! You will need, green bell peppers, jalapeños, English cucumbers, sugar snap peas, asparagus stalks, and last but not least, green onions.
Fresh herbs: add a touch of green herbs to boost flavor by finely chopping dill and mint leaves.
Cheese: top your salad off with crumbled feta cheese which adds unmatched flavor and ties everything together nicely.
Lemon Dijon Vinaigrette
If you want more of a tangy flavor from the dressing, you can add a splash of red wine vinegar or balsamic vinegar. You can add some red pepper flakes to the vinaigrette if you want to add some heat.
If you have pink peppercorns on hand, they are lovely in this salad!
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to Make Chopped Vegetable Salad
1. Add all ingredients to a bowl. In a large bowl, add the green bell peppers, jalapeños, English cucumbers, sugar snap peas, asparagus, green onions, feta cheese, dill, and mint.
2. Make the vinaigrette. In a measuring cup or small bowl, combine the olive oil, lemon juice, dijon mustard, maple syrup, salt, and pepper.
3. Combine vinaigrette and salad. Add the vinaigrette to the bowl of chopped vegetables and toss until combined.
Transfer your raw veggie salad to a large serving bowl and serve or cover and refrigerate for up to 3 days.
Tips and Tricks for Making the Best Salad
- Use fresh ingredients. I think it goes without saying, but when you are making a chopped vegetable salad, using crispy produce is the way to go! Kick out anything that looks sad or too soft. Wilting vegetables are meant for soup, not salad.
- Chop as if you’ve never chopped before. This recipe is easy to make but requires a lot of chopping (it’s worth it I promise). Don’t get lazy here because small pieces are easier to chew and allow for you to get a little piece of everything in each bite.
- Don’t skip on the herbs. Fresh herbs add lots of great flavor to a meal. You can’t go wrong with herbs here, fresh parsley, fresh basil, or cilantro would also be fantastic.
- Other vegetables. I really enjoy this as a green salad, but if some vegetables used aren’t your style, consider substituting some with heirloom tomatoes, radishes, celery, cauliflower, broccoli, green beans, carrots, red onion, kalamata olives, or zucchini.
- Cheese. If you are looking for a substitute for feta cheese, I recommend giving fresh mozzarella, fresh burrata, or goat cheese a try. You could even use something sharper like blue cheese.
If you are looking to add vibrant colors to your salad, you can also use red peppers or yellow bell peppers instead of green.
Storing Leftover Chopped Veggie Salad
If you have any leftover tossed salad, it can be refrigerated in an airtight container for 2-3 days. It’s best when fresh, but it will hold up for a few days if you have leftovers.
Another way to store leftover salad is to keep the salad and the salad dressing separate, only toss what you know you are going to eat and store them separately in the fridge and toss as needed. This will allow you to enjoy your leftovers longer!
Add a touch of salt just before enjoying your leftovers.
Make it a complete meal
For a completely vegetarian meal, try serving with Baked Eggplant Steaks!
Other Favorite Salads You’ll Love
- Zucchini Salad
- Summer Corn Salad
- Tomato Panzanella Salad
- Strawberry Spinach Salad
- Shawarma Tofu Salad
- Cranberry Bacon Broccoli Salad
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Chopped Vegetable Salad
- 2 green bell peppers diced
- 3 jalapeños diced
- 2 english cucumbers diced
- 1 1/4 cup sugar snap peas chopped
- 8 asparagus stalks diced
- 5 green onions diced
- 8 ounces feta cheese crumbled
- 1/4 cup dill finely chopped
- 10 mint leaves finely chopped
- In a large mixing bowl, add the green bell peppers, jalapeños, english cucumbers, sugar snap peas, asparagus, green onions, feta cheese, dill, and mint.
- In a measuring cup or small mixing bow, combine the olive oil, lemon juice, dijon mustard, maple syrup, salt and pepper.
- Add the vinaigrette to the bowl of chopped vegetables and toss until combined.
- If you have pink peppercorns on hand, they are lovely in this salad!