A Chopped Salad

The first time I learned about a chopped salad, it was because of Wolfgang Puck. I don’t know if this is fact or fiction, but in my cooking lifetime, he was the chef with whom I first associated the concept of a chopped salad. Coarsely chopped deliciousness, topped with a vinaigrette. Oh, and with cheese!

I only have only one of his cookbooks; he wasn’t a chef I admired greatly, but I didn’t have anything against him, either. He popularized pizzas way back when, and was one of the first to fuse cuisines, like French and Asian.

Once on our way to Hawaii, my family spent the night in Los Angeles, and we went to Spago for dinner, which was his first restaurant. And that’s where I had my first chopped salad. For reasons unbeknownst to me, that restaurant closed, so I feel lucky to have had that dining experience. But he still has restaurants everywhere, endorses products, and seems to be pretty active on television as well. So bravo to him for his tenacity!

So, what is a chopped salad? The one I remember having was crunchy, because of endive and crispy salad greens. Plus it contained lots of different similarly-sized pieces of vegetables, either fresh or blanched, and also feta cheese crumbles. It’s the perfect salad to play with, because the ingredient options are basically endless.


So for my chopped salad today, I’m using endive, radicchio, raw zucchini, cherry tomatoes, and gruyere, for a more chewy cheese option than feta.

For my vinaigrette, I’m including parsley and basil. Easy and fresh. A perfect salad for late spring and summer.

A Chopped Salad
Inspired by Chef Wolfgang Puck

Romaine lettuce, chopped
Endive, chopped
Zucchini, chopped
Cherry tomatoes, because those are the highest quality in existence right now, sliced in half

Apple cider vinegar
Olive Oil
Dollop of Greek yogurt, if you want a creamy vinaigrette
Fresh garlic cloves
Fresh parsley
Fresh basil


To make the salad, toss all of the ingredients into a serving bowl. I have not listed an exact recipe, because the ratio of vegetables is completely up to you.

I’ve had chopped salads at restaurants, where the ingredients were very finely chopped. And those were good as well. You just don’t get the same crunch as you do with larger pieces. It’s all a matter of personal preference.

If you are throwing this salad together ahead of time, I would add the tomatoes at the last minute, or just leave them whole.

For the vinaigrette: In a small blender, add an equal amount of vinegar as olive oil, the garlic, herbs, and salt. Blend, and then add the desired amount of yogurt. Blend again until smooth.

Just before serving, pour in the desired amount of vinaigrette and toss the salad. I’m constantly writing “desired amount” because I like very vinegary vinaigrettes, and I also like a lot of vinaigrette in my salads. Many people do not!


Save any remaining vinaigrette and refrigerate.

note: Think about all of the fun ingredients that can be used in a chopped salad. Protein like chicken cubes, pieces of shrimp, or avocado. Different veggies, of course, croutons, and even chick peas. You could also make a vinaigrette containing goat cheese, so you get that flavor, without the crumbles. So many choices!

By Published On: June 30th, 201429 Comments on A Chopped Salad

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. chef mimi June 30, 2014 at 8:10 AM - Reply

    There is already cheese in it, but chicken or shrimp it would certainly be a meal!

    • chef mimi June 30, 2014 at 8:45 AM - Reply

      No problem! I seriously don’t think that everyone reads every word! But I love the cheese addition because of the textural difference!

  2. chef mimi June 30, 2014 at 8:37 AM - Reply

    Thanks! They are good..

  3. Elaine @ foodbod June 30, 2014 at 8:46 AM - Reply

    Lovely and fresh x

  4. Michael's Woodcraft June 30, 2014 at 9:17 AM - Reply

    This is a delicious salad, we make it all the time. We mix this up and add spinach, grilled chicken, asparagus, grilled shrimp, etc.. almonds and more! Love this salad :)

    did you see my recent post; Caramel Pie!

    • chef mimi June 30, 2014 at 10:38 AM - Reply

      Yes, nuts are fabulous in it as well!!! I’ll check out your pie!

  5. mycookinglifebypatty June 30, 2014 at 9:22 AM - Reply

    That sounds lovely! It could even be made into a hot-weather meal.

    • chef mimi June 30, 2014 at 10:38 AM - Reply

      Absolutely. Most of my meals are salads!

  6. My French Heaven June 30, 2014 at 11:53 AM - Reply

    You’ve outdone yourself dear! I have to try that dressing!!

  7. gottagetbaked June 30, 2014 at 12:55 PM - Reply

    I’m not a huge salad fan but even I’m drooling over this chopped salad! It’s got every vegetable that I love to eat and that dressing sounds delicious! I love all the herbs in there.

    • chef mimi June 30, 2014 at 2:10 PM - Reply

      Thank you so much! I really appreciate your nice comment!

  8. Mary Frances June 30, 2014 at 4:14 PM - Reply

    This looks so simple and fresh! And, I love how you don’t have to heat up the kitchen to make it!

  9. ladyredspecs June 30, 2014 at 5:59 PM - Reply

    This is my favourite style of salad too, whatever I have to hand, but I love to include roasted sweet red peppers. Puck opened a short lived restaurant in Melbourne when he was at the height of his career….

    • chef mimi June 30, 2014 at 7:46 PM - Reply

      Oh, really? It’s pretty amazing that he’s still out there with his restaurants, but that’s a testament to his longevity and talent, I guess!

  10. Shanna Koenigsdorf Ward June 30, 2014 at 7:09 PM - Reply

    A lovely memory of your first chopped salad. I would eat your version any day. What a flavorful vinaigrette… and who can argue with gruyere cheese?

  11. chef mimi June 30, 2014 at 7:47 PM - Reply

    AAAWWW, sorry! But trust me, I am enjoying summer produce here!

  12. indusinternationalkitchen June 30, 2014 at 9:07 PM - Reply

    Looks lovely! The vinaigrette looks great too!

  13. DellaCucinaPovera July 1, 2014 at 1:22 AM - Reply

    Oh I hope you’ve got some fancy plans for your zucchini flowers, too!

  14. chef mimi July 1, 2014 at 7:56 AM - Reply

    Pesto is the best stuff, isn’t it?!!!

  15. eliotthecat July 1, 2014 at 9:06 AM - Reply

    I cannot get lettuce to grow for the life of me this spring/summer, but I do have lots of tomatoes coming on and an over abundance of zukes already! So cool you can add Spago to your list of eateries. He (his company) opened a restaurant in Tulsa that closed. We only attempted cocktails there once and the service wasn’t stellar….perhaps that was the problem. Great post and absolutely fabulous salad dressing!!!!

    • chef mimi July 1, 2014 at 9:20 AM - Reply

      It was in Brookside, wasn’t it? Never made it in – too many other good places to go! Gardening is so tough, here! So many challenges!

  16. kitchenriffs July 2, 2014 at 4:30 PM - Reply

    I agree — the pieces in a chopped salad should be a decent size, not finely minced. This looks wonderful — such a great combo of ingredients. Looks terrific, and I’ll bet it tastes even better. Love the dressing!

Leave a Reply. I love 'em!