As the temperatures warm up, I find myself wanting to eat fresher ingredients and prepare faster meals. I recently made a new Amazon purchase that has helped with both of those and is also a lot of fun to use!
I picked up a vegetable chopper after being influenced by Instagram, and I have zero buyer’s remorse.
Since this magical gadget arrived, I’ve officially declared this Chopped Salad Summer.
Yes, I made it up. But I am making it a thing.
There’s just something wildly satisfying about slamming down the lid and watching my veggies get perfectly diced while alleviating daily frustrations. It ends with a tasty (mostly) healthy meal, and I am ready to eat within minutes. That’s a win for me!
Here are a few of my favorite chopped salads I have recently made and a few I will be trying this summer:
1. Italian Cold-Cut Chopped Salad
Deli sandwiches are one of my favorite foods, so this is like a grinder with a glow-up.
Over a bed of chopped iceberg lettuce, add chopped tomato, banana peppers, red onion, chopped salami, turkey breast, provolone cheese, and sprinkle Italian seasoning over the top.
For the dressing, in a small mason jar, I add a dollop of mayonnaise, red wine vinegar, olive oil, a small squeeze of Dijon, and black pepper. Put on the lid and shake to combine the ingredients. Pour over the salad and voilà.
2. Cucumber and Feta Chopped Salad
I love the cold freshness of cucumbers in the summer. They are easy, typically inexpensive, and take on the flavors of what you add to them.
Using your veggie chopper, add chopped cucumber, tomato, and red onion to a bowl. Add a touch of salt and black pepper. On top, add a generous portion of chopped feta cheese because is there ever too much cheese?!
I shake up olive oil, red wine vinegar, garlic powder, and a slight squeeze of Dijon. Pour over the top and enjoy.
3. Chopped Chef’s Salad
I love a good chef’s salad when I’m out for lunch, but making one at home hits differently — especially when you get to chop like a maniac first.
Use iceberg lettuce as your base (because, again, it’s elite), then toss in grilled chicken, hard-boiled eggs, tomatoes, red onion, corn, and whatever else is in your fridge. Seriously, this is a great way to save those “almost too late” veggies.
For the dressing, mix up some mayo, red wine vinegar, Dijon, and black pepper — it’s my go-to and never lets me down.
While I tend to lean on my twists of the classics, this summer, I plan to try the viral La Scala salad, the herby Green Goddess salad, and maybe even a twist on a dessert salad with chopped fresh fruit.
This vegetable chopper may be one of the top three things I’ve bought all year. It’s reminded me that salads don’t have to be boring — they can be fun, flavorful, and even a little chaotic in the best way.
Final chopped salad pro tip: While you could eat your salad with a fork, scoop it up with chips or crackers. It’s like chips and salsa but even better, and you’re going to be obsessed.
