Homemade Parmesan Chopped Salad
A delightful and quick salad featuring crisp romaine, cherry tomatoes, and shaved Parmesan that’s perfect for any occasion.
Ingredients
Salad Ingredients
- 2 heads romaine lettuce, finely chopped Crisp backbone for every forkful.
- 1 cup cherry tomatoes, halved Burst of sun-kissed sweetness.
- 1 large cucumber, diced Cooling crunch.
- 1/2 medium red onion, very thinly sliced Sharp and bright (soak in cold water if you prefer milder).
- 1/2 cup kalamata olives, pitted and halved Briny depth.
- 1 cup cooked chickpeas or white beans Adds protein for a more filling healthy option.
- 1 cup freshly shaved Parmesan cheese Salty, nutty, melt-in-your-mouth richness.
- 1/2 cup toasted pine nuts or slivered almonds Nutty crunch.
Dressing Ingredients
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon honey
- to taste salt and black pepper
Instructions
Preparation
- Wash and dry all produce thoroughly. Chop the romaine into bite-sized, even pieces.
- Place romaine in a large bowl and add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, olives, and chickpeas if using.
Dressing
- In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon, minced garlic, honey, salt, and pepper until emulsified.
- Taste and adjust the dressing as necessary.
Assembly
- Pour about two-thirds of the dressing over the salad and toss gently.
- Add the shaved Parmesan and toasted nuts, then toss once more.
- Serve immediately with extra dressing on the side.
Notes
Make it vegan by swapping parmesan for nutritional yeast and adding tahini to the dressing. Keep chopped vegetables and dressing separate for up to 48 hours for a make-ahead option.