Chopped Vegetable Salad with Garlic Dressing

Description

This Chopped Vegetable Salad with Garlic Dressing is a colorful, crunchy, and refreshing salad packed with crisp romaine lettuce, juicy tomatoes, cucumber, sweet bell peppers, carrots, red onion, and fresh herbs. The star of the recipe is a creamy homemade garlic dressing made with Greek yogurt, fresh garlic, lemon juice, olive oil, Dijon mustard, and herbs. Every bite combines cool, crisp vegetables with a tangy, garlicky dressing that makes simple ingredients taste incredibly satisfying. Because everything is chopped into small pieces, you get several vegetables and plenty of dressing in every forkful. It’s perfect for summer lunches, BBQs, potlucks, meal prep, or as a fresh side for grilled chicken, salmon, shrimp, burgers, and sandwiches. You can easily customize it with avocado, chickpeas, feta, grilled chicken, or toasted nuts to make it more substantial.

Ingredients For the Chopped Vegetable Salad

• 5 cups romaine lettuce, finely chopped
• 1½ cups cherry tomatoes, halved or quartered
• 1 large English cucumber, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large carrot, shredded
• ½ small red onion, finely diced
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh dill, optional

For the Creamy Garlic Dressing

• ¾ cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 2 garlic cloves, finely minced or grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp fresh parsley, finely chopped
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2–3 tbsp cold water, as needed

Optional Add-Ins

• ½ cup crumbled feta cheese
• 1 avocado, diced
• ½ cup chickpeas
• Toasted sunflower seeds or pumpkin seeds
• Grilled chicken or shrimp

Step-by-Step Instructions

1. Begin by washing all vegetables thoroughly under cool running water.
2. Dry the romaine lettuce completely using a salad spinner or clean kitchen towels. Removing excess moisture helps the dressing cling to the vegetables instead of becoming watery.
3. Finely chop the romaine and place it in a large salad bowl.
4. Dice the cucumber, green bell pepper, and yellow bell pepper into similarly sized pieces.
5. Halve or quarter the cherry tomatoes depending on their size.
6. Finely dice the red onion and shred the carrot.
7. Add the cucumber, tomatoes, peppers, carrot, and red onion to the bowl with the lettuce.
8. Sprinkle the chopped parsley, chives, and optional dill over the vegetables.
9. To prepare the garlic dressing, combine Greek yogurt, olive oil, lemon juice, apple cider vinegar, garlic, Dijon mustard, honey, parsley, oregano, salt, and black pepper in a bowl.
10. Whisk vigorously until completely smooth and creamy.
11. Add cold water one tablespoon at a time until the dressing reaches a pourable consistency.
12. Taste and adjust the seasoning. Add extra lemon for more tang, honey for sweetness, or garlic if you want a stronger flavor.
13. Refrigerate the dressing for about 10–15 minutes if time allows. This gives the garlic and herbs time to flavor the dressing.
14. Just before serving, drizzle about half of the dressing over the chopped vegetables.
15. Toss thoroughly until everything is lightly and evenly coated.
16. Add additional dressing gradually until the salad reaches your preferred consistency.
17. Add feta, avocado, chickpeas, seeds, or another optional topping if desired.
18. Finish with freshly ground black pepper and fresh herbs and serve immediately.

Tips

• Chop the vegetables into similar-sized pieces so you get several flavors in every bite.
• Dry the lettuce and vegetables thoroughly to prevent a watery salad.
• For a milder onion flavor, soak chopped red onion in cold water for 10 minutes, then drain and dry it.
• Freshly grated garlic provides a stronger dressing, while finely minced garlic gives a slightly milder result.
• Start with less dressing and add more as needed rather than overdressing the salad.
• For additional crunch, add toasted sunflower seeds, pumpkin seeds, almonds, or walnuts.
• Turn it into a complete meal with grilled chicken, salmon, shrimp, tuna, chickpeas, or hard-boiled eggs.

Notes

The vegetables can be chopped several hours ahead and refrigerated in an airtight container. Keep the dressing separate until serving so the lettuce remains crisp. The garlic dressing can be prepared up to 3 days ahead and refrigerated in a sealed container. Stir or shake thoroughly before serving because some separation is natural. Once dressed, the salad is best enjoyed immediately.

Q&A

Can I make this salad ahead of time?
Yes. Chop the vegetables ahead but store the dressing separately. Toss them together shortly before serving.
Can I make the dressing without Greek yogurt?
Yes. You can substitute mayonnaise, sour cream, or a combination of the two. The flavor and nutrition will change slightly.
Can I add cheese?
Absolutely. Feta is especially good with the lemon-garlic flavors, but Parmesan or goat cheese can also work.
What protein goes well with this salad?
Grilled chicken, shrimp, salmon, tuna, chickpeas, or hard-boiled eggs are all excellent choices.
How can I make the dressing thinner?
Whisk in cold water one tablespoon at a time until it reaches your desired consistency.

Servings

Serves 6

Nutrition (Approx. Per Serving)

• Calories: 165
• Protein: 6g
• Carbohydrates: 17g
• Fat: 9g
• Saturated Fat: 2g
• Fiber: 4g
• Sugar: 9g
• Sodium: 270mg
• Potassium: 470mg
• Calcium: 9% DV
• Iron: 7% DV
  Nutritional values are estimates and may vary depending on ingredient brands, serving size, dressing quantity, and optional additions.