This chopped salad is full of texture and flavor in every bite. Chopping the ingredients into uniform pieces ensures that every forkful includes a perfect mix of greens, veggies, and dressing. Arugula adds a peppery kick, while creamy cheese and crunchy nuts balance the sharpness. It’s quick to assemble, easily customizable, and great for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh arugula (chopped)
Cherry tomatoes
Cucumber
Red bell pepper
Avocado
Red onion
Feta or goat cheese
Toasted almonds or walnuts
Olive oil
Red wine vinegar or lemon juice
Dijon mustard
Honey or maple syrup
Salt
Black pepper
Directions
Wash and dry the arugula, then chop it into bite-sized pieces and place it in a large salad bowl.
Dice the cherry tomatoes, cucumber, red bell pepper, avocado, and red onion into small, uniform pieces.
Add the chopped vegetables to the arugula in the bowl.
Crumble the feta or goat cheese over the salad.
Sprinkle in the toasted almonds or walnuts for added crunch.
In a small bowl or jar, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
Drizzle the dressing over the salad and toss everything until well coated.
Taste and adjust seasoning if needed. Serve immediately.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 15 minutes Total time: 15 minutes
Variations
Add protein: Include grilled chicken, tuna, chickpeas, or hard-boiled eggs to make it more filling.
Cheese options: Use blue cheese crumbles, shaved Parmesan, or mozzarella pearls.
Add grains: Toss in cooked quinoa, farro, or couscous for a hearty salad.
Fruit twist: Add chopped apples, pears, or dried cranberries for a hint of sweetness.
Different dressing: Try balsamic vinaigrette, tahini dressing, or a lemon-garlic dressing.
Storage/Reheating
Store undressed salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve. Once dressed, the arugula may wilt, so it’s best to enjoy immediately. This salad is served cold and does not require reheating.
FAQs
What does chopped salad mean?
A chopped salad is one where all ingredients, including greens, are chopped into small, uniform pieces for easy mixing and consistent flavor in every bite.
Is arugula good for chopped salads?
Yes, arugula’s peppery flavor adds a bold taste that stands out well in chopped salads and pairs beautifully with creamy and tangy components.
Can I use baby arugula?
Absolutely. Baby arugula is tender and slightly milder, making it a great choice for salads.
What other greens can I mix with arugula?
You can mix in romaine, spinach, kale, or spring mix for a blend of flavors and textures.
Can I make this salad ahead of time?
Yes, prep all ingredients ahead and store separately. Combine and dress just before serving for maximum freshness.
What kind of nuts are best in this salad?
Toasted almonds, walnuts, pecans, or pine nuts add a great crunch and nutty flavor.
How do I keep avocado from browning?
Add avocado just before serving or toss it with a bit of lemon juice to slow down browning.
Is this salad gluten-free?
Yes, as long as you don’t add any gluten-containing ingredients like croutons or certain grains.
What’s the best way to chop arugula?
Stack a few arugula leaves at a time and slice them crosswise into small strips for easy and even chopping.
Can I double this recipe?
Yes, simply scale up the ingredients proportionally for a larger batch to serve at gatherings or meal prep.
Conclusion
Arugula Chopped Salad is a quick, nutritious, and flavorful dish that’s perfect for any occasion. With fresh vegetables, creamy cheese, crunchy nuts, and a tangy vinaigrette, it’s a balanced salad that delivers bold taste in every bite. Easy to customize and ready in minutes, it’s a go-to salad you’ll come back to again and again.
Arugula Chopped Salad is a fresh and flavorful dish featuring finely chopped arugula, crisp vegetables, creamy cheese, crunchy nuts, and a tangy vinaigrette. Perfect as a side or light meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings
Category:Salad
Method:No-Cook
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
4 cups fresh arugula, chopped
1 cup cherry tomatoes, diced
1 cucumber, diced
1 red bell pepper, diced
1 avocado, diced
1/4 red onion, finely chopped
1/2 cup feta or goat cheese, crumbled
1/4 cup toasted almonds or walnuts
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar or lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt, to taste
Black pepper, to taste
Instructions
Wash and dry the arugula, then chop into bite-sized pieces and place in a large salad bowl.
Dice the cherry tomatoes, cucumber, red bell pepper, avocado, and red onion.
Add the chopped vegetables to the arugula in the bowl.
Crumble the feta or goat cheese over the top.
Sprinkle in the toasted almonds or walnuts.
In a small bowl or jar, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
Drizzle the dressing over the salad and toss to coat evenly.
Taste and adjust seasoning if needed. Serve immediately.
Notes
Prepare and store the dressing separately to keep the salad fresh if making ahead.Use baby arugula for a milder flavor and softer texture.Toss avocado with lemon juice to prevent browning if prepping early.Try other cheese options like blue cheese or shaved Parmesan for variety.
