Ultimate Chopped Salad with Creamy Buttermilk Dressing

This chopped salad with buttermilk dressing is the perfect lunch, side dish, or even light dinner! It’s packed with fresh vegetables, herbs, and a tangy, creamy dressing that will leave you wanting more. The beauty of a chopped salad lies in its uniform texture and the ease with which you can enjoy every ingredient in each bite. No more struggling with large lettuce leaves or chasing rogue tomatoes around your plate! This recipe is highly customizable, allowing you to adapt it to your preferences and whatever you have on hand. The star of the show, however, is undoubtedly the homemade buttermilk dressing, which adds a cool and refreshing element that ties everything together beautifully.

Why You’ll Love This Chopped Salad

* **Texture:** The uniform chop ensures a delightful mix of flavors and textures in every bite.
* **Flavor:** A vibrant combination of fresh vegetables, herbs, and a tangy, creamy dressing.
* **Customizable:** Easily adaptable to your favorite vegetables and protein additions.
* **Easy to Make:** Requires minimal cooking and comes together quickly.
* **Versatile:** Perfect as a lunch, side dish, or light dinner.

Ingredients for the Chopped Salad

Here’s what you’ll need for the salad itself:

* **Lettuce:** 1 head of Romaine lettuce, washed and chopped. Romaine provides a crisp, sturdy base. You can also use a mix of Romaine and other lettuces like butter lettuce or green leaf lettuce.
* **Cucumber:** 1 English cucumber, diced. English cucumbers have thinner skins and fewer seeds, making them ideal for salads. You can also use regular cucumbers, but peel them first.
* **Tomatoes:** 1 pint of cherry tomatoes, halved or quartered. Cherry tomatoes add sweetness and acidity. Grape tomatoes also work well.
* **Red Onion:** 1/4 cup of red onion, finely diced. Red onion adds a pungent bite. If you prefer a milder flavor, soak the diced red onion in cold water for 10 minutes, then drain well before adding it to the salad.
* **Bell Pepper:** 1 bell pepper (any color), diced. Bell peppers contribute a crisp texture and sweetness. Red, yellow, or orange bell peppers are slightly sweeter than green bell peppers.
* **Carrots:** 2 medium carrots, peeled and diced. Carrots add sweetness and a satisfying crunch.
* **Celery:** 2 stalks of celery, diced. Celery provides a refreshing crunch and subtle flavor.
* **Fresh Herbs:** 1/4 cup of chopped fresh herbs, such as parsley, dill, and chives. Fresh herbs add a burst of flavor and aroma. You can use a combination of your favorites.
* **Optional Protein:** Cooked chicken, chickpeas, crumbled bacon, hard-boiled eggs, or tofu. Adding protein transforms this salad into a complete meal.

Ingredients for the Buttermilk Dressing

This creamy buttermilk dressing is the perfect complement to the chopped salad:

* **Buttermilk:** 1/2 cup of buttermilk. Buttermilk provides the dressing’s signature tanginess. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes to thicken.
* **Mayonnaise:** 1/4 cup of mayonnaise. Mayonnaise adds richness and creaminess to the dressing. Use your favorite brand of mayonnaise. Light mayonnaise can also be used.
* **Sour Cream or Greek Yogurt:** 1/4 cup of sour cream or Greek yogurt. Sour cream or Greek yogurt adds tanginess and thickens the dressing. Greek yogurt will make the dressing slightly thicker and tangier.
* **Lemon Juice:** 1 tablespoon of lemon juice. Lemon juice adds brightness and acidity.
* **Garlic:** 1 clove of garlic, minced. Garlic adds a pungent flavor. Use a garlic press or mince the garlic very finely.
* **Fresh Herbs:** 2 tablespoons of chopped fresh herbs, such as parsley, dill, and chives. Fresh herbs add a burst of flavor and aroma.
* **Dijon Mustard:** 1 teaspoon of Dijon mustard. Dijon mustard adds a subtle tang and emulsifies the dressing.
* **Salt and Pepper:** To taste. Season the dressing to your liking.

Equipment

* Cutting board
* Chef’s knife
* Mixing bowls
* Whisk or fork
* Measuring cups and spoons

Instructions

Here’s how to make the chopped salad with buttermilk dressing:

Step 1: Prepare the Buttermilk Dressing

1. In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream (or Greek yogurt), lemon juice, minced garlic, fresh herbs, Dijon mustard, salt, and pepper.
2. Whisk until the dressing is smooth and creamy.
3. Taste and adjust seasonings as needed. Add more salt, pepper, lemon juice, or herbs to your liking.
4. Cover the bowl and refrigerate the dressing for at least 30 minutes to allow the flavors to meld. This step is optional, but it will improve the overall flavor of the dressing. The dressing can be made up to 2 days in advance and stored in the refrigerator.

Step 2: Prepare the Vegetables

1. Wash and dry all the vegetables thoroughly.
2. Chop the Romaine lettuce into bite-sized pieces. Remove the core and any wilted or damaged outer leaves.
3. Dice the English cucumber, bell pepper, carrots, and celery into small, uniform pieces. The key to a great chopped salad is consistency in the size of the ingredients.
4. Halve or quarter the cherry tomatoes.
5. Finely dice the red onion. Remember to soak the diced red onion in cold water for 10 minutes if you prefer a milder flavor.
6. Chop the fresh herbs. Parsley, dill, and chives are all excellent choices.

Step 3: Assemble the Chopped Salad

1. In a large bowl, combine the chopped Romaine lettuce, cucumber, cherry tomatoes, red onion, bell pepper, carrots, celery, and fresh herbs.
2. If you’re adding protein, such as cooked chicken, chickpeas, crumbled bacon, hard-boiled eggs, or tofu, add it to the bowl as well.

Step 4: Dress and Serve

1. Just before serving, pour the buttermilk dressing over the salad.
2. Toss gently to coat all the ingredients evenly. Be careful not to overdress the salad, as it can become soggy.
3. Serve immediately. Garnish with extra fresh herbs, if desired.

Tips for the Best Chopped Salad

* **Chop the ingredients uniformly:** This ensures a consistent texture and flavor in every bite.
* **Use fresh, high-quality ingredients:** The quality of the ingredients will greatly impact the overall flavor of the salad.
* **Don’t overdress the salad:** Add the dressing just before serving to prevent the salad from becoming soggy.
* **Taste and adjust the seasonings:** Season the dressing and salad to your liking. Add more salt, pepper, lemon juice, or herbs as needed.
* **Chill the dressing:** Chilling the dressing allows the flavors to meld and enhances its overall taste.
* **Add protein for a complete meal:** Cooked chicken, chickpeas, crumbled bacon, hard-boiled eggs, or tofu are all great additions.
* **Customize the vegetables:** Feel free to use your favorite vegetables or whatever you have on hand. Corn, avocado, and beets are all excellent choices.
* **Make it ahead:** You can chop the vegetables ahead of time and store them in separate containers in the refrigerator. Prepare the dressing ahead of time as well. Combine the vegetables and dressing just before serving.

Variations

* **Mediterranean Chopped Salad:** Add Kalamata olives, feta cheese, and a lemon-herb vinaigrette.
* **Mexican Chopped Salad:** Add black beans, corn, avocado, and a cilantro-lime dressing.
* **Italian Chopped Salad:** Add salami, provolone cheese, and a red wine vinaigrette.
* **Asian Chopped Salad:** Add edamame, shredded carrots, and a sesame-ginger dressing.
* **Spicy Chopped Salad:** Add jalapeños or a pinch of red pepper flakes to the dressing.

Serving Suggestions

* Serve as a side dish with grilled chicken, fish, or steak.
* Enjoy as a light lunch or dinner.
* Serve at potlucks, barbecues, or picnics.
* Pair with a crusty bread for dipping in the dressing.

Storage

* Store leftover chopped salad in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the salad may become slightly soggy over time.
* Store the buttermilk dressing separately in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (Approximate)

(Note: Nutritional information will vary based on specific ingredients and portion sizes.)

* Calories: 300-400
* Protein: 10-15g
* Fat: 20-30g
* Carbohydrates: 20-30g
* Fiber: 5-10g

FAQ

* **Can I make this salad ahead of time?** Yes, you can chop the vegetables and prepare the dressing ahead of time. Store them separately in the refrigerator and combine just before serving.
* **Can I use a different type of lettuce?** Yes, you can use other types of lettuce, such as butter lettuce, green leaf lettuce, or a spring mix.
* **Can I substitute the buttermilk?** If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes to thicken.
* **Can I use dried herbs instead of fresh herbs?** Fresh herbs are preferred for their flavor and aroma, but you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
* **Can I add cheese to the salad?** Yes, cheese is a great addition. Feta cheese, goat cheese, and blue cheese are all good choices.

Chopped Salad with Buttermilk Dressing Recipe

Here’s the detailed recipe card for this delicious salad:

**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 0 minutes

**Ingredients:**

* **For the Salad:**
* 1 head Romaine lettuce, washed and chopped
* 1 English cucumber, diced
* 1 pint cherry tomatoes, halved or quartered
* 1/4 cup red onion, finely diced
* 1 bell pepper (any color), diced
* 2 medium carrots, peeled and diced
* 2 stalks celery, diced
* 1/4 cup chopped fresh herbs (parsley, dill, chives)
* Optional: Cooked chicken, chickpeas, crumbled bacon, hard-boiled eggs, or tofu
* **For the Buttermilk Dressing:**
* 1/2 cup buttermilk
* 1/4 cup mayonnaise
* 1/4 cup sour cream or Greek yogurt
* 1 tablespoon lemon juice
* 1 clove garlic, minced
* 2 tablespoons chopped fresh herbs (parsley, dill, chives)
* 1 teaspoon Dijon mustard
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Buttermilk Dressing:**
* In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream (or Greek yogurt), lemon juice, minced garlic, fresh herbs, Dijon mustard, salt, and pepper.
* Whisk until smooth and creamy. Taste and adjust seasonings as needed.
* Cover and refrigerate for at least 30 minutes.
2. **Prepare the Vegetables:**
* Wash and dry all the vegetables thoroughly.
* Chop the Romaine lettuce, dice the cucumber, bell pepper, carrots, and celery.
* Halve or quarter the cherry tomatoes and finely dice the red onion.
* Chop the fresh herbs.
3. **Assemble the Chopped Salad:**
* In a large bowl, combine the chopped Romaine lettuce, cucumber, cherry tomatoes, red onion, bell pepper, carrots, celery, and fresh herbs.
* Add protein, if using.
4. **Dress and Serve:**
* Just before serving, pour the buttermilk dressing over the salad and toss gently to coat.
* Serve immediately and enjoy!

Enjoy this refreshing and flavorful chopped salad! It’s a guaranteed crowd-pleaser and a healthy, delicious way to enjoy fresh vegetables.