Crunchy Cucumber Chopped Salad
Cucumber, tomato, pepper, and crisp greens tumble together in a bright lemon dressing.
Let’s make something lovely.
A chopped salad works best when the pieces are small enough to share a forkful. Here, cucumber and pepper bring crunch while tomato adds enough juiciness to mingle with the dressing.
Drying the greens and dressing just before serving keeps the texture lively. The formula is deliberately simple, so it can sit beside pizza, a sandwich, or a bowl of warm beans without competing for attention.
Crunchy Cucumber Chopped Salad
What you’ll need
Salad
Dressing
Let’s do this
- 1
Prepare the vegetables
Wash the produce under running water. Dry the lettuce thoroughly. Dice the cucumber, tomato, and pepper into roughly 1/2-inch pieces and put them in a large bowl with the romaine, onion, and parsley.
- 2
Whisk the dressing
Whisk the oil, lemon juice, mustard, salt, and pepper in a small bowl until combined.
- 3
Toss just before serving
Pour the dressing over the salad and toss gently until the leaves and vegetables are lightly coated. Serve promptly while the greens are crisp.
Mustard. Check every ingredient and substitute for your own needs.
Before the happy first bite.
A salad spinner or clean towel helps get the greens dry.
Remove very watery tomato seeds to prevent a puddle at the bottom of the bowl.
Cut the vegetables to a similar size for a more balanced bite.
Store undressed salad and dressing separately in the refrigerator for up to 2 days. Dressed leftovers are best within 24 hours. Refrigerate promptly and do not leave cut produce out for more than 2 hours.
