Homemade Parmesan Chopped Salad
A quick and easy salad featuring crisp romaine, rich Parmesan, and a zesty dressing, perfect as a main dish or a side for any meal.
Ingredients
Salad Base
- 4 cups romaine lettuce, finely chopped Crisp backbone of the salad.
- 2 cups mixed salad greens, roughly chopped Adds color and texture.
- 1 cup cherry tomatoes, halved Juicy pops of sweetness.
- 1 medium cucumber, seeded and diced Cool, hydrating crunch.
- 1/2 medium red onion, very thinly sliced Sharpness to balance the cheese.
- 3/4 cup freshly grated Parmesan cheese Nutty, savory, and essential for the signature flavor.
- 1/2 cup croutons or roasted chickpeas For extra crunch.
Dressing
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- salt and pepper to taste
Optional Ingredients
- 1/2 cup cooked chicken, sliced or 1 can drained tuna For a heartier salad.
Instructions
Preparation
- Wash and dry all greens thoroughly — dry leaves hold dressing better.
- Chop romaine and mixed greens into small, even pieces.
Make the Dressing
- In a small bowl whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper until emulsified.
- Taste and adjust seasoning.
Combine the Salad
- In a large bowl, add chopped romaine, mixed greens, cherry tomatoes, cucumber, and red onion. Toss briefly.
Add Cheese and Crunch
- Sprinkle the grated Parmesan over the salad, then add croutons or roasted chickpeas.
- Toss gently to coat everything without making it soggy.
Finish and Serve
- Drizzle the dressing over the salad and toss once more.
- Taste for seasoning and serve immediately for the best crunch.
Notes
For a heartier option, add grilled chicken, shrimp, or roasted salmon. Alternatively, make it vegetarian-friendly by adding roasted chickpeas or beans. Store components separately for best freshness.