Chopped Salad

This image courtesy of Tom Eckerle

Serves4 to 6



Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Five Ingredients or LessYes



Taste and Texturecrisp, savory

Type of Dishsalad


  • 1 head iceberg lettuce or garden lettuce, such as buttercrunch, loose-leaf, or oak leaf
  • 1 medium-size red bell pepper, cored, seeded, deviened, and finely diced
  • 2 ears fresh sweet corn, cooked and kernels removed
  • 2 ripe tomatoes, peeled, seeded, and chopped
  • 1 small cucumber, peeled, seeded, and chopped
  • 1 celery heart, finely chopped
  • 8 red radishes, chopped
  • 1 tablespoon capers, washed, drained, and chopped
  • 6 anchovies, drained and chopped
  • ΒΌ cup olive oil
  • 3 tablespoons high quality red wine vinegar
  • Salt and freshly milled black pepper


  1. Place the vegetables in separate bowls, cover, and refrigerate until ready to serve.

  2. When ready to serve combine the vegetables in a large mixing bowl with the capers and anchovies and toss with the oil and vinegar. Season to taste with the salt and black pepper. Serve cold.


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