Parmesan Chopped Salad
Fresh, crisp, and bursting with flavor, this Parmesan Chopped Salad brings together crunchy romaine, hearty kale, juicy cherry tomatoes, and tangy shredded Parmesan with a simple olive oil and red wine vinegar dressing. It’s a light, refreshing dish perfect for any meal or occasion.
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
Salad Ingredients
- 2 cups romaine lettuce chopped
- 1 cup kale chopped
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- ½ cup Parmesan cheese shredded
Dressing
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- salt and pepper to taste
Instructions
- Wash and prepare all vegetables. Chop the romaine lettuce, kale, and cucumber. Halve the cherry tomatoes and thinly slice the red onion.
- In a large bowl, combine the chopped romaine and kale to form the salad base.
- Add cherry tomatoes, cucumber, and red onion to the bowl and toss lightly.
- Sprinkle shredded Parmesan cheese evenly over the top of the salad.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss until all ingredients are evenly coated.
- Taste and adjust seasoning with more salt, pepper, or vinegar if desired.
- Serve immediately for the freshest flavor and crunch.
Notes
For added texture, include toasted nuts or seeds. Substitute kale with spinach for a softer flavor, or make it vegan by swapping Parmesan for nutritional yeast. For meal prep, store the dressing separately to keep greens crisp.