Chopped Salad

This salad hits the spot for me. It’s salty and sweet. Crunchy and fresh.

Served alongside a perfect tangy balsamic dressing and you have perfection.

I don’t want to measure this salad out for you. It speaks for itself. When I build this salad I work from the inside out.

First chopping the romaine lettuce and cucumber, take your time to hone your knife skills.

It’s a perfect opportunity to dive into your OCD. After the lettuce and cucumber, I chop up the carrots and the radishes. Finishing with the feta and pepperoncini.

I never add the dressing to this salad I always just leave it on the side for people to dress themselves, that way you get leftovers the next day. No one likes a soggy leftover salad.






Romaine lettuce


Feta (Omit for vegan option)


1 shallot, minced super fine

1 small garlic clove, grated

1 teaspoon dijon mustard

1 teaspoon honey

1/4 cup balsamic vinegar

1/2 cup olive oil

Salt and pepper to taste


Combine the shallot, garlic, dijon, honey, and balsamic in a bowl. Slowly whisk in the olive oil. Add salt and pepper and whisk again.