Garden Chopped Salad with Herb Buttermilk Dressing

• 4 cups romaine lettuce, chopped
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1/2 cup buttermilk (or dairy-free alternative)
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the romaine, cherry tomatoes, cucumber, red bell pepper, and red onion.
2. 2 Set aside.
3. 3 In a smaller bowl, whisk together the buttermilk, olive oil, white wine vinegar, Dijon mustard, parsley, and dill.
4. 4 Season the dressing with salt and pepper to taste.
5. 5 Pour the dressing over the salad and toss to combine.
6. 6 Top with crumbled feta cheese if using, and serve immediately.

Equipment

• Large mixing bowl
• Whisk or fork

Variations

• Add avocado slices for creaminess.
• Swap out the lettuce for arugula for a peppery kick.

Substitutions

• Use Greek yogurt in place of buttermilk for a thicker dressing.
• Substitute lemon juice for vinegar for a brighter flavor.

Pairings

• Grilled chicken breast
• Warm pita bread
• A zesty lemon vinaigrette

Nutrition

Tips

• For a heartier salad, add grilled chicken or chickpeas.
• Make the dressing ahead and let it rest in the fridge for an hour to meld the flavors.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the vegetables.

Serving Suggestions

• Pair with grilled chicken or a crusty bread for a complete meal.
• Serve alongside a tangy vinaigrette for extra zing.

FAQ