Parmesan Chopped Salad

I make this Parmesan Chopped Salad when I want something crisp, fresh, and full of bold flavor. Finely chopped vegetables are tossed with a simple, tangy dressing and plenty of grated Parmesan for a salad that feels both light and satisfying.

Why You’ll Love This Recipe

I love how every bite of this salad is perfectly balanced because everything is chopped into small, even pieces. The Parmesan adds a salty richness that pairs beautifully with the crunchy vegetables. It’s quick to prepare, works well as a side dish, and can easily become a main meal with added protein. I also appreciate how customizable it is depending on what I have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups romaine lettuce, finely chopped

• 1 cup cherry tomatoes, quartered

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, finely chopped

• 1/4 cup red onion, finely diced

• 1/2 cup grated Parmesan cheese

• 1/4 cup croutons

For the dressing:

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

1. I finely chop the romaine lettuce and place it in a large bowl.

2. I add the tomatoes, cucumber, bell pepper, and red onion.

3. In a small bowl, I whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.

4. I pour the dressing over the chopped vegetables and toss until everything is evenly coated.

5. I stir in the grated Parmesan cheese and croutons just before serving.

6. I taste and adjust seasoning if needed, then serve immediately.

Servings and timing

This recipe serves about 4 people as a side dish.

I usually spend around 15 minutes chopping and mixing. There is no cooking time, so it’s ready in about 15 minutes total.

Variations

I sometimes add grilled chicken or shrimp to turn it into a complete meal. If I want extra crunch, I mix in toasted almonds or sunflower seeds. I also enjoy adding avocado for creaminess or swapping the red wine vinegar for lemon juice for a brighter flavor.

storage/reheating

I store leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. I keep the dressing separate to maintain freshness.

Since this is a fresh salad, I do not reheat it. I simply toss it with dressing just before serving.

FAQs

Can I make this ahead of time?

Yes, I chop the vegetables in advance and store them separately from the dressing until ready to serve.

What type of Parmesan works best?

I prefer freshly grated Parmesan for the best flavor and texture.

Can I use a different lettuce?

Yes, I sometimes use iceberg or mixed greens depending on what I have available.

How do I keep the salad crisp?

I add the dressing and croutons just before serving to prevent sogginess.

Is this salad vegetarian?

Yes, as long as I use vegetarian-friendly Parmesan cheese.

Conclusion

I love how this Parmesan Chopped Salad delivers crisp texture, bold flavor, and refreshing simplicity in every bite. It’s quick, versatile, and perfect whenever I want a fresh side dish that feels both light and satisfying.