Herby Chopped Salad



This title is only kind of sort of a joke. You know you’ve thought about your plating for an insta pic before… Turns out your stomach and instagram like the same thing, lots of color, varied texture and large bowls.  This salad is a winner because you can basically throw anything in it that you’ve got going on in your fridge, the more vegetables and the more color the better. Use your vegetables before they go bad!  If you’re not into chickpeas and you want to make this salad to take to work feel free to throw on any protein you feel like.




  • 2 small heads of iceberg lettuce, chopped

  • ¼ cup olives of your choosing, halved and pitted

  • Small tub of fresh ciliegine mozzarella, quartered

  • ¼ teaspoon dried oregano

  • ¼ red onion, sliced thin and soaked in water (just trust me)

  • 2 persian cucumbers, chopped

  • a few cherry tomatoes, quartered

  • 1 can of cooked chickpeas (or fresh if you’re cool like that)


  • ½ cup olive oil

  • ¼ cup red wine vinegar

  • ¼ cup fresh chopped herbs (I like parsley, chives + basil)

  • Juice of ½ of a lemon

  • 1 shallot, minced

  • 1 clove of garlic, minced

  • salt + pepper to taste



  1. Combine all ingredients in a mixing bowl and whisk until emulsified

  2. Taste, and add salt, pepper or lemon juice if needed

  3. Dressing always tastes better after it’s settled for a bit, so if you can make it at least 30 minutes before serving that’s ideal.


  1. Combine all the chopped vegetables into a large bowl (or into a few small to-go containers if you’re meal prepping)

  2. Sprinkle salad with salt, pepper and dried oregano flakes

  3. Toss with dressing just before serving