Fresh & Crispy Parmesan Chopped Salad Recipe

I made this Parmesan Chopped Salad Recipe last weekend, and honestly, it quickly became one of my favorite go-to sides. I wanted something fresh and crunchy, so I chopped crisp romaine, added freshly grated Parmesan, and tossed everything with a bright vinaigrette.

The flavors came together beautifully, and the texture stayed perfectly crisp. Every bite felt refreshing and satisfying. Now I make it whenever I need an easy, crowd-pleasing salad.

You can also enjoy a Roasted Beet & Sweet Potato Avocado Salad with Whipped Ricotta & Lemon Tahini Drizzle Recipe for a colorful alternative.

Ingredients

Here’s everything needed to create a crisp, flavorful salad. Using fresh ingredients makes a huge difference in taste and texture, so try not to substitute with packaged alternatives if possible.

Note: Serves 4

• 3 tbsp olive oil — Use good quality extra virgin olive oil for richer flavor in the dressing.
• 2–3 tbsp red wine vinegar — Adjust depending on how tangy you like your dressing.
• 1 tbsp finely minced shallot or garlic — Fresh shallot adds mild sweetness and depth.
• 1½ tsp Dijon mustard — Helps emulsify the dressing and adds savory flavor.
• Sea salt, to taste — Season gradually so you don’t overpower the salad.
• Freshly cracked black pepper, to taste — Fresh grinding gives better aroma.
• Pinch of sugar (optional) — Balances acidity if your vinegar tastes sharp.
• 5 cups romaine lettuce, finely chopped — Romaine stays crisp longer than softer greens.
• 1 small shallot, sliced into rings — Adds mild onion bite without overpowering.
• ¼–½ cup freshly grated Parmesan cheese — Freshly grated melts into the salad better than pre-shredded.
• ¼–½ cup herb croutons, chopped smaller — Smaller pieces distribute crunch evenly.
• You can also pair this salad with a Fennel, Orange & Pomegranate Salad with Honey Citrus Vinaigrette Recipe for a fruity, refreshing option.

Variations

You can easily customize this salad based on dietary needs or flavor preferences.

• Dairy-free version: Replace Parmesan with roasted chickpeas or toasted nuts for crunch.
• Add protein: Grilled chicken, shrimp, or chickpeas turn it into a full meal.
• Mediterranean twist: Add olives, artichokes, or sun-dried tomatoes.
• Spicy version: Sprinkle chili flakes or add sliced pepperoncini.
• Vegan option: Use nutritional yeast instead of cheese for a cheesy flavor.

Cooking Time

This salad is quick and requires no cooking, making it perfect for busy days.

• Prep Time: 15 minutes
• Cooking Time: None
• Total Time: 15 minutes

Equipment You Need

• Large mixing bowl – Allows easy tossing without spilling.
• Sharp knife – Helps finely chop lettuce and shallots cleanly.
• Cutting board – Keeps chopping organized and safe.
• Small jar or bowl – Used to mix or shake dressing thoroughly.

How to Make Parmesan Chopped Salad

This salad comes together quickly, and every step helps keep the texture crisp and flavors balanced. Preparing ingredients properly ensures even coating and better taste in every bite. Take your time chopping ingredients finely so flavors distribute evenly.

Prepare the Dressing

Combine olive oil, red wine vinegar, minced shallot or garlic, Dijon mustard, salt, pepper, and optional sugar in a jar or bowl. Shake or whisk until smooth and well blended. Set aside so flavors can combine while you prepare the salad.

Assemble the Salad Base

Place chopped romaine lettuce and shallot slices into a large bowl. Add grated Parmesan and chopped croutons so every bite has flavor and crunch. Gently toss ingredients together before adding dressing.

Toss and Serve

Drizzle dressing over the salad just before serving. Toss gently so leaves stay crisp while getting evenly coated. Finish with extra Parmesan and black pepper, then serve immediately for best texture.

Additional Tips for Making this Recipe Better

Here are a few tricks I’ve learned from making this salad many times:

• I always chill chopped lettuce before mixing; it keeps the salad extra crisp.
• Freshly grated Parmesan tastes much better than packaged cheese.
• I keep dressing separate until serving so the lettuce doesn’t wilt.
• Adding croutons last keeps them crunchy.
• Sometimes I squeeze a little lemon juice at the end for extra freshness.

How to Serve Parmesan Chopped Salad Recipe

This salad works beautifully as a side dish or light meal. I love serving it next to grilled chicken, pasta dishes, or seafood. For presentation, sprinkle extra Parmesan and freshly cracked pepper on top. Adding cherry tomatoes or lemon zest also brightens both flavor and appearance.

Nutritional Information

This salad is light yet satisfying, making it perfect for balanced meals.

Approximate nutrition per serving:

• Calories: 150–200
• Protein: 6–8g
• Carbohydrates: 4–8g
• Fat: 12–18g

Make Ahead and Storage

Storing

Store chopped lettuce in an airtight container in the refrigerator for up to two days. Keep dressing and croutons separate to maintain freshness and texture.

Freezing

Freezing is not recommended because lettuce becomes soggy after thawing. It’s best to prepare fresh when needed.

Reheating

This is a cold salad, so reheating isn’t required. Simply toss with dressing when ready to eat.

Why You’ll Love This Recipe?

This salad stands out because it combines simplicity with bold, fresh flavor. It’s easy to prepare and adaptable for many meals.

• Quick preparation makes it perfect for busy days, taking only minutes to assemble.
• Versatile enough to serve as a side or turn into a full meal with added protein.
• Fresh, crisp texture and tangy dressing keep it refreshing and satisfying.
• Easy to customize for dietary preferences and ingredient availability.
• Always a crowd favorite at gatherings and family meals.

This Parmesan Chopped Salad is one of those reliable recipes you’ll keep coming back to. It’s crisp, flavorful, and effortless to make, making it perfect for both everyday meals and special occasions

Ben Carraoli

Parmesan Chopped Salad Recipe

I made this Parmesan Chopped Salad last weekend, and honestly, it quickly became one of my favorite go-to sides. I wanted something fresh and crunchy, so I chopped crisp romaine, added freshly grated Parmesan, and tossed everything with a bright vinaigrette.

Print Recipe Pin Recipe

Total Time 15 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 3 tbsp olive oil — Use good quality extra virgin olive oil for richer flavor in the dressing.
• 2 –3 tbsp red wine vinegar — Adjust depending on how tangy you like your dressing.
• 1 tbsp finely minced shallot or garlic — Fresh shallot adds mild sweetness and depth.
• 1½ tsp Dijon mustard — Helps emulsify the dressing and adds savory flavor.
• Sea salt to taste — Season gradually so you don’t overpower the salad.
• Freshly cracked black pepper to taste — Fresh grinding gives better aroma.
• Pinch of sugar optional — Balances acidity if your vinegar tastes sharp.
• 5 cups romaine lettuce finely chopped — Romaine stays crisp longer than softer greens.
• 1 small shallot sliced into rings — Adds mild onion bite without overpowering.
• ¼ –½ cup freshly grated Parmesan cheese — Freshly grated melts into the salad better than pre-shredded.
• ¼ –½ cup herb croutons chopped smaller — Smaller pieces distribute crunch evenly.

Method

 

1. Combine olive oil, red wine vinegar, minced shallot or garlic, Dijon mustard, salt, pepper, and optional sugar in a jar or bowl. Shake or whisk until smooth and well blended. Set aside so flavors can combine while you prepare the salad.
2. Place chopped romaine lettuce and shallot slices into a large bowl. Add grated Parmesan and chopped croutons so every bite has flavor and crunch. Gently toss ingredients together before adding dressing.
3. Drizzle dressing over the salad just before serving. Toss gently so leaves stay crisp while getting evenly coated. Finish with extra Parmesan and black pepper, then serve immediately for best texture.

Notes

• I always chill chopped lettuce before mixing; it keeps the salad extra crisp.
• Freshly grated Parmesan tastes much better than packaged cheese.
• I keep dressing separate until serving so the lettuce doesn’t wilt.
• Adding croutons last keeps them crunchy.
• Sometimes I squeeze a little lemon juice at the end for extra freshness.