Summer Veggie Chopped Salad (Printable Version)
Chopped salad features summer veggies, mozzarella, bacon and a lemon-honey dressing for a crisp, fresh dish.
# Ingredients:
→ Dressing
01 -
2 medium lemons, juiced (yielding approximately 80 ml juice)
02 -
2 cloves garlic, minced (approx. 1 teaspoon)
03 -
15 g fresh chives, finely chopped (approx. 3 tablespoons)
04 -
30 ml honey (2 tablespoons)
05 -
15 ml Dijon mustard (1 tablespoon)
06 -
0.5 teaspoon kosher salt, plus more as needed
07 -
0.5 teaspoon freshly ground black pepper, plus more as needed
08 -
60 ml extra-virgin olive oil (1/4 cup)
→ Salad
09 -
340 g sliced bacon (about 9 regular or 6 thick-cut slices)
10 -
4 ears fresh corn, shucked and kernels removed (approx. 490 g kernels)
11 -
310 g cherry or grape tomatoes, halved or quartered (1 pint or approx. 11 ounces)
12 -
1 bunch radishes, greens trimmed, thinly sliced (approx. 130 g)
13 -
225 g ciliegine (mini mozzarella balls), halved
14 -
1 large bunch fresh basil, leaves picked and torn (optional, approx. 35 g or 1.5 packed cups)
15 -
60 g baby arugula (2 packed cups)
# Steps:
01 -
Juice the lemons to yield 80 ml. Mince the garlic and finely chop fresh chives. Combine lemon juice, garlic, chives, honey, Dijon mustard, salt, and black pepper in a medium bowl. While whisking, slowly drizzle in the olive oil until the dressing emulsifies.
02 -
Slice bacon crosswise into 1.25 cm pieces. Cook in a large skillet over medium heat, stirring often, until crisp and browned, about 11–13 minutes. Transfer to a plate lined with paper towels to drain.
03 -
Cut corn kernels from the cobs. Halve or quarter the cherry tomatoes. Trim and thinly slice the radishes. Halve the ciliegine mozzarella.
04 -
In a large mixing bowl, combine corn kernels, tomatoes, radishes, and mozzarella. Add the cooled bacon and toss gently. Season with additional salt and pepper to taste.
05 -
Pick and tear basil leaves, if using. In a separate bowl, gently toss basil with arugula.
06 -
For each salad, layer approximately 440 ml of the corn mixture and top with 180 ml of the arugula-basil mixture. Portion dressing separately. Refrigerate until ready to serve or assemble in bowls for immediate consumption.
07 -
Before serving, shake or stir the dressing. Drizzle over the salad, tear basil if needed, and toss to coat. Adjust seasoning to taste.
# Notes:
01 -
For a vegetarian option, omit the bacon. Substitute fresh mozzarella ball cut into cubes if ciliegine is unavailable. Salad can be stored undressed in airtight containers for up to 4 days.
02 -
Dressing may be prepared up to 4 days in advance and refrigerated in an airtight container.