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Cooking

3 recipes for chopped salads

Three recipes for fresh, filling summertime salads.

Photograph by Jim Scherer / Styling by Catrine Kelty

All the ingredients you need for a Chopped Antipasto Salad.

TIP Let chopped onion sit in your dressing while you make the rest of the salad. It takes away a bit of the bite.

CHOPPED ANTIPASTO SALAD

Makes about 10 cups

1½ tablespoons red wine vinegar

3 garlic cloves, 2 minced and 1 crushed

2 teaspoons dried oregano, plus extra for sprinkling

½ teaspoon crushed red pepper flakes

Salt and black pepper

5 tablespoons extra-virgin olive oil

½ medium red onion, finely chopped (about 1 cup)

1 pound zucchini, cut into ½-inch dice

1 pound tomatoes, cut into ½-inch dice

1 15-ounce can chickpeas, drained

1 cup roasted peppers, drained, dried, and cut into ½-inch dice

¾ cup pitted Kalamata olives, quartered

½ pound fresh mozzarella, dried and cut into ½-inch dice

1 small romaine heart, quartered lengthwise and chopped (about 5 cups)

½ cup chopped fresh basil

In a medium bowl, mix the vinegar, minced garlic, 2 teaspoons oregano, red pepper flakes, 1 teaspoon salt, and ground black pepper to taste. Whisk in 4 tablespoons oil. Taste and adjust the seasoning, if necessary. Add the onion and set aside.

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Meanwhile, in separate colanders set over bowls, toss the zucchini and tomatoes each with 1 teaspoon salt and set aside to drain, about 30 minutes. Gently blot the zucchini and tomatoes with paper towels.

In a large skillet over high heat, heat the remaining oil and the crushed garlic clove until oil is shimmering. Add the zucchini in a single layer and cook, without stirring, until barely tender, about 2½ minutes. Stir and set aside off heat; remove the garlic clove.

In a large bowl, mix the cooled zucchini, tomatoes, chickpeas, roasted peppers, olives, and mozzarella. Add the romaine, dressing, and basil, and fold gently to mix. Taste and adjust the seasoning, if necessary, sprinkle with oregano, and serve at once.

 

TIP: Let chopped onion sit in your dressing while you make the rest of the salad. It takes away a bit of the bite.

Photograph by Jim Scherer / Styling by Catrine Kelty

TIP: Let chopped onion sit in your dressing while you make the rest of the salad. It takes away a bit of the bite.

FENNEL AND ENDIVE CHOPPED SALAD WITH SMOKED TROUT

Makes about 10 cups

¾ cup creme fraiche

1 teaspoon finely grated zest and 2 teaspoons juice from 1 lemon

2 large shallots, minced (about ½ cup)

Salt and pepper

1 large fennel bulb, cut into ½-inch dice (about 2½ cups)

2 medium Belgian endives, halved and chopped into ½-inch pieces (about 2 cups)

1½ cups frozen peas, cooked and cooled

7 large radishes, cut into ½-inch dice (about 1 cup)

8 ounces smoked trout, flaked into ½-inch pieces (about 1½ cups)

1 small romaine heart, quartered lengthwise and chopped (about 5 cups)

½ cup snipped fresh chives

In a medium bowl, whisk the creme fraiche, lemon zest and juice, shallots, 1 teaspoon salt, and pepper to taste. In a large bowl, mix the fennel, endive, peas, radishes, and trout. Add the romaine, dressing, and most of the chives, and fold gently. Taste and adjust the seasoning, if necessary, sprinkle with the remaining chives, and serve at once.

CHOPPED PEASANT-STYLE GREEK SALAD (HORIATIKI)

Makes about 9 cups

In a typical horiatiki, the chunks would be larger, and there would be no parsley. The dried oregano, however, is traditional.

1½ teaspoons red wine vinegar

1½ teaspoons lemon juice

1 teaspoon dried oregano, plus extra for sprinkling

1 garlic clove, minced to a paste

Salt and black pepper

2½ tablespoons extra-virgin olive oil

½ medium red onion, finely chopped (about 1 cup)

2 medium cucumbers, peeled, seeded, and cut into ¾-inch dice (about 3 cups)

3 medium-large ripe but firm tomatoes, seeded and cut into ¾-inch dice (about 3 cups)

1 large red bell pepper, cored, seeded, and cut into ¾-inch dice

¾ cup pitted Kalamata olives, quartered

1 cup diced or crumbled feta

½ cup chopped fresh parsley

In a medium bowl, mix the vinegar, lemon juice, oregano, garlic, 1 teaspoon salt, and black pepper to taste. Whisk in the oil. Taste and adjust the seasoning, if necessary. Add the onion and set aside.

Meanwhile, in a colander set over a bowl, toss the cucumbers and tomatoes with 1 teaspoon salt and set aside to drain, about 30 minutes. Gently blot the cucumbers and tomatoes with paper towels.

In a large bowl, mix the cucumbers and tomatoes, bell pepper, olives, and feta. Add the dressing and parsley, and fold gently to mix. Taste and adjust the seasoning, if necessary, sprinkle with oregano, and serve at once.

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