Herby Chopped Salad

I like to call my Herby Chopped Salad "The Perfect Instagram Salad." This title is only kind of, sort of a joke. You know you've thought about your plating for an Instagram 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.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1/2 cup olive oil

1/4 cup red wine vinegar 

1/4 cup fresh chopped herbs, such as parsley, chives and basil 

1/2 lemon, juiced, plus more if needed 

1 shallot, minced 

1 garlic clove, minced 

Fine sea salt and freshly ground black pepper 


2 small heads iceberg lettuce, chopped

1/4 cup olives of your choosing, pitted and halved 

One 8-ounce container bite-size fresh mozzarella balls (ciliegine) in water, quartered

1/4 red onion, thinly sliced and soaked in water 

2 Persian cucumbers, chopped 

1 pint cherry tomatoes, quartered 

One 16-ounce can chickpeas, rinsed  

1/4 teaspoon dried oregano 

Fine sea salt and freshly ground black pepper 


  1. For the dressing:
  2. Whisk together the oil, red wine vinegar, fresh chopped herbs, lemon juice, minced shallot and minced garlic in a medium bowl. Taste the dressing and season with salt, pepper and more lemon juice, if needed. 
  3. For the salad: 
  4. Combine the chopped lettuce, olives, mozzarella balls, red onion, cucumbers, tomatoes and chickpeas in a large bowl. Sprinkle with the dried oregano and season with salt and pepper. 
  5. Toss the salad with the dressing just before serving. 

Cook’s Note

Dressing always tastes better after it's settled for a bit, so it's ideal if you can make it at least 30 minutes before serving. If you're not into chickpeas, feel free to throw on any protein you're feeling.

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