Recipe

Dill and Feta Chopped Salad with Dill Vinaigrette

Servings:
4
Total Time:
0
hr
22
min
Jump to RecipeA bowl of dill chopped salad.

This dill chopped salad is a flavorful salad that is perfect for summer. Just chop everything into small pieces and toss it with the light dill vinaigrette to create a delicious salad.

Salad Ingredients and Substitutions

Feel free to use these ingredients as a base, but you can change it up as needed to create your perfect healthy salad.

  • Quinoa: Quinoa cooks pretty quickly and it adds a nice texture to the salad as well as some extra protein.
  • Cabbage: You can use green cabbage or red cabbage in this recipe. Cabbage is fairly tough so make sure to really chop it up.
  • Romaine Lettuce: Romaine hearts are fairly easy to fine. You could also use any type of green lettuce in place of this.
  • Broccoli: Broccoli is a nice crunchy element in this salad. I really chop it up before adding it in. Don’t worry about cutting it in to broccoli florets, just chop everything finely.
  • Radish: Feel free to add more or less radishes based on your preference.
  • Avocado: The avocado gives a nice creamy, cooling element in the salad. Try to cut the avocado into cubes to make it mix in with the chopped salad easily.
  • Chives: I love to use chopped up chives, and if you have them, top the salad with some chive flowers as well. If you don’t have chives, cut up some green onion to add to the salad.
  • Pumpkin Seeds: I love pumpkin seeds in the salad but you could also use sunflower seeds or pine nuts. Anything to add a little extra crunch to the salad.
  • Feta Cheese: The feta adds a salty and creamy flavor to the salad that I think it needs. You could also use shredded sharp cheddar or blue cheese.

Additional Topping Ideas: You can really switch up the ingredients to make this salad your own. If you want extra dill flavor, add in some chopped dill pickles. If you want some more color add in some chopped red bell pepper. If you want to add some extra crunch to the salad top it with some toasted bread crumbs.

Close up of a chopped dill salad.

How to Make Dill Salad Dressing

The dressing in the recipe is a vinaigrette with lots of fresh dill and seasonings. To make this dressing, just add everything to a jar and shake it until mixed well. Feel free to add extra lemon juice or dill if you prefer. You can also whisk it together in a small bowl.

This recipe asks for dried garlic and onion. You could also used a chopped shallot instead.

If you can't find fresh dill you can use 1 tablespoon of dried dill weed instead to get the same dill seasoning flavor.

How to Store

If you are trying to store this salad for later, just place the salad in an airtight container in the fridge. Store the dressing separately and dress the salad before serving.

I like to make this salad a day ahead of time and then it is ready to go the next day. If you are trying to store it for longer than 1 day, wait to add the avocado until serving. The avocado will start to brown if left out too long.

A chopped salad next to fresh dill.

Can You Make this Vegan?

Yes! This recipe can easily be made vegan by skipping the feta. Instead of feta, use a vegan cheese alternative or add in extra avocado. You might also want to add in a little extra salt since you won’t be getting the saltiness from the cheese.

What to Serve with Chopped Salad

This is a great salad to serve along side any type of pasta, pizza, soups, or roasted veggies. You can serve this as the main course or as a side salad. Here are a few recipes I like to pair it with.

Dill and Feta Chopped Salad with Dill Vinaigrette

5 stars4 stars
(
1
)
Servings:
4
Prep Time:
10
min
Cook Time:
0
hr
12
min
Total Time:
0
hr
22
min

Ingredients

Salad

  • 1/2 cup dried quinoa
  • 2 cups cabbage, chopped
  • 2 cups romaine, chopped
  • 2 cups broccoli, chopped
  • 5 radishes, chopped
  • 1 avocado, diced
  • 1/4 cup fresh chives, chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup feta

Dressing

  • 1/4 cup olive oil
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 2 tbsp chopped fresh dill
  • 1 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • Black pepper to taste

Directions

  1. Add 1 cup of water and your quinoa to a pot. Bring to a boil and then reduce to a simmer and cover. Cook fro 12-15 minutes.
  2. While that cooks, Chop up all of your salad ingredients and add them to a large bowl.
  3. In a small bowl or jar, add in all your dressing ingredients and whisk together.
  4. Add the quinoa to your salad and toss with the salad dressing. Taste and add more lemon juice or salt as needed.

Notes

To add extra color to the dish, top it with some edible flowers such as chive flowers.

Products Used

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