Food Column ATK Summer Vegetable Chopped Salad

The recipe for Summer Vegetable Chopped Salad appears in the cookbook “New Essentials.”

A chopped salad, where every ingredient is cut into pieces of about the same size, offers the perfect mixture of flavors and textures in every bite. However, some vegetables get watery and soggy when you chop and dress them, and require extra attention.

In this salad, we first salted the tomatoes and cucumbers to draw out their excess moisture before adding them to the salad. Seeding the cucumbers and quartering the tomatoes exposed more surface area to the salt for even better results.

Letting all the vegetables marinate in the vinaigrette for a few minutes before adding the lettuce intensified their flavor. Along with cucumbers and tomatoes, we chose sweet yellow bell pepper, red onion, and peppery radishes and tossed them all with chopped romaine lettuce hearts. Be sure to add the lettuce just before serving, or it will turn soggy.

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mhastings@wsjournal.com

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