Veggie Chopped Salad (Printable Recipe)
Loads of summer veggies, bacon, soft mozzarella, and a splash of lemon-honey vinaigrette make this one crunchy, refreshing bowl.
# Ingredients You'll Need:
→ Dressing
01 -
1/4 cup extra-virgin olive oil (60 ml)
02 -
1 tablespoon Dijon mustard (15 ml)
03 -
0.5 teaspoon black pepper, more if you like
04 -
0.5 teaspoon kosher salt, plus a pinch as needed
05 -
2 tablespoons honey (30 ml)
06 -
Around 3 tablespoons chopped chives (15 g)
07 -
2 garlic cloves, mashed up (about 1 tsp)
08 -
Juice from 2 medium lemons (should get you 80 ml)
→ Salad
09 -
2 heaping cups baby arugula (60 g)
10 -
About 1.5 cups torn fresh basil leaves (35 g, totally optional)
11 -
225 g mini mozzarella balls (ciliegine), cut in half
12 -
A bunch of radishes, sliced super thin (130 g) and trim off the greens
13 -
1 pint (11 oz or 310 g) cherry or grape tomatoes, quartered or halved
14 -
Kernels from 4 cobs of corn (you’ll get about 490 g)
15 -
9 slices regular or 6 thick-cut bacon (about 340 g), cut up
# Steps to Follow:
01 -
Wake up the dressing by giving it a shake or stir. Pour it on your salad, add torn basil if you want, toss it all together, and check the salt and pepper. Fix it to your taste.
02 -
Grab about 440 ml (almost 2 cups) corn mix and put it in each serving container. Pile on a layer of 180 ml (3/4 cup) arugula and basil mix. Keep the dressing in a separate jar. Chill everything until you’re ready or throw it all in bowls to eat right away.
03 -
In another bowl, quickly toss together the basil leaves and arugula until just mixed, if you’re adding basil.
04 -
In your big mixing bowl, toss together mozzarella, tomatoes, radishes, and corn kernels. Add in that crispy, cooled bacon and carefully mix it up. Taste and add extra salt or pepper if it needs it.
05 -
Halve all the mini mozz balls. Remove corn from the cobs. Slice up the radishes nice and thin, and cut the tomatoes in half or into quarters.
06 -
After slicing the bacon into bite-sized pieces, fry them over medium heat in a big skillet, stirring now and then, so they get golden and crunchy—should take 11 to 13 minutes. Set them on paper towels to soak up the grease.
07 -
Drop the lemon juice, chives, mustard, garlic, honey, salt, and pepper into a medium bowl. Whisk while pouring in the olive oil slowly, so it thickens up and gets creamy.
# Extra Tips:
01 -
To keep it meatless, just skip the bacon. If you can’t find mini mozzarella balls, just chop up a regular fresh mozzarella ball. Store undressed salad in a tight container in the fridge for up to 4 days.
02 -
You can make the dressing ahead—up to 4 days! Just stash it in a sealed container in the fridge.