CHOPPED SUMMER SALAD

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Chopped Summer Salad image

This is the perfect, crunchy salad for warm nights.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 large heads endive, sliced lengthwise into quarters
1 large Kirby cucumber, peeled, seeded, and cut into 1/2-inch chunks
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
3/4 cups baby cherry red and yellow tomatoes
1/2 red bell pepper, seeded and cut into 1-inch-long matchsticks
1 tablespoon raspberry or white balsamic vinegar
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.
  • In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.
  • Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.

*** Explore more Chopped Summer Salad Recipes »

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