Name: Chopped Salad with Shallot Vinaigrette, Feta, and Dill
Yield: 8 servings
Ingredients: 1 medium shallot, finely chopped; 1 teaspoon finely grated lemon zest; 1/4 cup fresh lemon juice; 1 tablespoon white wine vinegar; 1/4 cup olive oil; Kosher salt; 8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces; 1 bunch radishes (about 12), trimmed, thinly sliced; 4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces; 1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces; 1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces; 6 ounces feta, crumbled (about 1 1/2 cups); 1 1/2 cups torn dill fronds; Freshly ground black pepper

A serving bowl of chopped salad next to serving spoons.

Photo by Peden + Munk

Make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

Recipe information

Yield
8 servings

Ingredients

1 medium shallot, finely chopped

1 teaspoon finely grated lemon zest

1/4 cup fresh lemon juice

1 tablespoon white wine vinegar

1/4 cup olive oil

Kosher salt

8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces

1 bunch radishes (about 12), trimmed, thinly sliced

4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces

1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces

1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces

6 ounces feta, crumbled (about 1 1/2 cups)

1 1/2 cups torn dill fronds

Freshly ground black pepper

Preparation

Step 1
Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Step 2
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Step 3
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
Do Ahead:
Step 4
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

TagsSalad Side Lunch Dinner Nut Free Gluten Free Vegetarian Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

Our Favorite Samin Nosrat Recipes
Like sweet-spicy zucchini and joojeh kebab.
37 Feta Recipes for Roasting, Grilling, Salad-ing, and More
Briny, tangy feta is the ultimate flavor booster. Here’s how to make the most of it.
67 Summer Dinner Ideas for Relaxed Weeknights and Alfresco Gatherings
Summertime eating, easy as can be.
11 Types of Onions and Their Uses
All about alliums.
99 Pea Recipes for Every Table
Shelling peas, sugar snap peas, snow peas, pea shoots… We love them all.
67 Summer Salad Recipes That Showcase the Season's Best Produce
Refreshing seasonal salads starring corn, tomatoes, peppers, and other peak summer produce.
What to Cook This Weekend: April 12–14
Swordfish steaks, spicy buckwheat noodles, and the cinnamon-cardamom buns Paris is going nuts for.
91 Vegetarian Easter Recipes
Serve a menu of celebratory, meat-free dishes like Spanish frittata with herby yogurt, leek and potato galette, and pasta with baby artichokes and mascarpone.
61 COOK90 Lunches to Take to Work
Easy to prep and batch-cooking-friendly, these satisfying lunches will save you when you need a COOK90 meal to take to the office.