This easy chopped salad recipe is a fresh, colorful side dish for a Labor Day cookout. Crunchy lettuce, juicy tomatoes, cucumber, corn, beans, cheese, and a simple zesty dressing are cut into bite-size pieces so every forkful has a little of everything.
The Best Chopped Salad for a Labor Day Party
A cookout salad should be easy to prepare, simple to serve, and fresh enough to balance richer party foods. This chopped salad does all three. The ingredients can be prepared ahead, and the dressing stays separate until serving, which protects the crisp texture.
The recipe makes a generous bowl for a small gathering and can be doubled for a large Labor Day party. It pairs especially well with grilled burgers, hot dogs, barbecue chicken, corn on the cob, and creamy potato salad.
Chopped Salad Ingredients for a Crowd
Use sturdy lettuce such as romaine for a fresh crunch. Cucumber, bell pepper, cherry tomatoes, red onion, corn, black beans, and chickpeas create color and texture. Feta adds a salty finish, but shredded cheddar, mozzarella pearls, or cotija can work too.
Keep every ingredient close to the same bite-size shape. Even chopping makes the salad easier to eat with a fork and helps distribute the dressing evenly.
Best Homemade Dressing for Chopped Salad
A simple red wine vinaigrette is bright enough for summer vegetables and hearty enough for beans and cheese. Whisk olive oil, red wine vinegar, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper until blended.
You can use bottled Italian dressing when time is short. Ranch dressing is another family-friendly choice, especially if your cookout menu includes spicy grilled foods.
How to Chop a Salad Evenly
Wash and dry produce well before chopping. Wet lettuce can dilute the dressing and make the salad soggy. Slice lettuce into ribbons, then cut across it to create small pieces. Halve or quarter cherry tomatoes, dice cucumber and pepper, and finely chop red onion.
A large cutting board and sharp chef’s knife are usually all you need. A salad chopper can be useful, but it is not necessary.
Make-Ahead Tips for a Cookout Salad
Chop the lettuce and vegetables up to one day ahead and store them in separate airtight containers. Keep the beans, cheese, croutons, avocado, and dressing separate. Combine everything shortly before serving.
If using avocado, add it at the last minute or toss it with a little lime juice to slow browning. Add croutons just before serving so they remain crisp.
What to Serve With This Labor Day Salad
Serve this fresh salad as part of a Labor Day menu with burgers, grilled chicken, sausages, corn dip, baked beans, and fruit desserts. It is also a practical potluck choice because it travels well when packed in layers with dressing on the side.
Easy Chopped Salad for a Labor Day Cookout
Ingredients
- 2 romaine hearts chopped
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- 1 cup corn kernels thawed if frozen
- 1 can black beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1/2 small red onion finely diced
- 3/4 cup crumbled feta cheese
- 1 avocado diced, optional
- 1/2 cup croutons optional
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove finely grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add romaine, cucumber, tomatoes, bell pepper, corn, black beans, chickpeas, red onion, and feta to a large salad bowl.
- Whisk olive oil, red wine vinegar, Dijon, honey, garlic, Italian seasoning, salt, and pepper in a small bowl or jar.
- Keep the salad and dressing refrigerated separately until ready to serve.
- Add avocado and croutons, if using, just before serving.
- Drizzle with dressing, toss well, and serve immediately.
