Chopped Salad

By @ADIP food

One of the first things my Mum taught me how to make was Nancy Silverton’s chopped salad (Mum worked for her when I was growing up) I still make it all the time

and it's a great way to make use of things hanging around in the fridge and cupboards.


Make the dressing in a large bowl before adding all the chopped ingredients except the lettuce and radicchio. I like to let the ingredients soak up the dressing, adding the lettuce just before I serve. Feel free to alter the recipe using what you have on hand.


  • 4tbsp extra virgin olive oil
  • 2tbsp red wine vinegar
  • 1tsp dijon mustard
  • 1tsp wholegrain mustard
  • 1/2 lemon juice
  • Salt and pepper to taste


  • 1/2 head iceberg thinly sliced
  • 1/2 radicchio thinly sliced
  • 120g drained chickpeas
  • 50g provolone sliced
  • 50g salami sliced
  • 120g cherry tomatoes quartered
  • 75g cucumber diced
  • 50g green olives diced
  • 25g pickled peppers diced
  • 1 spring onion thinly sliced
  • 1tsp dried oregano

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