This Kitchen Sink Chopped Salad is packed full of refreshing ingredients! It’s a versatile salad in which you can substitute whatever tickles your fancy.

Gorgeous, colorful, and adaptable, add rows of your favorite salad add-ins, shake up the cheese, and top with your favorite salad dressing when you make your version of this tasty Chopped Salad Recipe!

Kitchen Sink Chopped Salad on a white salad plate with a red handled fork.

Why You Must Make

  • It’s a terrific entree salad for a gathering with girlfriends.
  • This salad is also perfect tossed in a large bowl for summer picnics or potlucks.
  • It’s easily customizable. Take out ingredients you aren’t fond of and substitute with another favorite salad addition like croutons, hearts of palm, etc.

I discovered this wonderful composed salad in the midst of a heatwave; there were many nights where a hot dinner was just plain unappealing. An entrée salad was the perfect option for those oppressively hot evenings, especially one chock-full of cool, tasty veggies.

Kitchen Sink Chopped Salad on a white ceramic platter.

Expert Tips

As the name implies, this kitchen sink salad can be made with whatever you have floating around in your refrigerator. 

  • A layer of sliced Romaine lettuce creates a bed for rows of marvelous toppings. But iceberg, arugula, or any salad greens would be fabulous.
  • From there, add black olives, artichokes, shredded cheese, and more. I was tempted to add diced avocados or fresh sweet corn off the cob but ran out of room. You can certainly tweak this to include your favorite veggies.
  • PRO-Tip: If you aren’t a huge fan of onions, consider soaking them in ice water or vinegar for about 15 minutes to take the bite off.
  • Add beans, grilled salmon, or even the meat off a rotisserie chicken for more protein. There are so many options.
  • A simple vinaigrette with shallots and Dijon mustard drizzled over the salad was the finishing touch. But another homemade dressing or even your favorite store-bought salad dressing would work, too.
  • Line up your ingredients in rows across a platter for a beautiful composed salad. Alternatively, fill your salad bowl with greens and add pie shape wedges of the ingredients around the bowl. Just wait to add your dressing before serving.
  • It’s the perfect hot weather meal with added protein, and I love making it for a pitch-in meals and even company!
Overhead view of a Kitchen Sink Chopped Salad on an oval white ceramic platter.

Frequently Asked Questions

What is a Composed Salad?

In contrast to a tossed salad, a composed salad’s ingredients are artfully arranged. Known as salade composée in French, the dressing is typically drizzled over all the ingredients.

What are the 4 Components of a Composed Salad?

A composed salad must contain these four parts:
Base – The layer of leafy vegetables, like lettuce, spinach, or cabbage, that lines the serving dish.
Body – The main part of the salad that may include meat, cheese, vegetables, pasta, etc.
Garnish – An edible addition adding interest to the salad. This may be a sprinkling of nuts, cheese, croutons, etc.
Dressing – A creamy or vinegar-based salad dressing that provides flavors and moisture to the salad.

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Small white bowl full of kitchen sink chopped salad

Kitchen Sink Chopped Salad

Prep Time 20 minutes
Total Time 20 minutes
Yield 4-6 servings

A versatile Chopped Salad that can be tweaked to whatever is in your fridge.


For Salad:

  • 2 hearts of romaine lettuce, sliced crosswise into ½-inch ribbons
  • 1 red bell pepper (or orange, yellow, or green), stemmed, seeded, and diced
  • 2 large carrots, peeled and sliced or shredded
  • 1 (14-ounce) can artichoke bottoms, cut into ¼-inch dice, or 1 (6-ounce) jar marinated
  • Artichoke hearts, drained and coarsely chopped
  • 1 cup thinly sliced seedless or English cucumber
  • 1 cup cherry or grape tomatoes, cut into halves
  • ½ cup chopped or slivered red onion
  • ¼ cup sliced pitted black olives (any kind)
  • ¼ to ½ cup shredded or grated cheese, such as Provolone, Cheddar, Swiss or Mozzarella
  • ¼ to ⅓ cup Classic Vinaigrette, to taste, or a salad dressing of your choice

Classic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ½ cup vinegar of your choice (I prefer aged balsamic)
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste.


  1. Place a layer of romaine on the serving platter.
  2. Arrange strips of ingredients over the lettuce. Alternatively, combine lettuce, bell pepper, carrots, artichokes, cucumber, tomatoes, onion, and olives in a large serving bowl. Toss in the cheese, if using.
  3. Dress with Classic Vinaigrette.
  4. To make the dressing, put all ingredients in a container with a lid.
  5. With the lid on tightly, shake vigorously to combine.
  6. Taste for seasoning and add more mustard and/or salt if needed.


Recipe courtesy of the Mom 100 Cookbook

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 392Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 32mgSodium: 425mgCarbohydrates: 17gFiber: 4gSugar: 8gProtein: 11g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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