Chopped Summer Salad

courtesy of and Pamela Rothbard

Chopped Summer Salad

This Chopped Summer Salad is great for the wonderful heirloom cherry tomatoes available at the markets, says Pamela Rothbard. 

Enjoy Rothbard’s recipe.

Chopped Summer Salad

Serves 6
✶1/3 cup extra virgin olive oil
✶2 tablespoons balsamic vinegar
✶1 teaspoon Dijon mustard
✶1/2 teaspoon salt
✶1/2 teaspoon freshly ground black pepper
✶6 cups packed chopped romaine lettuce
✶1 cup red cherry or grape tomatoes, halved
✶1 cup yellow cherry or grape tomatoes, halved
✶1 ripe avocado, peeled, pit removed and diced
✶1 cup (4 ounces) crumbled feta or goat cheese
✶1/4 cup chopped fresh chives


1. Whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Refrigerate while preparing the remaining ingredients. Place six shallow individual salad bowls in the freezer.

2. Add remaining ingredients to a large bowl and toss. Whisk dressing again and drizzle 3 tablespoons over the salad. Toss well. Transfer to the chilled bowls and serve remaining dressing on the side. (Any left over dressing may be refrigerated up to 2 weeks.)

Courtesy of and Pamela Rothbard