As the weather heats up here in Perth and the Christmas season approaches, our ovens are going off and the BBQs are firing up. We know that when you have a crowd over, you need a side dish that is fresh, crunchy, and holds its own against a sizzling steak or sausage sizzle.
This "Chopped Salad" is designed to use the best of our Large Farmer's Choice Box. The secret is chopping everything into small, uniform pieces so you get a burst of every flavour in a single bite. It's the perfect way to hydrate and eat your greens this summer!
What You'll Need
From the Box
- 1 head Iceberg or Cos Lettuce, finely chopped
- 2 Sweet Corn cobs, husks removed
- 1 Cucumber, diced small
- 250g Cherry Tomatoes, halved
- 1 Red Capsicum, diced small
- ½ Red Onion, very finely diced
- Fresh parsley or coriander (if available in your seasonal herbs)
The Dressing
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Apple Cider Vinegar (or lemon juice)
- 1 tsp Honey
- 1 tsp Dijon mustard
- Salt and cracked black pepper to taste
How to Make It
1. Char the Corn (The BBQ Step)
Preheat your BBQ grill or a griddle pan to high heat. Brush the corn cobs with a little olive oil. Grill them for about 10 minutes, turning occasionally, until the kernels are bright yellow and have nice charred spots. Remove and let cool. Once cool, use a sharp knife to slice the kernels off the cob.
2. The "Chop"
While the corn is cooling, prepare your vegetables. The key to a great chopped salad is keeping everything the same size (about 1cm cubes). Chop the lettuce, cucumber, and capsicum. Halve the cherry tomatoes. Finely dice the red onion.
3. Whisk the Dressing
In a small jar or bowl, combine the olive oil, vinegar, honey, mustard, salt, and pepper. Shake or whisk vigorously until emulsified and creamy.
4. Toss and Serve
In a large salad bowl, combine all the chopped vegetables and the charred corn kernels. Pour the dressing over the salad just before serving and toss well to coat. Serve immediately as a fresh side to grilled meats or fish.
💡 Chef's Tips
Make Ahead: You can chop all the veggies in the morning and store them in the fridge. Keep the dressing in a separate jar. Toss them together right as you put dinner on the table to keep it crunchy!
Add Protein: To turn this from a side dish into a main lunch, add a diced Avocado or some grilled chicken strips.
Onion Tip: If you find raw onion too strong, soak the diced onion in cold water for 10 minutes, then drain. This takes the "bite" out but keeps the crunch.
Get Fresh Ingredients Delivered
This salad uses almost all the staples found in our Large Veggie Box, making it the perfect way to clear the fridge before your next delivery!
Order Large Veggie Box Build Your Own Box
📸 Made this recipe? Tag us @glavocichproduce so we can see your summer creations!
Orders close 10am Monday for Thursday/Friday delivery across Perth.