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Chopped Salad Recipe with Easy Vinaigrette



Basic Chopped Salad

Photo © Christine Benlafquih

Serve this colorful chopped salad with almost any entree. I'm suggesting that lettuce, tomatoes and cucumber make up the bulk of the salad (this combo is popular in Morocco), but you can vary ingredients and add other veggies such as bell peppers, red onions, purple cabbage, corn, shredded carrot – whatever you have on hand in your vegetable drawer. You'll want your selections to yield approximately three cups when chopped.

Serve Chopped Salad as a side, as the foundation of a Salade Marocaine, or try stuffing it into pita bread (such as Morocccan Batbout) for a delicious vegetarian sandwich.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings


  • 2 or 3 large handfuls Romaine lettuce, chopped
  • 2 tomatoes, seeded and finely chopped
  • 1 cucumber, peeled and finely chopped
  • 1 colored bell pepper, seeded and finely chopped
  • 1 carrot, peeled and grated
  • 4 teaspoons vinegar or lemon juice
  • 2 tablespoons olive oil or vegetable oil
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste
  • ------------------------------------------------
  • 2 hard-boiled eggs, chopped (optional)


Place the chopped vegetables in a bowl. Add the vinegar, oil, salt and pepper. Stir gently to mix. Taste, adjust the seasoning, and spoon the salad onto serving dishes. If desired, top the salad with chopped hard-boiled egg as a garnish.

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