Dinner

Shake-It-Up Chopped Salad Recipe

ByLuna Ryder January 3, 2026January 3, 2026

Introduction

This Shake-it-up chopped salad is a vibrant, flavorful dish perfect for a quick lunch or light dinner. With layers of fresh vegetables, savory salami, and a creamy homemade dressing, it’s designed to be shaken and enjoyed on the go. The mix of textures and tangy dressing makes every bite exciting.

A white bowl filled with a colorful salad placed on a white marbled surface. The salad has several layers: at the base, leafy green lettuce provides a fresh, textured background. On top of the lettuce, there are slices of cucumber with a pale green color, halved cherry tomatoes showing bright red flesh, and chunks of yellow bell pepper adding vibrant color. Scattered among these are folded slices of marbled salami, off-white cubes of cheese, and dark brownish-purple olives halved to show their center. Golden brown croutons are spread across the salad, and a creamy white dressing is drizzled unevenly on top, creating a slightly glossy look. The bowl locks into a light blue lunch box, with wooden cutlery lying beside it on a layered white marbled and yellow cutting board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp yogurt
2 tbsp mayo
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
1 small garlic clove
1 tsp honey
1 lemon, zested and juiced
½ tsp dried oregano
8 slices salami, sliced
150g provolone cheese, cut into cubes or mozzarella pearls
50g black olives, sliced
10cm chunk cucumber, quartered lengthways then cut into little triangles
100g cherry tomatoes, halved or quartered
½ red onion, chopped
½ pepper, any colour, chopped into small pieces
2 Little Gem or 1 Romaine lettuce, chopped
50g croutons, shop-bought or homemade

Instructions

Step 1: Prepare two large leak-proof containers. In each container, mix half of the yogurt, mayo, olive oil, Dijon mustard, garlic, honey, lemon zest and juice, and dried oregano to create the dressing.
Step 2: Layer the salad ingredients in each container on top of the dressing. Start with the salami, followed by the provolone cheese, black olives, cucumber, cherry tomatoes, red onion, pepper, chopped lettuce, and finally the croutons. This layering keeps more delicate vegetables from becoming soggy.
Step 3: Seal the containers and keep them cool, ideally in a cool bag with an ice pack, until ready to eat.
Step 4: Just before eating, shake each container vigorously until all ingredients are evenly coated in the creamy dressing, creating a perfectly mixed chopped salad.

Tips & Variations

For a vegetarian version, replace salami with roasted chickpeas or grilled tofu cubes.
Add a pinch of chili flakes to the dressing for a spicy kick.
Use fresh herbs like basil or parsley to brighten the flavor.
Swap croutons for toasted nuts or seeds for extra crunch and nutrition.

Storage

Store the salad in the sealed containers in the refrigerator for up to 2 days. Keep the dressing and salad layered as suggested to avoid sogginess. Shake well before serving to redistribute the dressing. It is best enjoyed fresh but can be consumed chilled or at room temperature.