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Chopped Salad with Herbs, Olives, and Pistachios

This is a non-recipe recipe. You scale it to however many people you are. The amounts are there as guides but you really don't have to measure it. Add more of any ingredient that sound good to you or less of one that does not. You could also add some crumbled feta if you have it, but I usually like to keep this salad as simple and fresh as can be. To me it's all about the herbs with the slightest hint of richness from the olives and nuts.

Soft herbs are the ones that tend to wilt easily like parsley, cilantro, mint, basil, chives, and tarragon versus heartier ones like rosemary, thyme or oregano. For this salad you can use any soft herbs you like. I tend to go with parsley and mint, which are what I usually have on hand.


3-4 Romaine leaves per person

A small handful of soft herbs per person

1-2 Tablespoon of shelled pistachios per person (toasted, raw, roasted all work)

3-4 pitted Castelvetrano olives (or any other green olive you like)

olive oil, lemon juice, and salt to taste

Chop the pistachios and set aside. Chop the olives and add to the pistachios. Chop the Romaine in small pieces. I like to thinly slice it vertically then do another round of slicing horizontally. Place the lettuce in a bowl. Drizzle in some olive oil, sprinkle some salt, and toss with a clean hand. You want to use as little oil as possible while being generous enough to coat all the leaves with a thin sheen. Squeeze lemon over the salad then toss it again and taste it. Add a little more salt and lemon juice if you think it's needed keeping in mind that the olives will also add salt. Add the olives and pistachios and toss well. At the last minute chop your herbs and toss them in.


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