If you’re craving a dish that bursts with vibrant colors, fresh textures, and bold flavors, you’ve hit the jackpot with this Chopped Salad With Grilled Steak Recipe. This salad is everything you want for a light yet satisfying meal—the crispness of fresh veggies, the creamy tang of feta, the briny bite of olives, and the smoky, juicy goodness of perfectly grilled steak all come together in one glorious bowl. It’s not just a salad; it’s an experience you’ll want to share again and again with friends or family. Trust me, once you try this, it will become a new favorite go-to dish for easy lunches or impressive dinners alike.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret behind this recipe’s irresistible charm. Each one plays a crucial role in creating a harmony of flavor, texture, and color—from the juicy cherry tomatoes that add a pop of brightness to the savory, tender steak that anchors the dish.
- Steaks (6 oz each): Choose a cut like sirloin for a tender, flavorful centerpiece.
- Mixed greens (4 cups): A blend of lettuces provides a fresh, crunchy base.
- Cherry tomatoes (1 cup, halved): Sweet bursts of juiciness brighten every bite.
- Cucumber (1, sliced): Adds cool crunch and refreshing notes.
- Red bell pepper (1, chopped): For vibrant sweetness and color contrast.
- Red onion (½, thinly sliced): A little sharpness to balance the salad.
- Crumbled feta cheese (¼ cup): Creamy and tangy, it brings richness.
- Sliced black olives (¼ cup): Salty depth perfect for complexity.
- Olive oil (¼ cup): The base for the dressing, luscious and smooth.
- Balsamic vinegar (2 tbsp): Adds a sweet-tart zing to dress the salad.
- Dijon mustard (1 tbsp): Brings a subtle heat and emulsifying magic to the dressing.
- Honey (1 tsp): A touch of natural sweetness to balance acidity.
- Salt (½ tsp): Enhances all the flavors throughout.
- Black pepper (¼ tsp): Adds gentle warmth and depth.
How to Make Chopped Salad With Grilled Steak Recipe
Step 1: Prep Your Grill and Steaks
Start by heating your grill to medium-high—this temperature is ideal for getting that perfect sear on your steaks. Season both sides of each steak with salt and black pepper, simple but essential for flavor.
Step 2: Grill the Steaks
Place your steaks on the grill and cook them for about 4 to 5 minutes per side if you like them medium-rare, adjusting time if you prefer your steak more or less done. This method locks in juiciness while creating a smoky crust.
Step 3: Rest the Steaks
Once grilled, transfer the steaks to a plate and let them rest for 5 to 10 minutes—this step allows the juices to redistribute, ensuring every bite is tender and flavorful.
Step 4: Prepare the Salad Base
While the steaks rest, get the salad ready by washing and drying the mixed greens, then placing them into a large bowl. Fresh greens provide the crisp backbone for this hearty salad.
Step 5: Add Fresh Vegetables
Halve the cherry tomatoes, slice the cucumber, chop the red bell pepper, and thinly slice the red onion. Toss these colorful, crunchy veggies into the bowl—they bring brightness and texture you’ll love.
Step 6: Add Cheese and Olives
Sprinkle crumbled feta cheese and sliced black olives over the salad. The creamy cheese and briny olives create contrast and depth, turning a simple veggie salad into something truly special.
Step 7: Whisk the Dressing
In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Whisk until smooth and emulsified—it’s the perfect dressing to tie all those fresh flavors together.
Step 8: Dress and Toss the Salad
Drizzle your homemade dressing over the salad and toss gently yet thoroughly to coat every leaf and bite in that lovely vinaigrette.
Step 9: Slice and Top With Steak
Slice the rested steaks thinly against the grain for tenderness, then arrange the strips beautifully on top of your dressed salad. This final touch transforms it into a hearty, satisfying meal.
How to Serve Chopped Salad With Grilled Steak Recipe
Garnishes
A few fresh basil leaves or a sprinkle of chopped parsley can add a fragrant herbaceous note and gorgeous green pop that elevates the presentation and flavor profile.
Side Dishes
This salad is so complete on its own, but pairing it with fresh crusty bread or warm garlic pita can make the meal even more comforting, letting you scoop up any leftover dressing and steak juices.
Creative Ways to Present
For a stunning table centerpiece, layer the salad ingredients in a clear glass bowl to show off all the colorful layers underneath the steak ribbons. Alternatively, serve it in individual mason jars for a fun, portable option perfect for picnics or packed lunches.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad and steak separately in airtight containers to keep the greens crisp and the steak juicy. This way, when you’re ready to enjoy it again, everything tastes fresh.
Freezing
This salad isn’t ideal for freezing because the fresh vegetables and dressing lose their texture and flavor upon thawing. It’s best to enjoy it fresh or refrigerated for a day or two.
Reheating
Reheat leftover steak gently in a microwave or on the stovetop until just warmed through—avoid overheating, which can toughen the meat. Then add it back to fresh or lightly dressed salad greens for a quick meal.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! Flank, ribeye, or skirt steak all work wonderfully—you just might need to adjust grilling time depending on thickness and preferred doneness.
What if I don’t have a grill?
No problem! You can sear the steak in a hot cast iron pan or broil it in your oven. Just aim for that nice browned crust and juicy interior.
Can I substitute feta cheese with another cheese?
Yes, goat cheese or blue cheese are excellent alternatives and will offer their own unique tang to complement the salad.
Is this recipe gluten-free?
Yes, all the ingredients in this Chopped Salad With Grilled Steak Recipe are naturally gluten-free, making it a great option for gluten-sensitive eaters.
How can I make the dressing vegan?
Simply swap the honey for maple syrup or agave nectar, and avoid adding cheese or choose a plant-based cheese instead. The dressing will still be deliciously vibrant.
Final Thoughts
This Chopped Salad With Grilled Steak Recipe is a joyful celebration of fresh ingredients and balanced flavors that’s easy to make and endlessly satisfying. Whether it’s a busy weekday dinner or a special weekend treat, it’s the kind of recipe that makes you look forward to mealtime. Give it a try, share it with loved ones, and let this delicious salad brighten up your everyday menu.
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Chopped Salad With Grilled Steak Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 12m
- Total Time: 0h 27m
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A vibrant and satisfying chopped salad featuring tender grilled steak, fresh mixed greens, crisp vegetables, and a tangy homemade balsamic dressing. Perfect for a nutritious and flavorful meal that combines the goodness of fresh produce with the richness of grilled beef.
Ingredients
Steak
- 2 steaks (6 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced black olives
Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure a good sear on the steaks.
- Season Steaks: Season the steaks with salt and black pepper on both sides evenly to enhance flavor.
- Grill Steaks: Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare doneness or adjust time based on your preference.
- Rest Steaks: Remove the steaks from the grill once done and let them rest for 5-10 minutes to retain juices.
- Prepare Greens: While steaks rest, wash and dry the mixed greens and place them in a large salad bowl.
- Add Tomatoes: Halve the cherry tomatoes and add them to the salad bowl for a burst of sweetness.
- Slice Cucumber: Slice the cucumber and add it to the salad to add crunch and freshness.
- Add Bell Pepper: Chop the red bell pepper into bite-sized pieces and add to the salad bowl for color and flavor.
- Slice Onion: Thinly slice the red onion and incorporate it into the salad for a mild pungency.
- Add Cheese and Olives: Add crumbled feta cheese and sliced black olives for creaminess and briny notes.
- Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
- Toss Salad: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Slice Steak: Slice the rested steaks against the grain into thin strips for tenderness.
- Assemble Salad: Place the sliced steak atop the dressed salad to combine flavors and textures.
- Serve: Serve immediately to enjoy the fresh, balanced flavors of the chopped salad with grilled steak.
Notes
- Steak can be substituted with chicken or tofu for a different protein option.
- Adjust seasoning and dressing ingredients according to personal taste preferences.
- Letting the steak rest is critical for juicy, tender meat.
- For spicier dressing, add a pinch of crushed red pepper flakes.
- Use a digital thermometer to check steak doneness: 130°F for medium-rare.
