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Chopped salad with shallot vinaigrette, feta and dill recipe

This vibrant chopped salad with shallot vinaigrette, feta, and dill is a delightful vegetarian dish that celebrates fresh ingredients and seasonal flavours. The crispness of sugar snap peas, radishes, and cucumbers is perfectly complemented by the tangy shallot vinaigrette, which features the zesty brightness of lemon and the depth of white wine vinegar. Each bite offers a refreshing crunch, making it an appealing choice for warm days or as a colourful side to any meal.

Ideal for light lunches or as a companion to grilled meats, this salad is not only easy to prepare but also a feast for the senses. The combination of creamy feta and fragrant dill adds a satisfying richness, while the variety of textures ensures that it’s both wholesome and enjoyable. Serve it chilled for a nourishing dish that’s sure to please family and friends alike.

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Ingredients for Chopped salad with shallot vinaigrette, feta, and dill

  • 1 medium shallot, finely chopped

  • 5 ml finely grated lemon zest

  • 60 ml fresh lemon juice

  • 15 ml white wine vinegar

  • 60 ml olive oil

  • kosher salt, to taste

  • 225 g sugar snap peas, trimmed, thinly sliced on a diagonal into 1.5 cm pieces

  • 1 bunch radishes, trimmed, thinly sliced

  • 4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1.5 cm pieces

  • 1 romaine heart, quartered lengthwise, cut crosswise into 1.5 cm pieces

  • ½ medium head of radicchio, cut crosswise into 1.5 cm pieces

  • 170 g feta, crumbled

  • 45 g torn dill fronds

  • freshly ground black pepper, to taste

How to make Chopped salad with shallot vinaigrette, feta, and dill

  1. Mix the shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let the mixture sit for 10 minutes, then stir in the oil. Set the vinaigrette aside.

  2. Meanwhile, combine a palmful of salt with a medium bowl of ice water and add the peas. Allow them to sit for 10 minutes, then drain and pat dry to ensure they remain super crisp.

  3. Add the peas, radishes, cucumbers, romaine, and radicchio to the bowl with the reserved vinaigrette. Toss well to coat all the ingredients.

  4. Gently fold in the feta and dill, then season with salt and pepper. Toss again to combine.

  5. Transfer the salad to a platter for serving.

  6. Note: The vinaigrette can be prepared up to 6 hours in advance. Cover and chill it in the fridge, then bring it to room temperature before using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 7 Aug 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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