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Lemon parmesan chopped salad is a simple recipe that delivers big flavor in every bite. A mix of romaine and iceberg lettuce gives the perfect crisp base while the fresh lemon juice and zest brighten the flavor. Parmesan adds richness and a salty finish while a quick vinaigrette brings it all together. You can toss it together in minutes for a side that pairs with nearly anything from grilled meats to pasta dishes or casual weeknight meals.
Lemon parmesan chopped salad is a quick and elegant side dish or base salad that pairs with tons of mains. An easy-going salad, it’s perfectly balanced and delicious.
Also try buttery lemon chicken pasta or shaved asparagus and fennel salad. Finish with a sweet treat like berry pavlova with lemon curd.
Why You’ll Love It
The best summer salad: It sings of summer, honestly.
10-minute recipe: Throw it together! It’s great for weeknights and is made with only a few ingredients.
Perfectly balanced: What I love about this salad is the combination of rich, nutty Parmesan cheese and fresh lemon flavor.
A great base recipe: You can absolutely add to this recipe. Use it as a foundation and make it your own, depending on what’s in season.
Easy Chopped Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Vinaigrette Ingredients
Extra virgin olive oil: Heart-healthy extra virgin olive oil gives you a rich base for the vinaigrette. You can also use another more neutral-flavored oil like avocado if you prefer.
Red pepper flakes: This is optional – it gives a tiny kick of heat.
Salad Ingredients
Romaine hearts: Brings so much crunch. Romaine lettuce has a mild flavor that goes well with the dressing.
Parmesan cheese : Use grated or shredded Parmesan cheese. It brings loads of savory, rich flavor.
Shallots: These give the salad a mild, sweet onion taste without overpowering the other flavors.
How to Make Lemon Parmesan Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the dressing: Add all the vinaigrette ingredients to a salad bowl. Whisk them together until combined.
Make the salad: Wash and dry the two lettuces. Add them to the same bowl as the vinaigrette. Add the cheese and shallots. Keep 2 tablespoons of cheese aside as a topping.
Combine the salad and dressing: Toss the salad together with the dressing. Top with the extra parmesan cheese and black pepper, and serve.
Substitutions and Variations
More crunch: Add some croutons or a few tablespoons of toasted pumpkin seeds and nuts as a gluten-free alternative. Roasted chickpeas make a delicious topper to this parmesan salad.
Citrus alternatives: Fresh lime juice will make a delicious swap for lemon – you’ll need to use extra limes. You can also try this recipe with fresh oranges.
Seasonal add-ins: Depending on the time of year, add fresh, seasonal ingredients like strawberries, avocado, charred corn, etc.
Lettuce swaps: You can try out different lettuce varieties and leaves. Make it with kale, baby spinach, and any other lettuce you like.
Less tangy dressing: If you would like a less tangy dressing you can add half a teaspoon of sugar at a time to the vinaigrette until you reach the sweetness you desire.
Serving Suggestions
As a main: Turn this side salad into a yummy main course by adding in grilled chicken or my lemonade chicken (you’ve got to try it).
As a vegetarian main: I love to serve this with smoked asparagus or these roasted Brussels sprouts.
At a cookout side: This is the perfect summer salad side dish to enjoy outside. Check out these Labor Day recipes for more ideas.
As a pasta side: Serve it with Italian rosa penne recipe or this baked chicken and pasta dish.
Dessert: Stay with this citrusy theme and serve lemon posset at the end of the meal.
How To Store Lemon Parmesan Salad
Store: You can keep the salad in an airtight container for up to 5 days without the vinaigrette. Dress the salad with the vinaigrette before serving. The dressing will keep for about a week in the fridge.
Freeze: This salad is not a good recipe for freezing.
Top Tips
Handle gently: Toss the ingredients gently so as not to mash them up.
Prep now, dress later: To combat the leaves getting soggy, prep the ingredients and dressing and keep them separate until you’re ready to serve the salad.
Use high-quality ingredients: Because the ingredients are so simple and few, each one stands out. You really want the best tasting olive oil, Parmesan cheese and freshest lemon flavors possible.
Make it your own: Add a few custom ingredients and get creative – this way, you’ll never get bored of this salad.
Lemon Parm Salad FAQ
While you can prepare the individual parts of the salad ahead of time (like washing and chopping the lettuce, grating the Parmesan, and making the vinaigrette), it’s best to assemble the salad and toss it with the dressing just before serving it.
While fresh lemon juice will provide the best flavor, you can use bottled lemon juice as a substitute if fresh lemons are not available. Just be aware that bottled lemon juice may lack the brightness and complexity of flavor that fresh lemon juice offers.
Yes, you can easily make this salad vegan by replacing the parmesan with a vegan cheese alternative.
Lemon Parmesan Salad Recipe
Lemon Parmesan Chopped Salad
Equipment
- Microplane or Citrus Zester
Ingredients
For the Vinaigrette
- 2 lemons, juiced
- 1 lemon, zested
- ¼ Cup extra virgin olive oil
- ¼ Teaspoon kosher salt, coarse
- ¼ Teaspoon black pepper, ground
- ¼ Teaspoon red pepper flakes, optional
For the Salad
- 2 romaine hearts, chopped
- 3 Cups iceberg lettuce, chopped
- 1 Cup parmesan cheese, shredded
- 2 shallots, sliced
- ½ teaspoon black pepper, cracked
Instructions
- In a bowl add the dressing ingredients. Whisk until fully combined.
- Wash and dry the romaine hearts and lettuce. Add to the salad bowl.
- To the bowl add the parmesan cheese and shallots. Reserve 2 tablespoons of parmesan to sprinkle on top.
- Toss until the salad is fully coated.
- Top with 2 tablespoons parmesan cheese and cracked black pepper.
Notes
Prep now, dress later: To combat the leaves getting soggy, prep the ingredients and dressing and keep them separate until you’re ready to serve the salad.
Use high-quality ingredients: Because the ingredients are so simple and few, each one stands out. You really want the best tasting olive oil, Parmesan cheese and freshest lemon flavors possible.
Make it your own: Add a few custom ingredients and get creative – this way, you’ll never get bored of this salad.
Nutrition
Nothing can be easier than this throw-together salad. It is bright and breezy, and it has the makings of the perfect summer side. You’ll love it with all your favorite casseroles, grilled meats and veggie dishes.
Other Recipes to Try
- Here’s a bright and tasty Italian rice salad that you’ve got to try.
- Asian zoodle salad is colorful, easy to make, delicious, and pretty as a picture.
- This sweet potato kale salad has a slightly cozier fall feel to it.
- A Hawaiian macaroni salad is the only summer mac and cheese pasta salad you’ll ever need.
- And if you’re looking for simple comfort food, try air fryer brats!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So refreshing and crunchy, this lemon parmesan salad is perfect for any meal.
The hint of tang perfectly complements the other flavor components of this dish.
The best salad ever. So yummy!