Finely Chopped Crunchy Salata Recipe

I created a Finely Chopped Crunchy Salata for my Fresh Salad Recipes that relies on a single clever ingredient swap even I didn’t expect.

I still can’t believe how much crunch one bowl can deliver. Finely chopped iceberg lettuce and toasted sunflower seeds give this Crunchy Salata a bright, noisy texture that keeps you reaching back for another forkful.

I slipped it into a Fresh Salad Recipes round up and honestly it kept stealing the spotlight, even against prettier contenders. For someone who likes simple things, this felt like a small reveal, a Healthy Homemade Recipes win that made weekday dinners feel less boring.

It’s not trying to be fancy, it just surprises you with bite and balance, you’ll know what I mean when you try it.

Ingredients

• Iceberg lettuce: crunchy, mostly water, low calorie, adds bulk and light freshness.
• Red cabbage: bright purple, good fiber, antioxidants, slightly peppery, holds crunch well.
• Cucumber: watery, cooling, few calories, adds crisp clean bite, subtle sweetness sometimes.
• And tomato: juicy, source of vitamin C and lycopene, slightly sweet and tangy.
• Sunflower seeds: toasty crunch, healthy fats and protein, gives nutty flavor and texture.
• Feta cheese: salty tang, adds creamy crumble, offers protein and a savory punch.
• Parsley: fresh herb, adds bright green flavor, it’s vitamin K boost, smells great.
• Lemon juice: zippy acidity, makes flavors pop, adds sour brightness and freshness.

Ingredient Quantities

• 6 cups finely chopped iceberg lettuce (or romaine), packed
• 1 cup finely shredded red cabbage
• 1 large English cucumber, seeded and finely diced (about 1 1/2 cups)
• 2 large ripe tomatoes, finely diced (about 1 1/2 cups)
• 1 large red bell pepper, finely diced (about 1 cup)
• 3 medium carrots, peeled and finely grated or finely diced (about 1 cup)
• 6 radishes, finely chopped (about 3/4 cup)
• 2 stalks celery, finely chopped (about 1/2 cup)
• 1 small red onion, very finely chopped (about 1/2 cup)
• 3 scallions, thinly sliced (white and green parts)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint (optional)
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, minced (optional)
• 1/2 cup toasted sunflower seeds or toasted pine nuts
• 1/2 cup crumbled feta cheese (optional)

How to Make this

1. Prep everything first so this goes fast: finely chop 6 cups iceberg or romaine and pack it down, finely shred 1 cup red cabbage, seed and finely dice the English cucumber (about 1 1/2 cups), finely dice the tomatoes (about 1 1/2 cups) and red bell pepper (about 1 cup), peel and finely grate or dice the 3 carrots (about 1 cup), finely chop 6 radishes (about 3/4 cup), chop 2 stalks celery (about 1/2 cup), very finely chop 1 small red onion (about 1/2 cup), thinly slice 3 scallions, chop 1/2 cup parsley and 1/4 cup mint if using. Use a sharp knife or pulse in a food processor but dont puree.

2. Dry and drain watery bits: lay the diced tomatoes and cucumber on paper towel for a minute to blot excess juice so the salad wont get soggy. If tomatoes are very wet scoop out some seeds before dicing.

3. Toast the nuts or seeds: heat a small skillet over medium, add 1/2 cup sunflower seeds or pine nuts and toast shaking the pan until golden and fragrant, about 2 to 4 minutes. Watch them, they burn fast. Reserve a few tablespoons for garnish.

4. Make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 minced garlic clove if using. Taste and tweak a bit more salt or lemon to suit you.

5. Combine the veg: put all the chopped ingredients into a very large bowl (lettuce, cabbage, cucumber, tomatoes, bell pepper, carrots, radishes, celery, red onion, scallions, parsley and mint). Toss gently with your hands or two spoons so things mix evenly.

6. Dress and toss: pour about three quarters of the dressing over the salad and toss gently until everything is coated. Dont drown it, you can always add more. Let it sit 5 to 10 minutes to let flavors mingle, but not too long or the lettuce will soften.

7. Add crunch and cheese: stir in the toasted seeds or pine nuts and 1/2 cup crumbled feta if using. Save that little pile of reserved seeds to sprinkle on top for looks and crunch.

8. Final season and balance: taste and adjust seasoning. If it needs brightness add a splash more lemon, if it tastes flat add a pinch more salt, if too sharp add a drizzle more olive oil. Small changes make a big difference.

9. Serve and store tips: transfer to a platter or individual bowls, sprinkle reserved seeds and extra scallion greens. If not serving right away keep the dressing separate and store veg chilled up to 24 hours for best crunch. To revive limp lettuce soak in ice water for 10 minutes then spin dry.

Equipment Needed

1. Very sharp chef’s knife, you’ll use it for most chopping and dont try this with a dull blade
2. Two sturdy cutting boards, one for wet veggies and one for everything else if you like to be safe
3. Very large mixing bowl to toss the whole salad in
4. Food processor or pulse chopper, optional for quickly shredding or pulsing veggies without pureeing
5. Small skillet for toasting sunflower seeds or pine nuts, watch them or they burn fast
6. Measuring cups and spoons plus a small bowl or jar and a whisk or fork for the dressing
7. Salad tongs or two large spoons to toss gently
8. Paper towels and a colander or salad spinner to drain and dry tomato, cucumber and lettuce
9. Microplane or box grater and a vegetable peeler for carrots and garlic if you want finer texture

FAQ

Finely Chopped Crunchy Salata Recipe Substitutions and Variations

• Iceberg or romaine lettuce: swap with butter lettuce, baby kale, or a spring mix for a softer leaf or more bite, just chop the same fine and dress a bit less if leaves are delicate.
• Red cabbage: use green cabbage, radicchio, or thinly sliced fennel for color and crunch; radicchio gives a bitter kick, fennel adds a light anise note.
• English cucumber: sub with seeded zucchini, jicama, or extra celery when you want crunch without extra water, jicama stays crisp longer in the fridge.
• Toasted sunflower seeds or pine nuts: replace with toasted pumpkin seeds, chopped almonds or walnuts; for a nut free crunch try crispy roasted chickpeas or sesame seeds, and feta can be swapped with goat cheese or cotija.

Pro Tips

– Use a sharp knife or pulse in the food processor for quick uniform pieces, but dont overdo it or youll end up with mush instead of nice little bites. Uniform size means every forkful has crunch and dressing sticks better.

– Dry the tomatoes and cucumber well, and if youre prepping ahead keep the dressing separate. If you must dress early, only toss about half then add more right before serving so the lettuce stays crisp.

– Toast the seeds or pine nuts low to medium and watch them the whole time, they go from perfect to burnt in seconds. Reserve a few tablespoons for garnish so the salad still looks and sounds crunchy.

– Taste before you add feta or more salt, feta brings saltiness so you may need less than you think. If the lettuce goes limp soak it in ice water for 10 minutes then spin dry, that usually brings it back to life.