If you are craving a vibrant and satisfying salad that bursts with flavors and textures, this Chopped Salad with Bacon, Eggs, Feta, and a Citrus Vinaigrette Recipe is your new best friend in the kitchen. Imagine crisp iceberg and romaine lettuces mingling with sweet cherry tomatoes, crunchy celery, and grated carrots, all topped with salty bacon, creamy feta, and perfectly cooked eggs. The magic truly happens in the bright, zesty citrus vinaigrette that ties everything together with a delightful tang and a hint of sweetness. Every bite is an adventure that’s both comforting and refreshingly light, perfect for any meal occasion.
Ingredients You’ll Need
Getting the ingredients right is the key to this dish’s irresistible charm. Each one is simple yet essential, providing a balance of crunch, creaminess, and savory depth that makes this salad explode with flavor and color.
- ½ head iceberg lettuce: Brings crispness and a cool base that carries the other flavors perfectly.
- ½ heart romaine lettuce: Adds a slightly bitter crunch to complement the iceberg.
- 3 carrots (peeled and sliced): Offers a natural sweetness and vibrant orange color.
- 2 ribs celery (sliced): Provides a refreshing crunch and a hint of earthiness.
- ¼ red onion (thinly sliced): Introduces sharpness that brightens up the salad.
- ½ pint cherry tomatoes (halved): Juicy bursts of tangy, sun-kissed flavor.
- 3 hard-boiled eggs (peeled and chopped): Rich and creamy, they add protein and softness.
- 8 slices bacon (cooked crisp and crumbled): Imparts smoky, salty depth that makes this salad unforgettable.
- 1 cup croutons: Adds a golden crunch and texture contrast in every mouthful.
- ½ cup crumbled Feta cheese: Salty and tangy, balancing the sweet and sour vinaigrette.
- Kosher salt and freshly ground black pepper (to taste): Essential seasoning to bring all flavors together.
- ⅓ cup champagne vinegar: The citrusy acidity that wakes up the dressing.
- 2 teaspoons freshly squeezed orange juice: Brightens the vinaigrette with fresh sweetness.
- ½ teaspoon freshly grated orange zest: Adds fragrant citrus oils for complexity.
- ¼ cup granulated sugar: Balances the vinegar’s acidity with gentle sweetness.
- 1 tablespoon honey dijon mustard: Brings smooth heat and a bit of sticky sweetness.
- ½ teaspoon fine sea salt: Enhances and balances the dressing flavors.
- ½ teaspoon freshly ground black pepper: Adds a subtle kick to the vinaigrette.
- 1 teaspoon toasted onion flakes: Introduces an umami depth with a gentle crunch.
- ¼ teaspoon crushed red pepper flakes: Lends a touch of warmth and spice.
- 1 cup extra virgin olive oil: Creates a luscious, silky dressing that coats every bite.
How to Make Chopped Salad with Bacon, Eggs, Feta, and a Citrus Vinaigrette Recipe
Step 1: Prepare the Fresh Ingredients
Start by chopping the iceberg and romaine lettuce into bite-sized pieces to provide that ideal crunch-and-tender combo. Peel and slice your carrots and celery, then thinly slice the red onion for a zingy contrast. Halve the sweet cherry tomatoes so their juicy sweetness can mingle nicely throughout the salad, and chop the hard-boiled eggs to scatter creamy pockets of richness.
Step 2: Cook the Bacon and Make the Vinaigrette
Cook the bacon until it’s golden and crisp, then crumble it into tempting little morsels. Meanwhile, whisk together the champagne vinegar, freshly squeezed orange juice, grated orange zest, sugar, honey dijon mustard, sea salt, black pepper, toasted onion flakes, and crushed red pepper flakes. Slowly drizzle in the extra virgin olive oil while whisking vigorously to create a bright, luscious citrus vinaigrette that’s perfectly balanced with sweet, spicy, and tangy notes.
Step 3: Assemble the Salad
In a large bowl, combine all the chopped veggies, eggs, crispy bacon, and croutons. Pour the citrus vinaigrette over the top and toss gently but thoroughly to make sure every crunchy leaf and juicy tomato is coated. Finish by sprinkling the crumbled Feta cheese over the salad for that extra pop of salty creaminess.
How to Serve Chopped Salad with Bacon, Eggs, Feta, and a Citrus Vinaigrette Recipe
Garnishes
Adding fresh herb sprigs like parsley or dill provides a lovely visual contrast and enhances freshness. Toasted nuts or seeds can be sprinkled on top for extra crunch and nutty flavor that complements the salad’s textures beautifully.
Side Dishes
This salad pairs wonderfully with light grilled chicken or fish for a full meal, or alongside crusty artisan bread to scoop up every last drop of the flavorful vinaigrette. It also works as a vibrant side at picnics or potlucks, standing out confidently with its bold, fresh flavors.
Creative Ways to Present
Serve the salad in individual mason jars layered with the dressing at the bottom and crisp ingredients above for a visually stunning presentation. Alternatively, make salad “boats” by hollowing out small butter lettuce leaves for bite-sized, handheld portions that are perfect for parties or appetizers.
Make Ahead and Storage
Storing Leftovers
Store leftover chopped salad in an airtight container in the refrigerator for up to 2 days. Keep the croutons separate until serving to maintain their crunch, and toss the salad again before eating to redistribute the dressing evenly.
Freezing
This Chopped Salad with Bacon, Eggs, Feta, and a Citrus Vinaigrette Recipe is best enjoyed fresh, so freezing is not recommended as the fresh vegetables, eggs, and dressing won’t withstand freezing well without textural changes.
Reheating
The salad is meant to be served cold or at room temperature. If you want warm bacon or croutons, heat them separately and add just before serving to maintain the perfect contrast of temperatures and textures.
FAQs
Can I use other types of lettuce for this salad?
Absolutely! While iceberg and romaine offer great crunch and mild flavor, you can swap in kale, spinach, or arugula for a different texture and taste profile. Just keep in mind the dressing’s brightness pairs especially well with crisp greens.
Is the citrus vinaigrette very sweet?
Not at all! The balance of sugar and honey mellows the vinegar’s acidity and the orange juice’s brightness, creating a vinaigrette that is lively and fresh, with just a hint of sweetness that complements the savory salad ingredients.
Can I make this salad vegan?
To veganize this Chopped Salad with Bacon, Eggs, Feta, and a Citrus Vinaigrette Recipe, simply omit the bacon, eggs, and feta. You might add crunchy roasted chickpeas or marinated tofu cubes for protein and texture instead.
How long does the vinaigrette keep?
The citrus vinaigrette can be made ahead and stored in the refrigerator for up to 5 days. Give it a quick whisk before using as the oil and vinegar may separate over time.
What’s a good alternative to champagne vinegar?
If you don’t have champagne vinegar, white wine vinegar or apple cider vinegar work well in this recipe, offering a similar fruity acidity that brightens the dressing wonderfully.
Final Thoughts
There is something truly special about this Chopped Salad with Bacon, Eggs, Feta, and a Citrus Vinaigrette Recipe that makes it both a reliable weeknight favorite and a showstopping dish for entertaining. The harmony of crisp textures, fresh veggies, and zesty dressing makes every forkful a delight. I truly hope you give it a try and discover how a simple salad can feel like a celebration on your plate!
