Loaded Italian Chopped Salad with Eggs, Edamame and Feta
This loaded summer salad with fresh cherries, sliced eggs, edamame and feta came together after friends shared a beautiful batch of ripe red cherries with us. They were far too good to use as an afterthought, so we added them to this colourful salad—and they completely elevated it into something special.
The juicy cherries bring a fresh burst of sweetness that balances the salty salami and feta, while sliced hard-boiled eggs make the salad filling enough for lunch or a light summer dinner. Crisp greens, sweet corn, tomatoes, radishes and edamame add plenty of colour and texture, with just a small scattering of almonds for crunch. Finished with a tangy honey-Dijon vinaigrette, this easy summer cherry salad is fresh, hearty and a little unexpected. It looks spectacular on the table, too.
Short Description of the Recipe
This loaded summer salad with fresh cherries, sliced eggs, edamame and feta is colourful, hearty and full of texture. Crisp mixed greens are topped with juicy cherries, sweet corn, cherry tomatoes, radishes, salami, sliced hard-boiled eggs and a light scattering of almonds, then finished with a tangy honey-Dijon vinaigrette.
Why It’s Good
The fresh cherries are what make this salad stand out. We received them from a friend, and their natural sweetness turned an everyday chopped salad into something a little more special. They pair surprisingly well with the salty feta and salami.
The sliced eggs and edamame add enough protein to make the salad satisfying, while the radishes, greens and tomatoes keep it fresh and crisp. There are only a few almonds, just enough for a little crunch without overpowering the other ingredients. Every bite is slightly different. That is part of the appeal.
It is also an easy recipe to adjust. Use more greens, leave out the salami or add whatever fresh vegetables are already in the refrigerator.
When to Serve It
This fresh cherry summer salad is ideal for lunch, a light dinner or a warm-weather weekend meal. It also looks beautiful served at a summer barbecue, picnic, potluck or family gathering.
Prepare the ingredients ahead of time, but keep the dressing separate until serving so the greens stay crisp. Add the sliced eggs last and toss gently. They look much nicer that way.
Tips and Tricks
Cool the eggs before slicing. Chilled hard-boiled eggs hold their shape better and look much neater on top of this loaded summer salad.
Pit and halve the fresh cherries. Whole cherries look pretty, but pitted cherries make the salad much easier to eat. Halving them also spreads that sweet cherry flavour throughout the bowl.
Dry the ingredients well. After cooking the edamame and corn, pat them dry before adding them to the greens. Extra moisture can thin the honey-Dijon dressing and make the salad soggy.
Add the delicate toppings last. Toss the greens, vegetables, cherries and salami first, then arrange the sliced eggs and feta over the top. It keeps the salad looking fresh instead of muddled.
Use only a few almonds. A light scattering gives enough crunch without overpowering the cherries, eggs and feta.
Dress just before serving. This is especially important when using tender mixed greens. They wilt quickly once the vinaigrette is added.
Ingredient Notes
Fresh red cherries: The cherries are the special ingredient in this easy summer salad. We received ours from a friend, and they added a juicy sweetness that worked surprisingly well with the savoury toppings.
Hard-boiled eggs: Sliced eggs make the salad more filling and give it a classic composed-salad feel. Three eggs are usually enough for a large serving bowl.
Edamame: Shelled edamame adds colour, texture and plant-based protein. Frozen edamame is convenient—just cook, cool and dry it well.
Salami: Salami gives the salad a salty, savoury bite. Cut it into small pieces so a little ends up in each serving.
Feta cheese: Crumbled feta balances the sweet cherries and corn. It is naturally salty, so taste the dressing before adding extra salt.
Radishes: Thinly sliced radishes add peppery crunch. A sharp knife or mandoline makes quick work of them.
Almonds: Only a small amount is needed. Roughly chopped almonds are easier to distribute than whole ones.
Mixed greens and radicchio: The tender greens keep the salad light, while radicchio adds colour and a slight bitterness that balances the fruit.
Variations
Chicken cherry salad: Replace the salami with sliced grilled chicken or leftover roasted chicken for a lighter high-protein summer salad.
Vegetarian version: Leave out the salami and add extra edamame, chickpeas or white beans.
Cheese options: Swap the feta for goat cheese, blue cheese or small pieces of fresh mozzarella.
Nut-free variation: Omit the almonds or replace them with roasted sunflower seeds or pumpkin seeds.
Different fruit: When fresh cherries are unavailable, try sliced strawberries, blueberries, peaches or nectarines.
Extra vegetables: Cucumber, shredded carrots, snap peas or diced sweet pepper all work well. I would keep the additions fairly simple so the cherries still stand out.
Creamier dressing: Stir a spoonful of Greek yogurt into the honey-Dijon vinaigrette for a slightly creamy summer salad dressing.
Storage Tips
This loaded summer salad with eggs and fresh cherries is best eaten shortly after it is assembled. The greens will soften once they are dressed.
For meal prep, store the greens, dressing and toppings in separate airtight containers in the refrigerator. The prepared vegetables, cherries, edamame and salami will keep well for about 2 to 3 days. Store the sliced hard-boiled eggs separately and use them within 3 days.
The homemade honey-Dijon vinaigrette can be refrigerated in a sealed jar for up to one week. The oil may firm up when cold, so let it sit at room temperature for a few minutes, then shake well before using.
Do not freeze this salad. The fresh greens, eggs, tomatoes and cherries will lose their texture after thawing.
Loaded Italian Chopped Salad with Eggs, Edamame and Feta
Equipment
- Large salad bowl or serving platter
- Medium saucepan for boiling the eggs
- Small saucepan for cooking the edamame and corn, if needed
- Sharp kitchen knife
- Cutting board
- Cherry pitter or small paring knife
- Measuring cups and spoons
- Small jar with a lid or mixing bowl for the honey-Dijon vinaigrette
- Whisk or fork
- Salad servers or large serving spoons
- Colander for draining the edamame and corn
Ingredients
For the salad
- 8 cups salad greens mixed and roughly chopped
- 1 cup radicchio torn into bite-sized pieces
- 1 cup edamame cooked and cooled
- 1 cup red and yellow cherry tomatoes halved
- 3 eggs hard-boiled and sliced
- 4 ounces Italian salami cut into bite-sized pieces
- ¾ cup corn kernels cooked
- 5 radishes thinly sliced
- ½ cup cherries halved
- ½ cup feta cheese crumbled
- ⅓ cup whole or roughly chopped almonds
- 2 green onions thinly sliced
For the Italian vinaigrette
- ⅓ cup olive oil extra-virgin
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove small and finely grated or minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Bring a small pot of water to a boil. Add the shelled edamame and cook according to the package directions, usually about 4 minutes. Drain, rinse under cold water and pat dry.
- Arrange the mixed greens and radicchio in a large shallow serving bowl.
- Add the edamame, cherry tomatoes, corn, sliced radishes, cherries, salami, green onions and almonds.
- Arrange the sliced hard-boiled eggs over the salad, then scatter the crumbled feta over the top.
- In a small jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, basil, salt and pepper. Cover and shake until well blended.
- Drizzle the Italian vinaigrette over the salad just before serving. Toss gently so the eggs and feta do not break apart too much.
Notes
- Use ripe, firm fresh cherries for the best flavour and texture. Pit and halve them before adding them to the salad so every bite gets a little sweetness.
- Chill the hard-boiled eggs before slicing. Cold eggs cut more cleanly and hold their shape better on top of the salad.
- Cook the shelled edamame just until tender, then rinse it under cold water and pat it dry. This keeps the salad crisp and prevents extra moisture from thinning the dressing.
- Add only a small scattering of almonds. They are there for a light crunch, not to overpower the fresh cherries, eggs and feta.
- Crumbled feta cheese adds plenty of salty flavour, so taste the honey-Dijon vinaigrette before adding more salt.
- Cut the salami into small bite-sized pieces so it is evenly distributed throughout this loaded summer salad.
- Add the sliced eggs and feta after lightly tossing the other ingredients. The salad looks much better when the eggs stay intact.
- Dress the salad just before serving. Mixed greens can wilt quickly once the homemade honey-Dijon vinaigrette is added.
- For the best texture, serve this fresh cherry salad with eggs and edamame soon after assembling it.
- This recipe serves about 4 people as a main dish or 6 people as a side salad.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.