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Loaded summer salad with sliced hard-boiled eggs, fresh cherries, edamame, salami, corn, tomatoes, radishes, feta and mixed greens.

Loaded Italian Chopped Salad with Eggs, Edamame and Feta

This colourful Italian chopped salad is packed with crisp lettuce, sliced hard-boiled eggs, salami, edamame, sweet corn, cherry tomatoes, radishes, olives, almonds and crumbled feta. A tangy homemade Italian vinaigrette pulls everything together. It is hearty enough for lunch but also works beautifully as a fresh summer dinner or potluck salad.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch, Main Course, Salad, Side Dish
Cuisine American, Canadian
Servings 6 people
Calories 240 kcal

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.
    • Pat the cooked edamame and corn completely dry before adding them to this loaded summer salad with eggs and feta. Excess moisture can dilute the honey-Dijon vinaigrette and cause the mixed greens to wilt. Add the dressing just before serving for a fresh, crisp and colourful salad.

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

Calories: 240kcalCarbohydrates: 12gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 93mgSodium: 340mgPotassium: 341mgFiber: 2gSugar: 4gVitamin A: 837IUVitamin C: 15mgCalcium: 111mgIron: 2mg
Keyword edamame salad recipe, feta cheese summer salad, healthy summer lunch salad, loaded summer salad, recipe, salad with hard-boiled eggs, summer salad with cherries, summer salad with edamame
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