It started on a Tuesday — one of those odd, nothing-special Tuesdays — when I couldn’t face another soggy sandwich. I opened the fridge, hoping something would speak to me, and there it was: half a romaine heart, some shy basil in the back, and a hopeful little cucumber. I remembered Jamie’s “chop it all up” salad and thought — why not? Sometimes the scrappiest ingredients become the most honest meals.
This isn’t a posh salad. It’s a bit rustic, a bit wild, and entirely lovely. Everything gets chopped together on the biggest board you’ve got, dressed right there in the middle, like some beautiful chaos. There’s something deeply satisfying about making your salad like this — no bowls, no fluff. Just a knife, a board, and your mood.
And if you’ve never tried chopping fresh herbs straight into lettuce, you’re in for a treat. Basil adds a sweet perfume, scallions punch it up, and the toasted nuts at the end? Totally optional but deeply worth it.
Why You’ll Love It
- It’s dead easy — everything happens on the chopping board. Minimal fuss.
- Massive flavour payoff for very little work.
- You can use whatever greens you’ve got — don’t stress it.
- That mustardy dressing hits just right — tangy, creamy, salty.
- It actually fills you up, especially with the optional nuts.
- Feels casual but still impressive — great for a picnic or lunch with mates.
Ingredients
- 4 scallions
- ½ a cucumber
- A handful of fresh basil leaves
- ½ head Boston or small red leaf lettuce
- ½ heart of romaine
- ½ cup sprouted cress or alfalfa
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp Dijon or English mustard
- ⅛ tsp sea salt
- Freshly ground black pepper
- Optional: ½ cup chopped toasted walnuts or your favourite nuts
How to Make It
Get your biggest board and sharpest knife:
This salad’s all about the chop. Lay out your biggest cutting board — the kind you use when you’re serious — and a sharp chef’s knife. If you’re using a dull one, stop and sharpen it. Trust me. Chopping gets real tedious otherwise.
Start with the crunchy bits:
Trim and finely chop the scallions — white and green parts. Slice the cucumber thin, like little half-moons. Pile them to the side for now, or just scoot ’em over.
Add herbs and make it fragrant:
Roughly slice the basil leaves. I love keeping them a bit chunky — you get lovely bites of herby freshness. Inhale deeply. Basil always reminds me of childhood summers and slightly burnt pizza.
Bring in the leafy bits:
Tear the lettuce leaves by hand or give them a rough chop. Same for the romaine. Toss in the cress or alfalfa. Don’t worry if it looks like a jungle — it’ll all come together.
Pile and mix right on the board:
Now the fun part — gather everything into the centre of the board and keep chopping gently, mixing as you go. It’ll turn into a wild, beautiful mess of green.
Make the dressing in the middle:
Clear a little well in the middle of the salad. Drizzle in the olive oil and vinegar, spoon in the mustard, sprinkle the salt, grind over some pepper. It feels a bit mad-scientist, but it works.
Toss and finish it off:
Use your hands or the knife to gently fold everything through the dressing. Get it all coated and glistening. If you’re using nuts, sprinkle them over now for that crunchy top note.
Serve it rustic:
You can scoop it into a bowl, but honestly? Serving it straight from the board feels honest and special. Let people dig in.
Common Mistakes and How to Dodge Them
Can I use a dull knife?
Please don’t. It’ll crush the leaves and make the salad soggy. A sharp blade keeps everything crisp and neat.
Why does my salad taste flat?
You might need a pinch more salt or an extra splash of vinegar. Taste as you go — your tongue knows best.
I chopped the lettuce too far in advance — now it’s sad.
Yeah, that happens. Lettuce wilts quick once it’s chopped. Best to do this right before serving.
Too much dressing?
It’s easy to go overboard. That little well in the centre trick helps control the mix. You can always add more, but you can’t un-drench it.
Storage and Reheating
This salad doesn’t really store well once it’s dressed — the leaves get limp. If you want to prep ahead, chop everything but don’t mix or dress it. Store the greens and chopped bits separately in airtight containers in the fridge for up to 2 days. Add the dressing and nuts just before eating.
Microwave? Nope. Oven? Definitely not. This one’s best fresh, sorry love.
Frequently Asked Questions
Can I use other greens?
Absolutely. Butter lettuce, spinach, rocket — whatever looks fresh. Go wild.
What if I hate mustard?
Skip it, or swap it for a tiny spoon of honey and a squeeze of lemon. Still lovely, just different.
Is this good for meal prep?
Not once it’s dressed. But you can prep all the bits ahead and assemble fresh each day.
Can I make it vegan?
It already is, if you skip the honey-swap option above. Just check your mustard’s ingredients if you’re strict.
Nutrition Facts (Per Serving)
- Calories: 220
- Fat: 18g
- Carbs: 9g
- Protein: 4g
- Sodium: 220mg
- Sugar: 3g
Jamie Oliver Green Salad
Description
A bright, rustic chopped salad made straight on the board — packed with fresh herbs, crisp veggies, and a tangy dressing that brings it all to life.
Ingredients
Instructions
- Trim and chop scallions and cucumber on a large board.
- Slice basil and add to the pile.
- Roughly chop lettuce, romaine, and cress.
- Mix everything together right on the board.
- Make a well in the middle and add oil, vinegar, mustard, salt, and pepper.
- Toss everything together until evenly coated.
- Sprinkle with nuts if using and serve straight from the board or in a bowl.
Notes
- A sharp knife makes all the difference.
- Use whatever greens you’ve got on hand.
- Avoid dressing too early — it’ll wilt.
- Chopping on the board saves dishes and makes cleanup a breeze.