Chipotle Cheddar Chopped Salad

The market continues its steady climb. I had 7 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.

Dimitri stopped by the bakery Saturday morning to eat spanakopita and tell Mama she is doing things wrong. She told him he had his chance. They argued. They ate. They loved. In that order, which is the only order this family knows.

Mama is 87 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.

I made Greek salad wraps — everything from a horiatiki rolled in warm pita with hummus. Sophia called them genius. I called them Tuesday. We ate at the kitchen table, just the two of us, and for a moment the house was not quiet or loud — it was exactly right. Full. Fed. The sound of forks on plates is the sound I love most in this world.

The olive oil in my kitchen is from a Greek import shop in Tampa that sources from Kalamata. It is expensive. It is worth it. I use it on everything — salads, fish, bread, vegetables, the edge of a pot of soup — because olive oil is not a condiment in this family, it is a philosophy. Use it generously. Use it without apology. Use it the way you use love: poured freely, never measured, always more than you think you need.

That kitchen table moment with Sophia — just the two of us, forks on plates, the house exactly right — is the kind of evening that deserves a recipe worth repeating. I did not want something fussy or precious. I wanted a chopped salad with enough going on that every bite is different: smoky, sharp, a little heat, something crisp. This chipotle cheddar chopped salad has that same quality as a good horiatiki — it is honest, it is generous, and it does not ask permission to be bold. Pour the olive oil freely. You know the philosophy.

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes | Servings: 4

Ingredients

1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, frozen and thawed, or roasted)
1/2 red onion, finely diced
1 red bell pepper, diced
3/4 cup sharp cheddar cheese, shredded or cubed
1/2 cup pepitas (pumpkin seeds)
1/4 cup fresh cilantro, roughly chopped
For the chipotle dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon adobo sauce
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste

Instructions

Make the dressing. In a small bowl or jar, whisk together the olive oil, lime juice, minced chipotle pepper, adobo sauce, honey, cumin, and garlic powder until fully combined. Season with salt and pepper. Taste and adjust heat or acidity as needed.
Prep the vegetables. Chop the romaine into bite-sized pieces and add to a large bowl. Add the cherry tomatoes, black beans, corn, red onion, and bell pepper.
Add the cheese and seeds. Scatter the cheddar and pepitas over the top of the salad.
Dress and toss. Drizzle the chipotle dressing over the salad. Toss well to coat everything evenly. Do not be shy with the dressing — every component should carry some of that smoky heat.
Finish and serve. Top with fresh cilantro. Serve immediately for maximum crunch, or refrigerate the dressed salad for up to 30 minutes if you prefer the vegetables to soften slightly into the dressing.

Nutrition (per serving)

Chipotle Cheddar Chopped Salad — The Salad That Feels Like Tuesday and Tastes Like Enough