If you’ve ever dined at Ruth’s Chris Steak House, you know their salads are just as memorable as their steaks. This Ruth Chris Chopped Salad is a fresh, vibrant, and satisfying dish packed with crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, creamy chickpeas, briny olives, and tangy feta cheese, all tossed in a bright lemon vinaigrette.

Ingredients for Ruth Chris Chopped Salad

For the Salad

• 4 cups chopped romaine lettuce (fresh and crisp)
• 1 cup canned chickpeas, rinsed and drained
• 1 cup diced cucumber (English cucumber preferred)
• 1 cup cherry tomatoes, halved
• ½ cup diced red bell pepper
• ¼ cup finely diced red onion
• ⅓ cup Kalamata olives, sliced
• ½ cup crumbled feta cheese
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill (optional but recommended)

For the Lemon Vinaigrette Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

Preparation (Step-by-Step)

Step 1: Prepare the Vegetables

Wash and dry the romaine thoroughly to keep the salad crisp. Chop into bite-sized pieces. Dice the cucumber, bell pepper, and red onion finely so every bite contains balanced flavor.

Step 2: Prepare the Chickpeas

Rinse canned chickpeas under cold water and drain well. Pat dry with a paper towel to remove excess moisture. This prevents the salad from becoming watery.

Step 3: Slice and Combine

Halve the cherry tomatoes and slice the Kalamata olives. In a large mixing bowl, combine romaine, chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, and fresh herbs.

Step 4: Make the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Whisk until emulsified and slightly thickened.

Step 5: Toss the Salad

Pour the dressing over the chopped ingredients and toss gently until everything is evenly coated. Add crumbled feta cheese last and lightly fold it in to keep it from breaking down too much.

Step 6: Chill and Serve

For best flavor, refrigerate the salad for 20–30 minutes before serving. This allows the flavors to blend beautifully.

Serving Suggestions

• Serve as a refreshing starter before grilled steak or chicken.
• Add grilled shrimp or grilled chicken breast on top to make it a full meal.
• Pair with warm pita bread or crusty artisan bread.
• Serve alongside roasted vegetables for a light vegetarian dinner.
• Use as a filling for wraps or stuffed pita sandwiches.

This salad also works beautifully for meal prep and gatherings because it holds up well without becoming soggy.

Leftover Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• If making ahead, store dressing separately and mix before serving.
• Avoid freezing — fresh vegetables lose texture when frozen.
• If the salad releases liquid after sitting, simply toss again before serving.

Time

• Prep Time: 15 minutes
• Chill Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4–6
• Calories: Approximately 280 kcal per serving

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Frequently Asked Questions

Is this the exact Ruth’s Chris recipe?

This is a copycat-inspired version designed to replicate the flavors and textures of their chopped salad while keeping it pork-free.

Can I make it vegan?

Yes. Simply omit the feta cheese or replace it with a dairy-free feta alternative.

Can I add protein?

Absolutely. Grilled chicken, shrimp, or even quinoa make excellent additions.

What can I substitute for chickpeas?

White beans or cannellini beans work very well.

How do I keep the lettuce crisp?

Make sure it’s completely dry before mixing and store dressing separately if prepping in advance.

Conclusion

This Ruth Chris Chopped Salad is proof that simple ingredients can create bold, unforgettable flavor. Crisp romaine, fresh vegetables, creamy chickpeas, and tangy feta come together with a zesty lemon vinaigrette for a salad that feels restaurant-quality but is easy to make at home.

Whether you serve it as a side dish, light lunch, or dinner base with added protein, this salad is refreshing, satisfying, and perfect year-round.