This Swiss Chard Salad is a quick, no-cook way to use the leafy green vegetable that is readily available in the summer time. We use a quality store bought salad dressing to make this recipe super easy. You can have this summer salad ready to go in 10 minutes!
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Why you’ll love this salad
Until recently, when I got Swiss chard via my CSA or at the farmer’s market, I would always think about how to cook it. But then Amy Katz from Veggies Save the Day suggested the idea of using raw chard in a salad on this early episode of our podcast. Since then, when I get chard, this Swiss chard salad is one of my go-to options, along with the various ways I like to cook it. (more on that below)
This recipe is quick and easy, leveraging the convenience of a store bought dressing. It’s also very versatile – you can adapt the recipe to use fresh vegetables that you have on hand to go with the chard.
Ingredients
The ingredients for this chard salad are quite versatile. You can swap in veggies you have on hand that you would like to use. But here are the ingredients we featured in the Swiss chard salad we made recently.
- Swiss chard is of course an essential ingredient for this salad! Swiss chard comes in several varieties, with the most common types being green chard and rainbow chard, which features colorful red, yellow, and white stems. Either of those options works well for this salad.
- Tomatoes: I made this when it was a bit early for fresh, local tomatoes. So I went for multi-colored grape tomatoes, which I tend to do when tomatoes aren’t in season. But if you’ve got fresh, large beefsteak tomatoes or similar, I would use them! Sliced larger tomatoes into bite sized pieces for the salad.
- Cucumber: I’m a big cucumber fan! And they tend to be in season around the same time as Swiss chard, so I added some local cucumber slices to this salad.
- Radishes: I like to thinly slice a red radish to add to the salad.
- Croutons: I like the crunch croutons add to this salad. I go for ones with garlic flavor. You could also use nuts or pepitas for a similar, but healthier crunch.
- Dressing: I like the Gotham Greens Vegan Caesar dressing for this recipe (Amazon affiliate link provided). A balsamic vinaigrette, lemon-based dressing, or even tahini dressing could all pair well with the earthy flavor of the Swiss chard. Here’s a link to a Vegan Caesar recipe from May I Have That Recipe? if you’d like to try making your own.
Recipe tips and overview
Prep the chard: Start by rinsing the Swiss chard leaves, and drying them. I like to use a salad spinner for this step.
Next, cut out the thick stem that runs through the center of each leaf. Compost or set aside for another use. (e.g. you can finally chop the stem to add to a soup or stew)
After removing the center stems, chop the chard leaves into bit sized pieces. Add them to a large salad bowl.
Add other veggies: Top the chard leaves with the other veggies you are adding. We used cucumber, radish and tomatoes this time.
Add dressing and toss: Next, measure the dressing you are using, and pour in on top of the salad.
Toss the salad to evenly distribute the dressing.
Top the salad with croutons, and any extra vegetables you would like to use. I often add a couple of extra tomatoes and/or cucumber slides to top the salad.
Serve along with the rest of your meal and enjoy!
Serving ideas & wine pairing
This Swiss chard salad can go with any number of summer recipes. For instance, we’ve enjoyed it with our grilled swordfish recipe.
When preparing the salad most recently, I served it as part of a summer spread that leaned into local, seasonal veggies along with grilled pork tenderloin.
The meal went great with a chillable red wine. Stay tuned for an article with the details!
Swiss Chard Salad FAQs
Yes! Swiss chard can be eaten raw, and it makes a delicious, nutrient-rich base for salads. The leaves are tender enough to enjoy without cooking, especially when chopped. In addition to featuring chard as the main green in a salad, you can also add a bit of chopped chard to other salads for additional nutrition and texture.
This salad uses a creamy vegan Caesar dressing, which pairs beautifully with the hearty chard leaves. But it’s very versatile — you can swap in your favorite store-bought dressing, like balsamic vinaigrette, lemon tahini, or even a simple olive oil and vinegar combo.
You can prep the veggies ahead and toss them with the dressing right before serving. If you want to dress the salad in advance, just keep in mind that the chard will soften a bit as it sits — which can actually enhance the flavor. If you are prepping the veggies more than 30 minutes ahead of serving, store the prepared vegetables in the refrigerator until it is closer to dinner time.
Once dressed, it’s best eaten within 1–2 days. If stored undressed, the chopped ingredients can keep for up to 3 days in an airtight container.
More Swiss chard recipes
In addition to this raw Swiss chard salad recipe, here are some delicious ways to cook Swiss chard.
- Lidia’s Swiss Chard Potatoes
- Grilled Beets & Sautéed Chard with Maple Vinaigrette
- Sautéed Swiss Chard with Garlic
Recipe card
Swiss Chard Salad
This quick and versatile Swiss chard salad is a fresh way to enjoy seasonal greens. Easy to prep with store-bought dressing and summer veggies!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 3 servings
- Category: salad
- Method: no-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups chopped Swiss chard, stems removed (about 4 to 5 medium leaves)
- 6 slices cucumber
- ½ cup cherry tomatoes
- 1 medium red radish, thinly slided
- ⅓ cup croutons
- 1 ½ tablespoons vegan Caesar dressing (see note)
- pinch of salt
Instructions
- Prep the Swiss chard leaves: Rinse the chard, then remove the thick stem from the chard leaves you are using. Coarsely chop the leaves, and place in a large salad bowl. Add a pinch of salt to the chard.
- Add the other veggies on top of the chard.
- Pour the dressing over the salad, and toss to combine. I prefer to toss the salad with my hands, as it helps to evenly distribute the dressing. But you can use salad tongs if you would like.
- Top the salad with croutons. You can also add a couple extra tomatoes or cucumbers to the top if you like. Enjoy along with the rest of your meal!
Notes
- Salad dressing: I suggest starting with 1 ½ tablespoons, and you can add a bit more if the initial amount doesn’t seem like enough. I use a vegan Caeser salad dressing, but you could use regular Caesar or other creamy dressings for a similar taste.
Shashi at Savory Spin
With this delicious salad, you have convinced me to give Swiss chard a try! Love this simple and quick salad and I have to find that vegan Caesar dressing!
Cooking Chat
Thanks Shashi for the feedback!