Mediterranean Swiss Chard Salad

Looking for fresh Swiss chard recipes? This colorful Mediterranean Swiss chard salad is packed with tender chard, crunchy vegetables, chickpeas, herbs, olives, and tossed in lemony dressing. Add feta or goat cheese if you like!

Swiss chard was made for more than sautéing! This Mediterranean Swiss Chard Salad combines tender young chard with crunchy vegetables, creamy avocado, fresh herbs, and a bright lemony dressing. Of all the Swiss chard recipes I've made, this is one of the freshest-and with optional chickpeas and feta, it can easily become a satisfying lunch or light dinner.

My friend Neicy first introduced me to this salad, and I was genuinely surprised by how flavorful raw Swiss chard could be! It has an earthy, mineral, almost celery flavor that is mildly bitter and gently tangy-somewhere between spinach and beet greens. The lemony garlic dressing brightens and softens the chard, creating a delicious balance of flavor.

Why You'll Love This Swiss Chard Recipe

• A fresh way to enjoy Swiss chard: Tender young leaves make a sturdy, nourishing alternative to lettuce in salads!
• Loaded with texture and flavor: Crisp vegetables, creamy avocado, fresh herbs, and toasted seeds make every bite interesting.
• Easy to customize: Add chickpeas for protein, feta for richness, or use whichever crunchy vegetables and herbs you have.

Swiss Chard Salad Ingredeints

• Swiss chard: Choose young bunches of baby chard or rainbow chard, and shred or tear the leaves into small, bite-sized pieces.
• Crunchy vegetables: Red bell pepper, radishes, cucumber, tomatoes, and red onion bring fresh flavor, color, and texture; try carrots, beets, or shaved fennel as alternatives.
• Avocado: Adds a creamy richness that balances the crisp vegetables and leafy greens.
• Fresh herbs: Italian parsley adds freshness; substitute some cilantro, basil, or mint for a different flavor profile.
• Kalamata olives: An optional addition that gives the salad a salty Mediterranean bite.
• Chickpeas: Add plant-based protein and make the salad hearty enough for lunch.
• Pepitas: Toasted pumpkin seeds bring a satisfying crunch; slivered almonds work beautifully too.
• Feta or goat cheese: Optional, but delicious for a creamy, tangy finish.
• Lemony dressing: Fresh lemon juice and zest, garlic, honey, Dijon mustard, and extra-virgin olive oil create a bright, punchy dressing.

How to make Swiss Chard Salad

Swiss chard Recipe Tips

• Use young Swiss chard: Smaller, tender leaves have a milder flavor and more delicate texture. If using mature chard, remove any tough stem portions and slice the leaves finely.
• Slice the stems very thinly: The colorful stems are delicious and crunchy, but finely slicing them makes them easier to eat raw.
• Let the dressing soften the greens: Toss the chard with the lemony dressing and let it sit for 5-10 minutes before serving. This gently tenderizes the leaves and mellows their earthy flavor.
• Make ahead: Prep the chard, vegetables, dressing, and toppings separately up to one day ahead. Wait to slice the avocado and assemble and toss the salad until shortly before serving.
• Storage: Store leftover salad in an airtight container in the refrigerator for 1-2 days. The chard holds up well after dressing, although the avocado may discolor, and vegetables will gradually soften.

More Favorite Swiss Chard Recipes!

• Spaghetti Squash with Swiss Chard, Walnuts and Chèvre
• Sautéed Swiss Chard ( or Kale or Collards)
• Savory Teff Cakes with Wilted Swiss Chard
• Warm Lentils with Roasted Beets, Wilted  Swiss Chard & Goat Cheese
• Creamy White Bean and Swiss Chard Skillet Dinner

Mediterranean Swiss Chard Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 20
• Total Time: 20 minutes
• Yield: 4 1x
• Category: easy dinner idea, entertaining, garden, Greens, salad, Side Dish, summer
• Method: tossed
• Cuisine: American, Mediterranean
• Diet: Gluten-Free, Keto, Vegan, Vegetarian

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Description

Looking for fresh Swiss chard recipes? This colorful Mediterranean salad is loaded with crunchy vegetables, chickpeas, herbs, and lemony dressing.

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Ingredients

Units USM Scale 1/2x1x2x

• 4-6 cups shredded young chard, cut or torn into small pieces
• 1 red pepper - thinly sliced
• 4 radishes- thinly sliced ( or sub-grated carrots or beets)
• 1 cup English cucumber - sliced ( or try shaved fennel)
• 6 cherry tomatoes- cut in half
• 1 avocado- sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives- optional
• 1 cup cooked chickpeas (optional)
• 1 cup chopped Italian parsley ( or sub half cilantro, basil or mint)
• 1/2 cup optional crumbled goat cheese or feta, more to taste
• 1/4 cup toasted pepitas (or slivered almonds)
• optional sprouts- I'm using sunflower sprouts

Lemony Dressing:

• 2-3 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 -2 finely grated garlic cloves
• 1 teaspoon honey (or other sweeteners)
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper to taste

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Instructions

1. Prepare the Swiss chard: Wash and dry the leaves to remove any dirt or grit.  Remove the leaves from the stems, then chop or tear them into bite-sized pieces. Very thinly slice the tender chard stems (or save these for veggie stock or soup)
2. Assemble: Place the Swiss chard in a large bowl with the remaining salad ingredients. Feel free to add the feta or goat cheese. Using goat cheese will make the salad a little creamy- I love this.
3. Dress: Whisk together the lemony dressing, pour some over the salad,  just enough to coat the leaves well.  Adjust salt and pepper to taste. For spice, add a pinch of chili flakes!
4. Finish: Sprinkle with toasted pumpkin seeds and optional sprouts.

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Notes

Swiss Chard varies greatly in flavor, salt level, and bitterness, so taste after tossing and adjust as needed. Feel free to sub or incorporate other greens.

This salad is best served right after it is tossed. Leftovers will keep up to 1 day in an airtight container in the fridge.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 332
• Sugar: 12.3 g
• Sodium: 335.6 mg
• Fat: 20.1 g
• Saturated Fat: 2.9 g
• Carbohydrates: 34.3 g
• Fiber: 11.5 g
• Protein: 8.2 g
• Cholesterol: 0 mg