Name: Salad for a Crowd – Easy, Vibrant Party Pleaser
Prep time: 15 min
Total time: 15 min
Ingredients: 3 heads romaine lettuce (washed and chopped); 1 large bag spring mix; 1 container grape or cherry tomatoes (washed); 1 large cucumber (sliced); 1 small container button mushrooms (sliced); 1 yellow bell pepper (seeded and cut into strips); ½ red onion (sliced into strips); 2 cups grated cheddar cheese; 2 cups grated mozzarella cheese

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When you need a dish that feeds a big group, looks stunning, and tastes as good as it looks, this Salad for a Crowd is your go-to. Packed with crisp veggies, hearty grains, and a tangy dressing, it’s perfect for potlucks, barbecues, family reunions, or any large gathering. I made this for a summer block party last year, and it was the talk of the table—colorful, fresh, and gone in no time! It’s simple to throw together, endlessly customizable, and stays fresh for hours, making it a stress-free crowd-pleaser. Let’s dive into this vibrant, feed-a-village salad!

Why You’ll Love This Salad for a Crowd

Bursting with Flavor: Fresh veggies, nutty grains, and a zesty dressing create a perfect balance.
Feeds a Ton: Easily serves 10–12, with room to scale up for even bigger crowds.
Quick to Prep: Ready in about 30 minutes, with minimal cooking required.
Make-Ahead Magic: Tastes great fresh or chilled, perfect for prepping in advance.
Healthy and Filling: Packed with veggies, protein, and grains to keep everyone satisfied.
Customizable: Swap ingredients to match your crowd’s tastes or what’s in your pantry.
Party-Ready: Bright, colorful, and sturdy enough to sit out at a buffet.

Ingredients for This Salad for a Crowd

Here’s what you’ll need to create this hearty, vibrant salad:

Farro or quinoa: Cooked and cooled for a nutty, chewy base. Couscous or brown rice work too.
Cherry tomatoes: Halved for juicy sweetness.
Cucumbers: Diced for crunch and freshness.
Red bell pepper: Chopped for color and mild sweetness.
Red onion: Finely diced for a sharp bite.
Chickpeas: Canned, rinsed, and drained for protein and heartiness.
Feta cheese: Crumbled for creamy, tangy richness. Optional for vegan or dairy-free diets.
Kale or mixed greens: Chopped for a nutrient-packed green base.
Fresh parsley: Chopped for an herby lift.
Olive oil: For a rich, smooth dressing.
Lemon juice: For bright, tangy flavor in the dressing.
Garlic: Minced for a savory kick.
Salt and pepper: To tie all the flavors together.
Optional add-ins: Avocado, roasted sweet potatoes, nuts, dried cranberries, or olives for extra flair.

Prep Tip: Cook the grains ahead of time and let them cool to save prep time. Use a sturdy green like kale to prevent wilting, especially if the salad will sit out. For gluten-free, use quinoa or rice instead of farro. For vegan, skip the feta or use a plant-based alternative.

How to Make Salad for a Crowd – Step-by-Step

This Salad for a Crowd is simple to assemble and scales beautifully for big groups. Here’s how to make it:

Cook the Grains: Rinse 1.5 cups farro or quinoa and cook according to package instructions (about 15–20 minutes for quinoa, 25–30 for farro). Drain, spread on a baking sheet to cool, and set aside. You’ll need about 4–5 cups cooked grains.
Prep the Veggies: Halve 2 cups cherry tomatoes, dice 2 medium cucumbers, chop 1 red bell pepper, and finely dice ½ a red onion. Rinse and drain 1 (15 oz) can of chickpeas. Chop 4 cups kale or mixed greens into bite-sized pieces, removing tough kale stems. Chop ¼ cup fresh parsley.
Make the Dressing: In a small bowl, whisk ⅓ cup olive oil, ¼ cup lemon juice, 1 minced garlic clove, 1 tsp salt, and ½ tsp black pepper. Taste and adjust with more lemon or salt if needed. For a sweeter dressing, add 1 tsp honey or maple syrup.
Assemble the Salad: In a large mixing bowl (or a big serving bowl), combine the cooled grains, tomatoes, cucumbers, bell pepper, onion, chickpeas, and kale. Pour the dressing over the top and toss gently to coat evenly. If using, sprinkle in 1 cup crumbled feta and the chopped parsley, tossing lightly to distribute.
Add Optional Extras: If using add-ins like 1 diced avocado, 1 cup roasted sweet potato cubes, or ½ cup toasted nuts, fold them in now for extra texture and flavor.
Chill or Serve: For the best flavor, cover and refrigerate for 15–30 minutes to let the dressing soak in. If serving immediately, give it a final toss and transfer to a large serving platter or bowl. Garnish with extra parsley or a sprinkle of feta for a pretty finish.
Serve with Style: Set out with tongs or a large spoon for easy serving. This salad holds up well at room temperature, making it perfect for buffets or outdoor events.

Texture Cue: The salad should be crisp and colorful, with chewy grains, tender veggies, and a light, tangy dressing. If it seems dry after chilling, add a drizzle of olive oil or lemon juice before serving.

Helpful Tips for Salad for a Crowd

Make Ahead: Prep the grains, veggies, and dressing up to a day in advance. Store separately in the fridge and toss together 1–2 hours before serving to keep everything fresh.
Storage Smarts: Store leftovers in an airtight container in the fridge for up to 3 days. If using avocado, add it just before serving to avoid browning. Stir before serving to redistribute dressing.
Serving Ideas: Serve as a side with grilled meats, burgers, or BBQ chicken, or make it a main dish by adding grilled shrimp or tofu. Pair with crusty bread or pita for a complete spread.
Flavor Boosters: Add a pinch of smoked paprika, a splash of balsamic vinegar, or a handful of fresh basil for a twist. Toasted pine nuts or sunflower seeds add great crunch.
Scale It Up: Double the recipe for larger crowds (20–24 people). Use two bowls for easier tossing, then combine in a large serving dish.

FAQs About Salad for a Crowd

Can I use different grains for this Salad for a Crowd?
Yes! Swap farro for quinoa, couscous, barley, or brown rice. Adjust cooking times per package instructions and cool completely before mixing.

How do I keep this salad fresh for a party?
Use sturdy greens like kale, and avoid overdressing to prevent sogginess. If serving outdoors, keep it chilled in a cooler until ready to display, and add delicate toppings like avocado at the last minute.

Can I make this salad vegan?
Absolutely! Skip the feta or use a plant-based alternative, and swap honey (if used) for maple syrup in the dressing. The rest is naturally vegan-friendly.

What’s the best way to serve Salad for a Crowd?
Serve in a large, shallow bowl or platter to show off the colors, with tongs for easy grabbing. It’s perfect for potlucks, picnics, or buffet-style gatherings.

Can I add protein to make this a main dish?
For sure! Toss in grilled chicken, shrimp, tofu, or hard-boiled eggs. About 2–3 cups of cooked protein will make it hearty enough for a main course.

This Salad for a Crowd is my secret weapon for big gatherings—it’s fresh, filling, and always gets rave reviews. I make it for every potluck or barbecue, and it’s the first bowl to empty out. My final tip? Chop everything uniformly for a polished look and easy bites. Try it for your next event and let me know in the comments how you customize it or what you pair it with. Happy tossing!