This easy Swiss Chard Salad has crispy panko breadcrumbs, toasted almonds, Parmesan, and fresh lemon. Dried currants (or cranberries) add subtle sweetness for balance. This simple, yet impressive, salad is perfect for summer and fall. (Gluten Free and Vegan option).
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You'll love this Swiss Chard Salad with crispy panko breadcrumbs! It's a salad you can eat over and over—without getting bored. The easy lemon dressing makes the Swiss Chard silky soft. Then, golden garlicky breadcrumbs and toasted almonds add crunch.
Dried currants add a hint of sweetness that balances all the flavors. When I started developing this recipe, it didn't have any fruit. The salad was pretty tasty...but it felt like it could be better. Adding currants made a big difference! If you don't have dried currants, there's lots of options for sweet substitutes (see recipe card for suggestions).
So, if you have lots of Swiss Chard to use up in the summer and fall, definitely give this salad a try. For more popular Swiss Chard recipes, check out: Lemon Swiss Chard Pasta and Vegan Red Lentil Soup with Chard.
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Why you'll love this recipe
- Fast: This salad recipe is ready in just 15 minutes!
- A delicious way to use raw Swiss Chard: In the summer and fall, Swiss Chard is plentiful! This easy and flavorful salad uses a whole bunch of chard. And, you don't need to cook the chard either.
- Perfectly balanced: For such a simple salad, I did a surprising number of recipe tests. Swiss Chard and lemon both have bright and mildly bitter notes. So, this recipe balances it out with a salty, crunchy panko and parmesan topping. And, dried currants (or fruit) add a touch of sweetness. The final salad is a party of flavors and textures. It's equally perfect for simple weeknight dinners or entertaining with friends.
Ingredients (and substitutes)
You only need 9 ingredients (plus salt and pepper) to make this recipe.
- Swiss Chard: Use one bunch (¾ pounds or 340 grams) of any variety. You can eat Swiss Chard stems—they're surprisingly flavorful and crisp. Or, just use the leaves if you prefer. You could substitute kale instead of chard.
- Panko Breadcrumbs: The crispy panko topping really makes this salad! Panko is bigger and crunchier than regular breadcrumbs. See "Tips" section below for how to make your own panko breadcrumb substitute.
- Capers: Add a subtle briny, salty flavor. Stores often sell different types of capers. This recipe was tested with 'capers in brine' (the most common type). Scoop capers out of the brine with a fork, then roughly chop. If you don't have capers, you can leave them out. But plan to add a bit more lemon juice and salt to compensate.
- Dried Currants: Add sweetness that balances out this salad. You can substitute dried cranberries or raisins. Or, in a pinch, some fresh berries might work too.
- Almonds: Use raw, unsalted almonds. You could substitute roasted almonds, sliced almonds, or walnuts instead. But, it does require a slight adjustment to cooking times (so read the notes in the recipe card). For example, walnuts toast faster than almonds, so you'll need to give the panko a head-start toasting.
- Parmesan: Use grated Parmesan or another hard Italian cheese (like Pecorino Romano or Asiago). For a vegan option, use your favorite store-bought vegan Parmesan.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more easy and healthy salads? Don't miss these 25 Best Summer Salad Recipes!
How to make (step-by-step photos)
This fresh and flavorful Swiss Chard Salad takes only 15 minutes to make! Here's how to prepare this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Dry the Swiss chard after rinsing: Remove excess water so you don't dilute the dressing. You can use a clean kitchen towel to pat the chard leaves dry. Or, you can use a salad spinner to rinse and dry the chard after slicing.
- You can eat Swiss chard stems: You can enjoy both the raw leaves and stems in this salad. Make sure the stems are thinly sliced, so they're easy to eat. But, if you're not a fan of the stems, just leave them out.
- Coat the leaves in dressing: It's important to take the time to toss the chard in the dressing. Use tongs or clean hands to thoroughly mix them together. It's similar to "massaged" kale salads. Because, the dressing will soften and flavor the raw leaves.
- Substitute for panko bread crumbs: If you don't have panko breadcrumbs, make a homemade substitute. Just make these delicious Homemade Croutons (in the air fryer or oven). Then, pulse in a food processor until they're broken down into panko-sized pieces. The trick is not to grind them too small, like regular store-bought breadcrumbs.
- Options to add protein: This salad is delicious with Crispy Tofu, Sumac Butter Beans, Tuscan Bean Salad, or another grilled or baked protein of your choice.
- Make ahead tips: You can make the crispy panko topping in advance. But, keep it separate. The panko will be crispiest when everything is tossed just before serving.
Other easy salad recipes:
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📖 Recipe
Easy Swiss Chard Salad
This easy Swiss Chard Salad has crispy panko breadcrumbs, toasted almonds, Parmesan, and fresh lemon. Dried currants (or cranberries) add subtle sweetness for balance. This simple, yet impressive, salad is perfect for summer and fall. (Gluten Free and Vegan option).
Pin Recipe
Ingredients
Crispy Panko Topping
- 2 tablespoons extra virgin olive oil
- ⅔ cup panko breadcrumbs (gluten-free if needed)
- 2 cloves minced garlic
- ⅓ cup chopped almonds (raw, unsalted, see note 1)
Salad
- 1 bunch Swiss Chard (12 oz / 340 g)
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped capers (drained from brine, see note 2)
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup dried currants (or dried cranberries or raisins)
- ½ cup grated Parmesan cheese (see note 3)
Instructions
- Crispy Panko: Add 2 tablespoons extra virgin olive oil, ⅔ cup panko breadcrumbs, and 2 cloves minced garlic to a skillet. Stir until the panko is evenly coated in oil. Add ⅓ cup chopped almonds. Toast over low heat, stirring frequently, until panko is golden brown, 6 to 8 minutes. (Watch carefully, so it doesn't burn). Transfer to a bowl and let cool.
- Start Salad—Chard: Cut out the stems from 1 bunch Swiss Chard. If using the stems, thinly slice them (see note 3). Then, thinly slice the leaves (⅛-inch/0.3 cm wide).
- Dressing: In a large serving bowl, combine ¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 2 teaspoons chopped capers, ⅛ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Stir vigorously to combine.
- Assemble: Add Swiss chard to the bowl. Toss until the chard is evently coated in dressing. Add ½ cup dried currants, ½ cup grated Parmesan cheese, and the crispy panko. Toss to combine. Taste and adjust seasoning (for example, more lemon juice, salt, and/or black pepper), if needed.
Notes
- Almonds: Use raw (unroasted), unsalted almonds.
- To substitute roasted almonds: finish toasting the panko mixture then stir in the roasted almonds.
- To substitute sliced almonds: toast the panko mixture half-way, then add the sliced almonds and continue cooking until golden.
- To substitute walnuts: toast the panko mixture half-way, then add the walnuts, and continue cooking until golden.
- Capers: Capers add a bright, briny tang to the dressing. Highly recommend adding the capers, as written, if you can. In a pinch, you could skip them. But, you'll likely need to add a bit more lemon juice or salt to compensate.
- Cheese: You can use Parmesan cheese or something similar (such as Asiago or Pecorino Romano). For a vegan option, use a grated Parmesan cheese substitute.
- Chard stems: You can eat the stems and leaves. The stems are crunchier than the leaves, so slice them thinly if adding them to the salad. If you're not a big fan of the stems, just leave them out.
- Make ahead tip: You can make the crispy panko in advance. Store at room temperature in an airtight container for up to 2 days. To keep the panko as crisp as possible, add it to the salad just before serving. That said, if you unexpectedly have leftovers, you can refrigerate the mixed salad for up to 1 day. The panko won't be as crispy, but it's still be delicious!
Nutrition
Calories: 390kcal | Carbohydrates: 28g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 466mg | Potassium: 559mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4664IU | Vitamin C: 27mg | Calcium: 171mg | Iron: 3mg
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