A chopped salad, where ingredients are cut into pieces about the same size, offers the perfect mixture of flavors and textures in every bite. However, some vegetables get watery and soggy when you chop and dress them and require extra attention.

In this salad, we first salted the tomatoes and cucumbers to draw out their excess moisture before adding them to the salad. Seeding the cucumbers and quartering the tomatoes exposed more surface area to the salt.

Letting the vegetables marinate in the vinaigrette for a few minutes before adding lettuce upped the flavor. With cucumbers and tomatoes, we chose sweet yellow bell pepper, red onion, and peppery radishes and tossed them with chopped romaine lettuce hearts. Add the lettuce just before serving, or it will turn soggy.

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