Vegetarian Italian Chopped Salad
Total Time
20 minutes
Prep Time
20 mins
Rating
5 out of 5 stars
(104)
Ingredients
3-8 servings
- 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
- ½ medium head of radicchio*, finely chopped (about 2 cups)
- ½ medium red onion, chopped (about 1 cup)
- 2 ribs celery, chopped
- 1 pint cherry tomatoes, thinly sliced
- ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)
- ⅓ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon honey
- 2 cloves garlic, pressed or minced
- 10 twists freshly ground black pepper
- ¼ teaspoon salt, more to taste
- Pinch of red pepper flakes, for heat (optional)
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Preparation
Chef’s notes
Recipe inspired by the chopped salad at 1889 Pizza and created with reference to Smitten Kitchen and The Kitchn.
Make it dairy free/vegan:
Omit the cheese! It’s still great without it. For a vegan dressing, substitute maple syrup for the honey.
*Romaine and radicchio notes:
If you want to make this salad in a hurry, just buy two bags of chopped romaine/radicchio mix, and chop it into even smaller, bite-sized pieces. Radicchio is very bitter and can be hard to find, but I thought it added something special to this salad. If you hate it/can’t find it, skip it. If you adore it, feel free to use the whole head.