Italian Chopped Salad
Total Time
25 minutes
Prep Time
25 minutes
Rating
5 out of 5 stars
(7)
Ingredients
4 servings
- 1 head romaine lettuce, roughly chopped
- 1 cup chopped radicchio lettuce
- 8 ounces fresh mozzarella, cut into 1/4-inch cubes
- 4 ounces dry Italian salami, cut into matchsticks
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (2.25 ounce) can sliced black olives, rinsed and drained
- 1 yellow bell pepper, diced
- ½ English cucumber, diced
- 6 pepperoncini, sliced
- 1 cup halved grape tomatoes
- ⅓ cup chopped red onion
- ½ cup shaved Parmesan
- For the dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, grated
- ¾ teaspoon dried oregano
- ⅛ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
To assemble the salad, place romaine and radicchio in a large bowl; top with mozzarella, salami, chickpeas, olives, bell pepper, cucumber, pepperoncini, tomatoes and red onion.
Step 2
Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.
Step 3
For the dressing
Step 4
In a medium bowl, whisk together olive oil, vinegar, Dijon, garlic, oregano and red pepper flakes; season with salt and pepper, to taste.
Step 5
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Chef's notes
Prep ahead of time. Save time by making the dressing up to 1 week in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
Add some crunch. Add some pine nuts, sunflower seeds or slivered almonds for even more crunch.
Make it vegetarian. Skip the salami altogether to make it vegetarian-friendly, adding extra chickpeas and bell peppers.
