Italian Chopped Salad
This vibrant and refreshing Italian Chopped Salad is packed with crisp lettuce, fresh vegetables, creamy mozzarella, savory salami, hearty chickpeas, and tangy olives. Tossed in a bold red wine vinaigrette, it's perfect as a flavorful side dish or a light main course, ideal for gatherings, weeknight dinners, or meal prep.
Servings: 4
Calories: 425kcal
Ingredients
For the Salad:
- 1 head romaine lettuce roughly chopped
- 1 cup chopped radicchio lettuce
- 8 ounces fresh mozzarella cut into ¼-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
Instructions
Assemble the Salad
- Place the chopped romaine and radicchio in a large salad bowl.
- Layer the mozzarella, salami, chickpeas, black olives, yellow bell pepper, cucumber, sliced pepperoncini, grape tomatoes, and red onion on top.
Make the Dressing
- In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, and crushed red pepper flakes.
- Season with salt and freshly ground black pepper to taste.
Toss the Salad
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle the shaved Parmesan over the top before serving.
Notes
Vegetarian Option: Omit the salami for a vegetarian version.
Customizable Add-Ins: Try adding artichoke hearts, roasted red peppers, or croutons for extra flavor and texture.
Make Ahead: Prep the salad ingredients and dressing separately up to 1 day in advance. Combine just before serving for the freshest taste.