Description
This vibrant Italian Chopped Salad is packed with crisp lettuce, juicy tomatoes, zesty pepperoncini, briny olives, and a medley of Italian favorites, all tossed in a bold, tangy vinaigrette. Perfect as a refreshing side or a hearty main, it delivers satisfying crunch and delicious flavors in every bite.
Ingredients
Units
Scale
For the Salad
- 1 head romaine lettuce, chopped
- 1/2 head radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 3/4 cup pepperoncini, sliced
- 3/4 cup black olives, pitted and sliced
- 1/2 cup roasted red peppers, sliced
- 1/2 cup provolone cheese, diced
- 1/2 cup salami, chopped (optional)
- 1/4 cup Parmesan cheese, grated
For the Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Vegetables: Chop the romaine lettuce and radicchio into bite-sized pieces. Slice the cherry tomatoes and cucumber, and thinly slice the red onion. Add all chopped veggies to a large salad bowl.
- Add More Salad Ingredients: Add the drained chickpeas, sliced pepperoncini, olives, roasted red peppers, diced provolone, and chopped salami (if using) to the bowl. Sprinkle in the grated Parmesan cheese.
- Make the Dressing: In a separate bowl or small jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk or shake until fully emulsified and smooth.
- Toss the Salad: Drizzle the dressing over the salad mixture. Using large salad servers or clean hands, gently toss everything together until well coated and evenly mixed.
- Serve: Divide the salad among plates or bowls, and garnish with extra Parmesan cheese or fresh herbs if desired. Serve chilled or at room temperature and enjoy!
Notes
- For a vegetarian version, omit the salami.
- Try adding artichoke hearts or sun-dried tomatoes for extra flavor.
- Salad components and dressing can be made ahead and tossed just before serving for maximum crunch.
- Store leftovers in an airtight container for up to 2 days; the lettuce may wilt if kept longer.
Nutrition
- Serving Size: 1/4 salad
- Calories: 320
- Sugar: 6g
- Sodium: 1020mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 20mg
