Italian Chopped Salad

Why You’ll Love This Recipe

• Quick and Easy: With no cooking required, this salad comes together in just 25 minutes, making it ideal for busy days.

• Flavorful Dressing: The homemade red wine vinaigrette, made with extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, oregano, and a hint of crushed red pepper flakes, adds a delightful tangy taste.

• Versatile: Easily adaptable to suit dietary preferences—omit the salami for a vegetarian version or add extra chickpeas and bell peppers for more variety.

Ingredients

• 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

Tip: You'll find the full list of ingredients and measurements in the recipe card below.

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

Directions

1. Prepare the Dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, dried oregano, and crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Set aside.

2. Assemble the Salad: In a large bowl, combine the chopped romaine and radicchio lettuces. Top with the cubed mozzarella, salami matchsticks, chickpeas, sliced black olives, diced yellow bell pepper, diced cucumber, sliced pepperoncini, halved grape tomatoes, and chopped red onion.

3. Dress the Salad: Pour the prepared dressing over the salad ingredients. Gently toss until all components are evenly coated with the dressing.

4. Serve: Sprinkle the shaved Parmesan over the tossed salad. Serve immediately to enjoy the fresh flavors and crisp textures.

Servings and Timing

• Yield: 4 servings
• Prep Time: 25 minutes
• Total Time: 25 minutes

Variations

• Vegetarian Option: Omit the salami and add extra chickpeas and bell peppers to enhance the salad's heartiness and flavor.

• Cheese Alternatives: Substitute fresh mozzarella with provolone or feta cheese for a different taste profile.

• Lettuce Substitutions: If radicchio isn't available or to your liking, replace it with additional romaine lettuce, iceberg lettuce, or shredded cabbage.

• Add Crunch: Incorporate pine nuts, sunflower seeds, or slivered almonds to add a satisfying crunch to the salad.

Storage/Reheating

This salad is best enjoyed immediately after preparation to maintain its crispness and freshness. If you need to prepare components ahead of time, store the chopped vegetables and prepared dressing separately in airtight containers in the refrigerator. Combine and dress the salad just before serving. Leftover dressed salad can be stored in the refrigerator for up to one day, but the lettuce may become wilted.

FAQs

What can I use in place of radicchio lettuce?

If you're not a fan of radicchio, you can substitute it with more romaine lettuce, iceberg lettuce, or shredded cabbage.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to one week in advance. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature for about 15 minutes and shake well to recombine the ingredients.

How should I cut the salad ingredients?

For a consistent bite and presentation, try to cut all the salad ingredients into similar-sized pieces.

Can I add other vegetables to this salad?

Absolutely! Feel free to add other vegetables like diced red bell peppers, artichoke hearts, or shredded carrots to enhance the salad's flavor and texture.

Is there a way to add more protein to this salad?

Yes, you can add grilled chicken, shrimp, or even tofu to increase the protein content, making the salad more filling.

How can I make this salad spicier?

To add some heat, include additional crushed red pepper flakes in the dressing or add sliced spicy peppers like jalapeños to the salad.

What type of olives work best in this salad?

Sliced black olives are used in this recipe, but you can also use Kalamata olives or green olives for a different flavor profile.

Can I use a different type of vinegar in the dressing?

Red wine vinegar is recommended for its tangy flavor, but you can substitute it with

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Italian Chopped Salad

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• Author: Ava
• Total Time: 25minutes
• Yield: 4 Servings
• Diet: Gluten Free

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Description

This Italian Chopped Salad is a fresh, vibrant dish packed with crisp romaine, radicchio, mozzarella, salami, and chickpeas, all tossed in a zesty red wine vinaigrette. Perfect as a refreshing meal or a flavorful side, this salad is quick, easy, and customizable.

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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

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Instructions

• Prepare the Dressing:

  • In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, and crushed red pepper flakes.
  • Season with kosher salt and black pepper to taste. Set aside.

• Assemble the Salad:

  • In a large bowl, combine romaine and radicchio lettuces.
  • Add mozzarella, salami, chickpeas, olives, bell pepper, cucumber, pepperoncini, tomatoes, and red onion.

• Dress the Salad:

  • Drizzle the prepared vinaigrette over the salad.
  • Gently toss to evenly coat all ingredients.

• Serve:

  • Sprinkle shaved Parmesan on top.
  • Serve immediately for the best taste and texture.

Notes

• Vegetarian Option: Omit salami and add extra chickpeas or bell peppers.
• Lettuce Substitutions: Use iceberg or shredded cabbage if radicchio isn’t available.
• Add Crunch: Try pine nuts, sunflower seeds, or slivered almonds.
• Storage Tip: Keep the dressing and salad separate until serving for freshness.

• Prep Time: 25 minutes
• Category: Salad
• Method: No-Bake
• Cuisine: Italian