Print

Italian Chopped Salad

Italian Chopped Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of an Italian Chopped Salad, a delightful mix of fresh vegetables, savory Italian meats, and creamy cheeses, all tossed in a zesty homemade dressing. This salad is a perfect companion for summer gatherings, picnics, or as a refreshing side dish for any meal. With its colorful presentation and satisfying crunch, it’s bound to impress at your next barbecue or potluck. Plus, it’s versatile and can be easily customized to fit your taste preferences. Whether enjoyed on its own or as part of a larger meal, this Italian Chopped Salad promises to be a crowd-pleaser.

Ingredients

Scale
  • 1 head Iceberg Lettuce (about 3 cups)
  • 1 head Romaine Lettuce (about 3 to 4 cups)
  • 1 pint Cherry Tomatoes (or 1 cup of diced)
  • 1 English Cucumber (sliced)
  • 8 ounces Fresh Mozzarella (cut into bite-size pieces)
  • 1/4 to 1/2 lb Salami (cut into bite-size pieces)
  • 4 ounces Provolone Cheese (cut into bite-size pieces)
  • (1) 14-ounce can Chickpeas (drained and rinsed)
  • 2 Tablespoons Pepperoncinis (finely diced)
  • 1/4 Red Onion (sliced, optional)
  • Shaved Parmesan Cheese
  • 1/2 cup Extra-Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 Garlic Clove (minced)
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon each Salt and Pepper

Instructions

  1. Chop iceberg and romaine lettuce into bite-sized pieces. Dice tomatoes, cucumber, mozzarella, provolone, and salami uniformly. Set aside.
  2. Rinse chickpeas thoroughly; optionally toss with olive oil, basil, oregano, and red chili flakes for added flavor.
  3. In a large bowl, combine all chopped ingredients along with chickpeas and pepperoncinis.
  4. For the dressing: Whisk olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper in a separate bowl until well blended.
  5. Pour dressing over the salad; toss gently to coat evenly before serving.

Nutrition