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–+ servings
Italian Chopped Salad

Fresh Italian Chopped Salad: A Vibrant Summer Delight

This Italian Chopped Salad is a colorful mix of fresh ingredients and zesty dressing, perfect for summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Consider iceberg as a substitute if preferred.
  • 1 head Radicchio Lettuce Omit for a milder taste or replace with more romaine.
  • 8 oz Fresh Mozzarella Swap with provolone for a sharper flavor.
  • 4 oz Dry Italian Salami Pepperoni is a spicier alternative.
  • 1 cup Chickpeas Omit for a lighter salad if desired.
  • 1/2 cup Sliced Black Olives Feel free to use green olives instead.
  • 1 medium Yellow Bell Pepper Substitute with other colored peppers if you wish.
  • 1 medium English Cucumber Peeling is optional depending on your taste.
  • 1/4 cup Pepperoncini Use jalapeños for more spice.
  • 1 cup Grape Tomatoes Cherry tomatoes work beautifully as a replacement.
  • 1/2 medium Red Onion Shallots can be a milder substitute.
For the Dressing
  • 1/2 cup Extra Virgin Olive Oil Avocado oil can also be a good replacement.
  • 1/4 cup Red Wine Vinegar White wine vinegar serves as a suitable alternate.
  • 2 tablespoons Dijon Mustard Can swap with regular mustard if needed.
  • 1 clove Garlic (grated) Garlic powder is a convenient alternative.
  • 1 teaspoon Dried Oregano Consider fresh oregano or a mixed Italian seasoning instead.
  • 1 pinch Crushed Red Pepper Flakes Adjust to your heat preference.
  • to taste Kosher Salt & Black Pepper Season both the salad and dressing.

Equipment

  • mixing bowl
  • cutting board
  • knife
  • Salad Spinner
  • whisk

Method
 

Steps
  1. In a large mixing bowl, roughly chop the romaine and radicchio into bite-sized pieces, about 1-2 inches.
  2. Layer on the fresh mozzarella, dry salami, chickpeas, sliced black olives, yellow bell pepper, cucumber, pepperoncini, grape tomatoes, and red onion, evenly distributing each ingredient among the greens.
  3. In a medium bowl, combine extra virgin olive oil, red wine vinegar, Dijon mustard, grated garlic, dried oregano, and crushed red pepper flakes. Whisk these ingredients together until fully emulsified.
  4. Drizzle the prepared dressing generously over the salad mixture and gently toss the salad to allow the dressing to meld beautifully.
  5. Plate your salad in individual bowls or a large serving dish. Top with freshly shaved Parmesan cheese and enjoy!

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 15mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 50mgCalcium: 350mgIron: 2mg

Notes

Always use the freshest produce possible; wilted greens can ruin the salad's texture. Dress just before serving to maintain crunch.

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