Italian Chopped Salad
Yield: 10 servings
Calories: 227kcal
I love making Italian chopped salad because it's a flavor-packed dish that combines a variety of fresh vegetables, tangy olives, and savory meats for a satisfying meal.
Ingredients
Italian Chopped Salad
- 4 cups (193 g) romaine lettuce, ½" thick slices
- 2 cups (136 g) radicchio, ½" thick slices
- 15 ounces (425 g) canned chickpeas, rinsed and drained
- 6 ounces (170 g) mozzarella cheese balls, halved
- 4 ounces (113 g) sliced salami, ¼" thick slices
- 1 cup (163 g) baby tomatoes, halved
- ½ cup (75 g) sliced English cucumbers, quartered, ¼" thick slices
- ½ cup (68 g) sliced black olives
- ¼ cup (30 g) sliced red onion, ⅛" thick slices
- ⅓ cup (38 g) sliced pepperoncini
- ¼ cup (4 g) sliced basil
- ¼ cup ( 20 g) grated parmesan cheese
Italian Dressing
- ¼ cup (60 ml) red wine vinegar
- 2 teaspoons (10 ml) honey
- 2 teaspoons (10 ml) Dijon mustard
- 1 teaspoons dried Italian seasoning
- 1 teaspoon (5 ml) mayonnaise
- 1 teaspoon (4 g) minced garlic
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ¾ cup (180 ml) extra-virgin olive oil
Instructions
- Prepare the Lettuce – Cut the romaine and radicchio into ¼-inch chopped pieces. Add lettuce to a salad spinner. Rinse well with cold water. Spin until the leaves are dry. Cover and refrigerate if not using immediately.
- Make the Dressing – In a medium bowl, whisk together red wine vinegar, honey, mustard, Italian seasoning, mayonnaise, garlic, salt, and pepper. Slowly drizzle in the olive oil, whisking vigorously until a thick emulsified dressing forms. Taste dressing and season with more salt and pepper as desired. Refrigerate until ready to use.
- Assemble the Salad – In a large bowl, add the romaine, radicchio, chickpeas, mozzarella, salami, tomatoes, olives, red onions, pepperoncini, basil, and parmesan cheese.
- Dress the Salad – Add ½ cup of dressing to the salad, gently toss to combine. Garnish with more Parmesan and black pepper. Serve the remaining dressing on the side.
Notes
- Recipe Yield: 10 cups
- Serving Size: 1 cup
- Dressing Makes: 1 cup
- Storing: The salad can be refrigerated in an airtight container in the refrigerator for up to 2 days undressed, or 1 day for leftovers.
Nutrition
Calories: 227kcal | Carbohydrates: 10g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 608mg | Potassium: 247mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1823IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 1mg
Recipe Link
Recipe Video