Italian Chopped Salad Recipe

Introduction

Italian Chopped Salad is a vibrant, flavorful dish packed with fresh vegetables, creamy mozzarella, and savory salami. Perfect for a quick lunch or a light dinner, this salad combines crisp textures and zesty dressing for a satisfying meal.

Ingredients

• 1 head romaine lettuce (roughly chopped)
• 1 cup chopped radicchio lettuce
• 8 ounces fresh mozzarella (cut into 1/4-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)
• 1/2 English cucumber (diced)
• 6 pepperoncini (sliced)
• 1 cup halved grape tomatoes
• 1/3 cup chopped red onion
• 1/2 cup shaved Parmesan
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 clove garlic (grated)
• 3/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper (to taste)

Instructions

1. Step 1: Place the romaine and radicchio in a large bowl. Add the mozzarella, salami, chickpeas, black olives, bell pepper, cucumber, pepperoncini, grape tomatoes, and red onion on top.
2. Step 2: In a medium bowl, whisk together the extra virgin 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.
3. Step 3: Pour the dressing over the salad and gently toss to combine all ingredients evenly.
4. Step 4: Sprinkle the shaved Parmesan over the top and serve immediately for the best texture and flavor.

Tips & Variations

• For a vegetarian version, omit the salami and add grilled artichoke hearts or roasted chickpeas for extra protein.
• Use fresh basil or parsley as a garnish for added herbal brightness.
• If you prefer a milder salad, reduce or omit the crushed red pepper flakes and pepperoncini.
• Try swapping mozzarella for fresh burrata for a creamier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. When ready to eat, toss the salad with the dressing again and add fresh Parmesan.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to keep the dressing separate and add it just before serving to maintain the salad’s crispness and prevent wilting.

What can I substitute for radicchio if I can’t find it?

Try using red cabbage or radish slices as a slightly milder alternative that still adds color and a bit of bitterness.