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–+ servings
Italian Chopped Salad

Fresh and Flavorful Italian Chopped Salad for Summer Fun

Enjoy this vibrant Italian Chopped Salad, bursting with colors and flavors, perfect for healthy summer eating.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups chopped romaine lettuce substitute with iceberg if preferred
  • 2 cups chopped radicchio more romaine can be used if unavailable
  • 1 cup cubed fresh mozzarella provolone makes a good alternative
  • 1 cup diced dry Italian salami chorizo or pepperoni can be used
  • 1 can (15 oz) drained and rinsed chickpeas can substitute with black beans
  • ½ cup sliced black olives consider using green olives
  • 1 medium yellow bell pepper, diced other sweet peppers or cucumbers work too
  • 1 medium English cucumber, sliced any type of cucumber will do
  • handful pepperoncini jalapeños can be used for a spicier kick
  • 1 cup halved grape tomatoes cherry tomatoes are a suitable replacement
  • ½ medium thinly sliced red onion shallots offer a milder version
  • ½ cup shaved Parmesan grated cheese can be used for vegan options
For the Dressing
  • ⅓ cup extra virgin olive oil a neutral oil can be substituted
  • ¼ cup red wine vinegar balsamic vinegar works well too
  • 1 tablespoon Dijon mustard yellow mustard can be a substitute
  • 1 clove garlic, minced use garlic powder if needed
  • 1 teaspoon dried oregano fresh oregano is a great substitute
  • pinch crushed red pepper flakes optional for a kick of heat
  • to taste kosher salt adjust to your liking
  • to taste freshly ground black pepper adjust to your liking

Equipment

  • Mixing Bowl
  • chef's knife
  • whisk

Method
 

Preparation
  1. In a large mixing bowl, combine the chopped romaine and radicchio to create a vibrant salad base.
  2. Layer in the fresh mozzarella, dry Italian salami, chickpeas, sliced black olives, yellow bell pepper, and English cucumber.
  3. Top with pepperoncini, grape tomatoes, and red onion, ensuring even distribution.
  4. In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch of crushed red pepper flakes.
  5. Season the dressing with kosher salt and black pepper to taste, whisking until emulsified.
  6. Drizzle the dressing over the salad and toss gently to combine, then let sit for 5 minutes.
  7. Finish with shaved Parmesan before serving and enjoy.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 14gProtein: 12gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Use the freshest ingredients for the best flavor, chop evenly for presentation, and dress just before serving to keep the greens crisp.

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