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Italian Chopped Salad Recipe

Italian Chopped Salad Recipe
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★★★★★

5 from 25 reviews

This Italian Chopped Salad is a vibrant and hearty dish combining crisp iceberg and romaine lettuces with fresh vegetables, savory cheeses, meats, and a zesty homemade dressing. Perfect as a light lunch or a flavorful side, it balances textures and bold Mediterranean flavors for a satisfying meal.

Ingredients

Scale

Salad Ingredients

  • 1 head Iceberg Lettuce (about 3 cups, chopped)
  • 1 head Romaine Lettuce (about 3 to 4 cups, chopped)
  • 1 pint Cherry Tomatoes (halved or 1 cup 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 (for garnish)

Dressing Ingredients

  • 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 Salt
  • 1/2 teaspoon Black Pepper

Optional Chickpea Seasoning

  • 1 Tablespoon Extra-Virgin Olive Oil
  • 1/4 teaspoon Basil
  • 1/4 teaspoon Oregano
  • Optional Red Chili Flakes (to taste)

Instructions

  1. Prepare the Vegetables and Meats: Chop the iceberg and romaine lettuces into small bite-size pieces. Chop the cherry tomatoes, cucumber slices, fresh mozzarella, provolone cheese, and salami into bite-size pieces. Finely dice the pepperoncini peppers. Add sliced red onion if using. Set all prepared ingredients aside.
  2. Prepare the Chickpeas: Drain and rinse the canned chickpeas thoroughly. Optionally, toss them in a small bowl with 1 tablespoon of extra-virgin olive oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and some red chili flakes if desired, to add a flavorful touch.
  3. Make the Dressing: In a bowl, combine the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper. Taste the dressing and adjust the seasoning by adding more salt or pepper if needed. For a smoother texture, blend the dressing using an immersion blender or a regular blender until emulsified.
  4. Toss the Salad: When ready to serve, combine all the chopped salad ingredients and seasoned chickpeas in a large salad bowl. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
  5. Garnish and Serve: Garnish the salad with shaved or grated Parmesan cheese. Add extra red pepper flakes and freshly ground black pepper to taste. Serve immediately for the freshest flavors.

Notes

  • You can adjust the quantity of salami to make the salad more or less meaty according to preference.
  • If you prefer a vegetarian version, omit the salami and provolone cheese and consider adding more chickpeas or other beans.
  • The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
  • For added crunch, consider adding toasted pine nuts or walnuts as a garnish.
  • Use fresh herbs like basil or parsley for extra freshness if desired.
  • The salad is best served immediately after tossing to keep lettuce crisp.

Nutrition

Keywords: Italian chopped salad, salad recipe, easy Italian salad, mozzarella salad, salami salad, healthy salad, no-cook salad, Mediterranean salad

Find it online: https://foodbylina.com/italian-chopped-salad-recipe/