Italian Chopped Salad
This Italian chopped salad is crisp, hearty, and loaded with bold flavor from salami, chickpeas, mozzarella, olives, pepperoncini, and a tangy Italian vinaigrette. Everything gets chopped small, so you get a little of everything in every bite.
Servings: 6 servings
Ingredients
- 2 to 3 romaine hearts chopped
- ½ head radicchio lettuce chopped
- 1 ½ cups cherry tomatoes halved
- 1 English cucumber chopped
- 1 shallot finely chopped
- 1 (14 ounce) can Artichoke hearts quartered
- ½ cup pepperoncini peppers sliced
- ½ cup black olives or Kalamata olives
- 4 ounces salami chopped
- 4 ounces fresh mozzarella pearls
- 1 (14 ounce) can chickpeas drained and rinsed
- ¼ cup grated parmesan cheese
- ½ to ¾ cup Italian vinaigrette homemade or bottled
Instructions
- Add the chopped romaine, radicchio, tomatoes, cucumber, shallot, artichoke hearts, pepperoncini, olives, salami, mozzarella pearls, chickpeas, and Parmesan to a large serving bowl.
- Drizzle the salad with Italian vinaigrette and toss until everything is evenly coated. Serve right away while the lettuce is crisp and the salad is fresh.
Notes
Chop it small: Chop everything small so each bite gets a little of everything. A chopped salad should be easy to eat, not full of giant lettuce leaves.
Start with less dressing: Start with ½ cup of dressing, then add more only if needed.
Use bottled dressing if you like: Bottled Italian dressing works just fine here if you want to keep things easy.
Dress right before serving: If you are making the salad ahead, keep the dressing separate and toss just before serving. The salad can be prepped a few hours ahead, but it is best made the same day.
Nutrition
Serving: 1 serving | Calories: 247kcal | Carbohydrates: 11g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 1004mg | Potassium: 474mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3772IU | Vitamin C: 22mg | Calcium: 175mg | Iron: 1mg
