Description
This Italian Chopped Salad is a fresh, hearty no cook lunch made with crisp romaine, radicchio, mozzarella, salami, chickpeas, olives, vegetables, pepperoncini, and homemade Italian dressing.
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 grape tomatoes, halved
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 grated garlic clove
3/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, red pepper flakes, salt, and pepper until well combined.
2. Place the romaine, radicchio, mozzarella, salami, chickpeas, olives, bell pepper, cucumber, pepperoncini, tomatoes, and red onion into a large serving bowl.
3. Pour the dressing over the salad and gently toss until evenly coated.
4. Finish with shaved Parmesan and serve immediately for the best texture.
Notes
The dressing can be prepared up to 1 week in advance and refrigerated in an airtight container. Let it sit at room temperature briefly and shake before using.
Wash and dry the lettuce thoroughly before assembling to help the dressing cling and keep the greens crisp.
Cut all ingredients into similar bite-sized pieces for even flavor and texture in every serving.
Use good-quality extra virgin olive oil for the best tasting dressing.
For extra crunch, add pine nuts, sunflower seeds, or slivered almonds.
Dress the salad only just before serving to prevent it from becoming soggy.
For a vegetarian version, omit the salami and increase the chickpeas and bell pepper.
The salad can be assembled ahead of time, but add the dressing immediately before serving.
Serve within about 2 hours after dressing for the freshest texture.
Store leftover salad and dressing separately in airtight containers in the refrigerator. Dressed leftovers do not keep well.
Radicchio can be replaced with more romaine, iceberg lettuce, or cabbage.
Provolone can be substituted for the mozzarella.
Pepperoncini may be replaced with banana peppers.
Grape tomatoes may be replaced with Roma tomatoes.
Nutrition facts were not provided in the source recipe.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving