Italian Chopped Salad Burst Flavor (Print)
Hearty chopped salad with crisp lettuce, savory meats, cheeses, and a tangy homemade vinaigrette.
# What You'll Need:
→ Vegetables
01 -
1 head Iceberg Lettuce (about 3 cups)
02 -
1 head Romaine Lettuce (about 3 to 4 cups)
03 -
1 pint Cherry Tomatoes (or 1 cup diced)
04 -
1 English Cucumber (sliced)
05 -
1/4 Red Onion (sliced, optional)
06 -
2 Tablespoons Pepperoncinis (finely diced)
→ Cheese
07 -
8 ounces Fresh Mozzarella (cut into bite-size pieces)
08 -
4 ounces Provolone Cheese (cut into bite-size pieces)
09 -
Shaved Parmesan Cheese
→ Protein
10 -
1/4 to 1/2 lb Salami (cut into bite-size pieces)
11 -
(1) 14-ounce can Chickpeas (drained and rinsed)
→ Dressing
12 -
1/2 cup Extra-Virgin Olive Oil
13 -
1/4 cup Red Wine Vinegar
14 -
1 Garlic Clove (minced)
15 -
1/2 teaspoon Dried Oregano
16 -
1/2 teaspoon Dijon Mustard
17 -
1/2 teaspoon each Salt and Pepper
# How to Make It:
01 -
Chop the iceberg and romaine lettuce into small bite-size pieces. Dice the cherry tomatoes, cucumbers, mozzarella, provolone, and salami. Finely dice the pepperoncinis. Slice the red onion if using. Set all prepared ingredients aside.
02 -
Drain and rinse the canned chickpeas. Optional: Toss the chickpeas with 1 tablespoon olive oil, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, and red chili flakes for added flavor.
03 -
Mix extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, dijon mustard, salt, and pepper. Taste and adjust seasoning as needed. For a smoother texture, blend with an immersion blender or standard blender.
04 -
Combine all the prepared ingredients in a large salad bowl. Toss with the dressing until evenly coated. Garnish with shaved Parmesan cheese, red pepper flakes, and ground black pepper. Serve immediately.
# Additional Notes:
01 -
For the best flavor, use high-quality salami and fresh mozzarella. Chickpeas can be enhanced with a quick toss in olive oil and spices before adding to the salad.