Why Make This Recipe
Italian Chopped Salad is a fresh and colorful dish that brings together a variety of crisp vegetables, creamy cheeses, and hearty chickpeas. It’s perfect for a light lunch or dinner, offering a burst of flavors in every bite. This salad is not only delicious but also packed with nutrients, making it a healthy addition to your meal rotation. Plus, it’s easy to prepare and can be customized to suit your taste!
How to Make Italian Chopped Salad
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion (thinly sliced)
- 1 pint cherry tomatoes (halved or quartered)
- 1 can chickpeas (rinsed and drained)
- 4 ounces fresh pearl mozzarella (drained)
- 4 ounces provolone cheese (diced)
- 5 pepperoncini (stemmed and sliced)
- 1 teaspoon oregano (for garnish)
- Sea salt and freshly ground black pepper
Directions:
- Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper. Set aside.
- Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
- In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat.
- Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.
How to Serve Italian Chopped Salad
Serve the Italian Chopped Salad in wide bowls or on a large platter. You can add extra cheese or another layer of your favorite herbs for extra flavor. It’s great as a side dish but can also be the main meal when paired with some grilled chicken or crusty bread.
How to Store Italian Chopped Salad
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to eat to maintain the salad’s crispness. The salad can last for about 2-3 days in the fridge.
Tips to Make Italian Chopped Salad
- Use fresh, high-quality ingredients for the best flavor.
- Feel free to add other vegetables like cucumbers or bell peppers to enhance the color and crunch.
- If you can, prepare the dressing a few hours ahead to let the flavors meld together.
- Adjust the seasoning to your liking; some may prefer more lemon or less salt.
Variation
You can easily customize this salad by adding cooked chicken, grilled shrimp, or even replacing the chickpeas with black beans. For a spicy kick, add some diced jalapeños or a dash of hot sauce to the dressing.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the ingredients a day ahead, but it’s best to add the dressing just before serving to keep the vegetables fresh and crisp.Can I use different types of cheese?
Absolutely! You can substitute the mozzarella and provolone with other cheeses like feta, goat cheese, or cheddar based on your preference.Is this salad vegan?
The base of the salad is vegan, but the addition of mozzarella and provolone makes it not vegan-friendly. You can omit the cheese or use plant-based cheese as a substitute to make it vegan.
Italian Chopped Salad
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil Fresh and high-quality for the best flavor.
- 1 1/2 tablespoons lemon juice Adjust to taste.
- 1 tablespoon red wine vinegar
- 1/2 shallot (finely chopped)
- 1 clove garlic (finely chopped)
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt To taste.
- Freshly ground black pepper To taste.
Salad Ingredients
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion (thinly sliced)
- 1 pint cherry tomatoes (halved or quartered)
- 1 can chickpeas (rinsed and drained)
- 4 ounces fresh pearl mozzarella (drained)
- 4 ounces provolone cheese (diced)
- 5 pepperoncini (stemmed and sliced)
- 1 teaspoon oregano (for garnish)
- Sea salt and freshly ground black pepper For seasoning.
Instructions
Preparation
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper to make the dressing. Set aside.
- Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
- In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini.
Serving
- Drizzle the salad with the dressing and toss gently to coat.
- Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.