Italian Chopped Salad
A fresh and colorful Italian Chopped Salad, packed with crisp vegetables, creamy cheeses, and hearty chickpeas, perfect for a light lunch or dinner.
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.
Notes
Serve in wide bowls or on a large platter. You can add extra cheese or another layer of your favorite herbs for extra flavor. Store leftovers in an airtight container in the refrigerator; keep dressing separate until ready to eat.