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Italian Chopped Salad

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This vibrant and refreshing Italian Chopped Salad is a perfect side dish or light meal. The combination of fresh vegetables, creamy mozzarella, and tangy lemon vinaigrette is guaranteed to satisfy.

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

Instructions

  1. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper. Set aside.
  2. Prepare the Vegetables: 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.
  3. Assemble the Salad: 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, then toss again.
  4. Serve: Sprinkle with extra oregano and serve immediately.

Notes

  • This salad is best enjoyed fresh. Keep the dressing separate if storing leftovers.
  • For a vegan version, replace mozzarella and provolone with plant-based cheese alternatives.
  • For more protein, add grilled chicken or shrimp.
  • Adjust the acidity of the dressing by modifying the amount of vinegar and lemon juice.
  • Feel free to add extra vegetables like cucumbers, bell peppers, or olives.
  • Store the salad in an airtight container in the fridge for up to 1 day, while the dressing can be kept for up to 3 days in the fridge.

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