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ITALIAN CHOPPED SALAD centered hero view, clean and uncluttered
Joe Rooney

Italian Chopped Salad Recipe: Fresh, Easy, and Delicious

This Italian Chopped Salad bursts with vibrant colors and fresh flavors, combining crisp romaine and radicchio, creamy mozzarella, and savory salami all tossed in a tangy red wine vinaigrette. Perfect for a quick, satisfying meal or side dish, it showcases a delightful mix of textures and a zesty dressing that makes every bite delicious.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

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
  • ½ English cucumber, diced
  • 6 pepperoncini, sliced
  • 1 cup halved grape tomatoes
  • ⅓ cup chopped red onion
  • ½ cup shaved Parmesan
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, grated
  • ¾ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

Method
 

  1. Start by adding the chopped romaine and radicchio to a large mixing bowl.
  2. Layer the mozzarella cubes, salami sticks, chickpeas, black olives, diced bell pepper, cucumber, pepperoncini slices, halved grape tomatoes, and red onion evenly over the greens.
  3. Drizzle the prepared dressing over everything, then toss gently to coat all ingredients without bruising the salad.
  4. Sprinkle the shaved Parmesan on top as a flavorful finishing touch.
  5. To make the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, and crushed red pepper flakes in a small bowl.
  6. Season the dressing with kosher salt and freshly ground black pepper according to your taste, then stir well before pouring on the salad.

Notes

  • For best flavor, prepare the dressing just before tossing the salad. Leftovers can be stored in the refrigerator for up to 2 days but keep the dressing separate until ready to serve.