Description
This Italian Chopped Salad is a vibrant mix of fresh lettuce, juicy tomatoes, creamy mozzarella, savory salami, provolone, chickpeas, and a zesty homemade Italian dressing. Perfect as a hearty side dish or a refreshing main meal, it’s customizable, flavorful, and easy to prepare in just 20 minutes.
Ingredients
1 head Iceberg Lettuce (about 3 cups), chopped
1 head Romaine Lettuce (about 3 to 4 cups), chopped
2 cups Cherry Tomatoes (or 1 cup diced)
1 English Cucumber, sliced
8 ounces Fresh Mozzarella, cut into bite-size pieces
1/4 to 1/2 lb Salami, cut into bite-size pieces
4 ounces Provolone Cheese, cut into bite-size pieces
1 (14-ounce) can Chickpeas, drained and rinsed
2 Tablespoons Pepperoncinis, finely diced
1/4 Red Onion, sliced (optional)
Shaved Parmesan Cheese, for garnish
Homemade Italian Dressing:
1/2 cup Extra-Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 Garlic Clove, minced
1/2 teaspoon Dried Oregano
1/2 teaspoon Dijon Mustard
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Instructions
- Chop the iceberg and romaine lettuce into bite-sized pieces. Slice tomatoes, cucumber, mozzarella, provolone, and salami. Dice pepperoncinis and slice red onion (if using). Set aside.
- Drain and rinse chickpeas. Optional: Toss with 1 tablespoon olive oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and red chili flakes for added flavor.
- Make the dressing by whisking together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Blend for a smoother texture if desired. Adjust seasoning to taste.
- In a large salad bowl, combine all prepared ingredients. Drizzle with dressing and toss until evenly coated.
- Top with shaved Parmesan, red pepper flakes, and freshly ground black pepper before serving.
Notes
- For extra protein, add grilled chicken, turkey.
- Make it vegetarian by skipping the salami and adding extra vegetables.
- Use spicy pepperoncini or add hot sauce to the dressing for more heat.
- Experiment with different cheeses such as feta, goat cheese, or Asiago.
- Store leftovers in the fridge for up to 2 days, but keep the dressing separate until serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
