Italian Chopped Salad
User Reviews
5
Italian Chopped Salad
Description
This salad features two types of lettuce chopped into small pieces alongside bite-sized chunks of fresh mozzarella, provolone, and salami. Cherry tomatoes and sliced English cucumber add freshness, while pepperoncini peppers and optional red onion bring mild heat and pungency. Chickpeas add a firm bite and protein.
The dressing is made from extra-virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper. It coats the ingredients evenly, providing a tangy, herbaceous note that complements the salty salami and creamy cheeses. Tossing brings flavors together and softens some textures without losing crispness.
Served as a hearty salad, it works well as a stand-alone dish or as a side to grilled meats or pastas. The variety of ingredients offers a range of colors, textures, and flavors, making it visually appealing and satisfying.
Using cherry or grape tomatoes and English cucumbers reduces excess moisture and seeds, maintaining texture. Spicing chickpeas with herbs and olive oil before adding is optional but enhances flavor. Adjust seasonings in the dressing to taste and consider blending for a smoother consistency if preferred.
Ingredients
- 1 head iceberg lettuce (about 3 cups)
- 1 head romaine lettuce (about 3 to 4 cups)
- 1 pint cherry tomato or 1 cup of 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) ounce can chickpeas (drained and rinsed)
- 2 Tablespoons pepperoncinis (finely diced)
- 1/4 red onion (sliced, optional)
- Parmesan Cheese shaved
Homemade Italian Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 garlic minced, clove
- 1/2 teaspoon oregano dried
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon each salt
- 1/2 teaspoon each black pepper
Instructions
- Start by chopping the iceberg and romaine lettuce into small bite-size pieces. Chop the tomatoes, cucumbers, mozzarella, provolone, and salami. Finely diced pepperoncini peppers. Add sliced onions if so desired. Set aside.
- Drain and rinse the canned chickpeas. OPTIONAL: Toss into a bowl with 1 Tablespoon of extra-virgin olive oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and optional red chili flakes.
Homemade Dressing:
- Make the dressing by mixing extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, dijon mustard, and salt and pepper. Taste for seasonings and add more salt and pepper, if needed. If you want a smooth dressing, mix with immersion blender or in a blender.
- When ready to serve, toss all of the ingredients together in a large salad bowl with the dressing. Garnish with shaved or grated parmesan cheese, red pepper flakes, and crushed ground pepper.
Notes
- Use cherry or grape tomatoes sliced in half for better texture and less moisture.
- Choose English or hot house cucumbers, sliced thinly, to minimize seeds and excess water.
- Fresh mozzarella can be chopped bite-size or replaced with small mozzarella balls or marinated varieties.
- Use high-quality salami for richer flavor; slice or dice to preferred thickness.
- Toss drained chickpeas with olive oil and herbs for extra flavor before adding to the salad.
- Dressing can be blended for smoother texture if desired and adjusted with more salt or pepper to taste.
User Reviews
Overall Rating
5
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