Italian Chopped Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
8 servings (2 cups each)
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Calories
370 kcal
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Course
Salad
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Cuisine
Mediterranean, Italian
Italian Chopped Salad
Description
The Italian Chopped Salad features romaine lettuce finely shredded to create a crisp base, mixed with diced Roma tomatoes and creamy garbanzo beans for texture variety. The protein elements are distinct strips of Genoa salami and deli-style turkey, lending a heartiness alongside shredded mozzarella that melts slightly against the fresh ingredients. The mustard vinaigrette, combining olive oil, red wine vinegar, Dijon mustard, and marjoram, ties these components together with a balanced tang and herbaceous note.
The preparation involves lightly tossing the lettuce with the vinaigrette to preserve its crunch, then layering the tomatoes, beans, meats, and cheese on top for an appealing presentation. Garnishing with fresh basil chiffonade adds mild sweetness and fresh herbal aroma.
This salad provides a generous yield and can serve as a standalone lunch or a substantial side. It reflects a mix of textures from crisp to tender and flavors ranging from savory meat to tangy dressing, suitable for those seeking an approachable composed salad with deli meat components.
Several lettuce types can be swapped in if preferred, and leftover cooked turkey or chicken can replace deli turkey. Portioning recommendations suggest 2 cups per serving for smaller servings or 4 cups for a more filling meal, aligning with corresponding restaurant menu sizes.
Ingredients
For the mustard vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon marjoram dried
- salt freshly ground
- black pepper freshly ground
For the salad:
- 2 large hearts romaine lettuce finely shredded (8 cups packed or 16 ounces, see note 1)
- 4 Roma tomato seed and finely chopped (2 cups
- 1 cup garbanzo bean drained and rinsed, canned
- 8 ounces genoa salami julienned (1 1/2 cups)
- 8 ounces turkey julienned (1 1/2 cups, see note 2, deli style
- 8 ounces mozzarella cheese 2 cups, shredded
- basil chiffonade, for garnish, fresh
Instructions
- To make the vinaigrette, in a small bowl or in a jar with a tight-fitting lid, add olive oil, red wine vinegar, Dijon mustard, marjoram, and salt and pepper to taste (I like 1 teaspoon salt and ¼ teaspoon pepper). Whisk or shake to combine.
- In a large bowl, add the lettuce. Drizzle with vinaigrette (you don't have to use all of it) and toss to combine. Top with tomatoes, chickpeas, salami, turkey, and mozzarella cheese, serving extra dressing on the side. Garnish with fresh basil.
Notes
- Use romaine lettuce finely shredded; other lettuces like green or red leaf, butter, or iceberg can be substituted.
- Leftover cubed or shredded turkey or chicken can replace deli turkey.
- This recipe yields about 16 cups, serving 8 with 2-cup portions or fewer with larger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 cups each)
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 370kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 54mg | 18% |
| Sodium | 1236mg | 52% |
| Potassium | 296mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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