Italian Chopped Salad
User Reviews
5
Italian Chopped Salad
Description
The Italian Chopped Salad brings together crunchy iceberg lettuce and radicchio with tender cherry tomatoes and creamy mozzarella varieties, offering a blend of textures and mild flavors. The addition of chickpeas and provolone adds heartiness, while the pepperoncini provides a mild heat and tang. The dressing, made from olive oil, lemon juice, red wine vinegar, shallot, garlic, and oregano, ties the ingredients together with a vibrant, acidic punch. Tossed gently, the salad maintains a balance between crisp, creamy, and piquant components.
This salad can accompany Italian dishes or stand alone as a refreshing, filling salad. It can be served chilled or at room temperature and works well as a lunch or light dinner option.
Omitting the salami from the original recipe makes this a vegetarian-friendly salad without losing the savory balance. Seasoning well with salt during assembly enhances the overall flavor.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoons red wine vinegar
- 1/2 shallot finely chopped
- 1 garlic finely chopped, clove
- 1 tablespoon oregano dried
- 1/2 teaspoon salt sea salt
- black pepper freshly ground
- 1 iceberg lettuce small head
- 1 head radicchio
- 1/2 red onion thinly sliced, small
- 1 pint cherry tomato halved or quartered
- 1 chickpeas rinsed and drained, canned
- 4 ounces fresh pearl mozzarella drained
- 4 ounces provolone cheese diced
- 5 Pepperoncini stemmed and sliced
- 1 teaspoons oregano for garnish
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
- 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.
- 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 and toss again. Sprinkle with extra oregano, and serve.
Notes
- The original version includes cubed Genoa salami; leaving it out makes this salad vegetarian-friendly.
- Season the salad with several pinches of salt while assembling to bring out flavors.
User Reviews
Overall Rating
5
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