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Italian Chopped Salad 
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Italian Chopped Salad 

Colorful Italian chopped salad is both sweet and tangy, crunchy and juicy, and altogether harmonious. Radicchio and fennel add interest to leafy romaine and radicchio, and sweet bell peppers balance briny green olives and a sweet and sharp red wine vinaigrette.

Prep Time
15 mins
Total Time
15 mins
Servings: 6
Calories: 2136 kcal
Course: Side Dish, Salad, Appetizer
Cuisine: Mediterranean, Italian

Ingredients

For the Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/8 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 teaspoons honey
  • 1 teaspoon oregano dried
  • 1/2 teaspoon garlic crushed
  • kosher salt
  • black pepper freshly ground
For the Salad:
  • 3 hearts romaine lettuce chopped, 18 ounces
  • 1/2 radicchio chopped, small head
  • 1/2 cup fennel bulb thinly sliced
  • 1/3 cup red onion thinly sliced
  • 1 orange bell pepper chopped, medium
  • 1 yellow bell pepper chopped, medium
  • 1 cup grape tomato halved
  • 1/3 cup green olives halved if large, pitted
  • 1/2 cup Pepperoncini peppers sliced
  • Parmesan Cheese shaved (optional

Instructions

    Cup of Yum
  1. Prepare the vinaigrette. In a small bowl or measuring cup, add the olive oil, lemon juice, red wine vinegar, mustard, and honey and whisk until smooth and emulsified. Then add the oregano, garlic, and salt and pepper. Whisk together until well combined and set aside.
  2. Mix the salad. Combine all of the salad ingredients in a large bowl or serving dish, arranging them in stripes, if you like.
  3. Dress and serve. Give the vinaigrette a vigorous whisk, then pour over the salad, toss to mix evenly and serve. Finish with shaved parmesan — either to the top of the serving dish or to each individual serving.

Notes

  • to browse quality Mediterranean ingredients including the
  • olive oil,
  • oregano
  • , honey, and olives
  •  used in this recipe.
  • Make Ahead: While this salad tastes best when prepared just before serving, you can save time by doing some of the chopping and slicing ahead of time (up to 2 days). Be sure to refrigerate each ingredient separately in airtight containers, adding a dry paper towel to the romaine and radicchio to help absorb excess moisture that can make them slimy. You can also make the vinaigrette up to 2 weeks ahead of time, storing it in the refrigerator in an airtight container. Mix well before using. If you anticipate leftovers, it’s a good idea to refrain from tossing the entire salad with the vinaigrette. Instead, add the dressing to the individual servings so you can store any leftovers separately, as noted above.
  • Make Ahead: While this salad tastes best when prepared just before serving, you can save time by doing some of the chopping and slicing ahead of time (up to 2 days). Be sure to refrigerate each ingredient separately in airtight containers, adding a dry paper towel to the romaine and radicchio to help absorb excess moisture that can make them slimy.
  • You can also make the vinaigrette up to 2 weeks ahead of time, storing it in the refrigerator in an airtight container. Mix well before using.
  • If you anticipate leftovers, it’s a good idea to refrain from tossing the entire salad with the vinaigrette. Instead, add the dressing to the individual servings so you can store any leftovers separately, as noted above.
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, honey, and olives used in this recipe.
  • Make Ahead: While this salad tastes best when prepared just before serving, you can save time by doing some of the chopping and slicing ahead of time (up to 2 days). Be sure to refrigerate each ingredient separately in airtight containers, adding a dry paper towel to the romaine and radicchio to help absorb excess moisture that can make them slimy. You can also make the vinaigrette up to 2 weeks ahead of time, storing it in the refrigerator in an airtight container. Mix well before using. If you anticipate leftovers, it’s a good idea to refrain from tossing the entire salad with the vinaigrette. Instead, add the dressing to the individual servings so you can store any leftovers separately, as noted above.

Nutrition Information

Calories 213.6kcal (11%) Carbohydrates 10.7g (4%) Protein 1.2g (2%) Fat 19.5g (30%) Saturated Fat 2.7g (14%) Polyunsaturated Fat 2.1g (12%) Monounsaturated Fat 14.1g (71%) Sodium 144.5mg (6%) Potassium 240.2mg (5%) Fiber 2.1g (8%) Sugar 6.5g (13%) Vitamin A 993.1IU (20%) Vitamin C 79.4mg (88%) Calcium 25.7mg (3%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 2136

% Daily Value*

Calories 213.6kcal 11%
Carbohydrates 10.7g 4%
Protein 1.2g 2%
Fat 19.5g 30%
Saturated Fat 2.7g 14%
Polyunsaturated Fat 2.1g 12%
Monounsaturated Fat 14.1g 71%
Sodium 144.5mg 6%
Potassium 240.2mg 5%
Fiber 2.1g 8%
Sugar 6.5g 13%
Vitamin A 993.1IU 20%
Vitamin C 79.4mg 88%
Calcium 25.7mg 3%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.