Italian Chopped Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6
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Calories
542 kcal
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Cuisine
Mediterranean, Italian
Italian Chopped Salad Recipe
Description
Italian Chopped Salad Recipe features a layered combination of chopped iceberg lettuce and radicchio, providing a crisp and slightly bitter base. The addition of provolone cheese, salami, and pepperoni sliced into thin ribbons adds a rich, savory element that complements the fresh vegetables. The dressing is made by crushing garlic, oregano, and kosher salt into a paste before whisking in lemon juice, red wine vinegar, and olive oil, creating a tangy and aromatic vinaigrette that coats the salad uniformly.
The salad's texture contrasts crisp greens with tender chickpeas and the softness of cheese, balanced by the acidity and mild spice of sliced pepperoncini peppers. Tossing the ingredients in two steps ensures even distribution without bruising the lettuce. This salad is substantial enough to be enjoyed as a full meal or paired with lighter dishes for a balanced lunch or dinner.
I recommend using a medium to large head of lettuce to achieve the right volume and texture. The salad is best served immediately after tossing to maintain the crispness of the greens and freshness of the dressing.
Ingredients
Dressing
- 4 cloves garlic
- 2 tablespoons oregano dried
- 1 teaspoon kosher salt
- 2 tablespoons lemon juice fresh
- ¼ cup red wine vinegar
- ¼ cup olive oil
Salad
- 1 ounce can chickpeas drained
- 1 small red onion halved and sliced paper-thin
- 8 ounces provolone cheese sliced into ¼-inch ribbons
- 4 ounces salami sliced into ¼-inch ribbons
- 4 ounces pepperoni sliced into ¼-inch ribbons
- 6 Pepperoncini peppers sliced into thin rings
- 1 head iceberg lettuce halved, cored, and sliced into ¼-inch strips
- 1 head radicchio halved, cored, and sliced into ¼-inch strips
Instructions
- Using a grinder or crucible, crush together the garlic, oregano, and salt until grainy paste forms. Transfer mixture to a large bowl and whisk in the lemon juice and red wine vinegar. Once the salt dissolves, whisk in the olive oil.
- Add the chickpeas, red onion, provolone, salami, and pepperoni to the bowl and toss well with the dressing. Add the pepperoncini and toss once more.
- Add half of the lettuce and radicchio and carefully toss to coat, then add the remaining lettuce and radicchio and toss once more. Serve immediately and enjoy!
Notes
- Use a medium to large head of lettuce for optimal salad volume and texture.
- This salad makes a complete meal due to its combination of proteins and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 1507mg | 63% |
| Potassium | 741mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 20mg | 22% |
| Calcium | 389mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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