Italian Chopped Salad

This classic Italian chopped salad is loaded with crisp romaine, salami, mozzarella, chickpeas, and fresh vegetables, all tossed in a zesty homemade vinaigrette. It's a bold, flavorful side or light entrée that’s perfect for meal prep and weeknight dinners.

COOK TIME: 0 minutes

PREP TIME: 20 minutes

SERVINGS: 4

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INGREDIENTS

• 1 head romaine lettuce

• ½ head radicchio

• 1 cup cherry tomatoes

• ½ medium red onion

• 1 cup canned chickpeas, drained and rinsed

• 1 cup sliced pepperoncini

• 4 ounces salami

• 4 ounces mozzarella cheese

• ¼ cup grated Parmesan cheese

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon dried oregano

• ½ teaspoon garlic powder

• ¼ cup extra-virgin olive oil

• ⅛ teaspoon sea salt

• ⅛ teaspoon freshly ground black pepper

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INSTRUCTIONS

1. Rinse the romaine lettuce and radicchio under cold water and pat dry with clean paper towels. Chop both into bite-sized pieces and place in a large salad bowl.

2. Rinse the cherry tomatoes and slice them in half. Peel the red onion and thinly slice it. Add both to the bowl.

3. Add the drained and rinsed chickpeas and sliced pepperoncini to the bowl.

4. Cut the salami and mozzarella cheese into small bite-sized cubes. Add them to the salad along with the grated Parmesan cheese.

5. In a small mixing bowl or jar with a lid, combine the red wine vinegar, Dijon mustard, dried oregano, garlic powder, sea salt, and black pepper. Whisk or shake well.

6. Slowly drizzle in the olive oil while whisking to emulsify, or shake vigorously in the jar until the dressing is well combined.

7. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.

8. Serve immediately for best texture and flavor.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately and toss just before serving. Do not freeze.

Ingredient Substitutions

• Use canned white beans or kidney beans in place of chickpeas.

• Substitute turkey or chicken for salami for a lower-fat option; ensure any cooked meat is heated to a minimum internal temperature of 165°F before cooling and adding.

• Use provolone or shredded part-skim mozzarella instead of fresh mozzarella if needed.
  
  

Disclaimer

This recipe does not contain raw or undercooked animal products. Always follow USDA food safety guidelines. Refrigerate leftovers promptly and discard if left at room temperature for more than 2 hours.