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Italian Chopped Salad Recipe

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4.1 from 8 reviews

This Italian Chopped Salad is a vibrant, flavorful medley of crisp iceberg lettuce, slightly bitter radicchio, juicy cherry tomatoes, creamy mozzarella, tangy provolone, and spicy pepperoncini. Tossed with a zesty homemade dressing made from extra-virgin olive oil, lemon juice, red wine vinegar, shallot, garlic, and oregano, this salad offers a perfect balance of textures and tastes. It’s a refreshing and satisfying vegetarian dish ideal for a light lunch or a side at dinner.

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper to taste

Salad

  • 1 small head iceberg lettuce
  • 1 head radicchio
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry tomatoes, halved or quartered
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 4 ounces fresh pearl mozzarella, drained
  • 4 ounces provolone cheese, diced
  • 5 pepperoncini, stemmed and sliced
  • 1 teaspoon dried oregano, for garnish
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, finely chopped shallot, garlic, dried oregano, sea salt, and freshly ground black pepper until well combined. Set the dressing aside to allow the flavors to meld.
  2. Prepare the lettuce and radicchio: Cut the iceberg lettuce in half through the core, then remove the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat the same process with the radicchio to achieve evenly chopped pieces ideal for the salad.
  3. Combine the salad ingredients: In a large mixing bowl, add the sliced iceberg lettuce and radicchio, thinly sliced red onion, halved or quartered cherry tomatoes, rinsed and drained chickpeas, fresh pearl mozzarella, diced provolone cheese, and sliced pepperoncini peppers.
  4. Toss the salad with dressing: Drizzle the prepared dressing over the combined salad ingredients. Toss gently and thoroughly to ensure everything is evenly coated with the dressing.
  5. Season and garnish: Taste the salad and season with additional sea salt and freshly ground black pepper as needed. Sprinkle extra dried oregano over the top for garnish and serve immediately for the freshest flavor and crunch.

Notes

  • Gaby’s original recipe includes 4 ounces of cubed Genoa salami. This version omits it for a vegetarian option, enhancing the salad’s seasoning with extra salt during assembly.
  • For a gluten-free version, ensure vinegar and other ingredients are gluten-free certified.
  • Fresh oregano can be used instead of dried for a brighter flavor.
  • Serve chilled or at room temperature based on preference.

Find it online: https://recipesbyliza.com/italian-chopped-salad-recipe/