Italian Chopped SaladYum
This Italian Chopped Salad rivals any Italian restaurant chopped salad there is. It’s a busy salad, loaded with a variety of ingredients to hold your attention. The Italian vinaigrette makes this salad completely addicting!
This Italian Chopped Salad is a quintessential chopped salad that’s loaded with flavor and a delicious combo of ingredients. It’s great to serve with any Italian dish, grilled chicken or salmon, yet filling enough to be a meal on its own. Perfect for warm summer nights, backyard barbecues and potlucks.
I was telling a friend of mine that I was toying with the idea of only writing a few words about this Italian Chopped Salad. Something that goes like this…
This Italian Chopped Salad is awesome! Make it! You’ll love it! Let’s close in prayer.
There really isn’t anything more that needs to be said about this salad than that.
This Italian Chopped Salad has been a family favorite for a long time now. It’s a quintessential summer salad that is loaded with so many goodies that it will totally grab your attention and entertain you well through your second helping. The little ensemble going on in this salad is perfectly orchestrated. The ingredients, like a good marriage, were meant for one another. This Italian Salad Dressing will likely become your new favorite. It’s a lovely Italian vinaigrette that is both light and incredibly flavorful and makes this salad shine. If you’re not big on vinegar (like my son) – then just switch the ratio and use mostly lemon juice.
This Italian Chopped Salad is perfect for those hot and humid summer days when the last thing you want to think about is cooking.
Truth-be-told…this salad is perfect no matter what the weatherman has to say about things. It’s perfect to serve at a BBQ or a pizza party or at a ski lodge with a hot bowl of soup. You’ll notice there’s no salami in this salad, making this a really healthy vegetarian Italian chopped salad. This recipe is adapted from Nancy’s Chopped Salad in the Mozza Cookbook by Nancy Silverton. So in closing….This Italian Chopped Salad is awesome! Make it! You’ll love it!
This recipe was originally published on May 30, 2012. I’ve updated the recipe slightly and added new photos.
Italian Chopped Salad
Yield: 6- 8 servings
Total Time: 20 minutes
- Half of a small red onion, halved through the core
- 1 large head romaine lettuce
- 1 medium head radicchio
- 1 pint small sweet cherry tomatoes, halved through the stem ends
- 1 large cucumber, peeled and seeded then cut in half and sliced
- 1-1/2 cups canned garbanzo beans, drained and rinsed
- 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
- 5 peperoncini, stems cut off and discarded, thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup Oregano Vinaigrette
- Juice of 1/2 lemon
- Dired oregano, for sprinkling
- 2-1/2 tablespoons red wine vinegar
- 1-1/2 tablespoons dried oregano
- 1 teaspoon dried basil
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 garlic cloves, minced
- 1-1/2 tablespoons minced kalamata olives
- 2 tablespoons Parmesan cheese
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1-1/2 cups good extra-virgin olive oil
- Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
- Drain the onion and pat dry with paper towels before adding them to the salad.
- Thinly slice the lettuce and radicchio.
- In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber, garbanzo beans, cheese, ,peperoncini, and onion slices.
- Toss to thoroughly combine the ingredients.
- Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
- Taste for seasoning and add more lemon juice, or vinaigrette if desired.
- Sprinkle with extra oregano and serve.
ITALIAN SALAD DRESSING
- Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
- Set aside for 5 minutes to marinate the oregano and basil.
- Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.