Italian Chopped Salad

fresh better 1 Italian Chopped Salad

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Italian Chopped Salad ; There’s nothing quite like a vibrant chopped salad when the weather turns warm. Light, crisp, and bursting with flavor, this Italian-inspired version is a favorite for spring and summer meals. While it’s healthy and refreshing, it doesn’t sacrifice boldness or satisfaction—each bite delivers a medley of textures and tastes.

Why Chopped Salad?
Chopped salads are beloved because every ingredient is cut into bite-sized pieces, ensuring you get a little bit of everything in each forkful. This makes the salad especially flavorful and fun to eat.

This particular recipe draws inspiration from California-style cooking, focusing on fresh produce and balanced flavors. It’s easy to make, comes together in minutes, and can be enjoyed as a main dish or a side. Whether you’re looking for a quick lunch or a dish to serve at your next gathering, this salad is sure to please1.

Ingredients

For the 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 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

For the Lemon Vinaigrette:

  • 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

Instructions

  1. Prepare the Dressing:
    In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, shallot, garlic, oregano, salt, and pepper. Set aside.
  2. Chop the Greens:
    Cut the iceberg lettuce and radicchio in half through the core, remove the cores, then slice both into thin, 1/4-inch strips.
  3. Combine the Salad:
    In a large bowl, mix together the lettuce, radicchio, red onion, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini.
  4. Dress and Toss:
    Drizzle the salad with the lemon vinaigrette and toss gently to coat. Season with additional salt and pepper to taste. Sprinkle with extra oregano before serving1.

Tips & Variations

  • Vegetarian Version: Skip the traditional salami for a vegetarian salad. For extra flavor, try adding sun-dried tomatoes or roasted red peppers in its place.
  • Customize Your Greens: If you find radicchio too bitter, substitute with red or green cabbage, or simply use more iceberg lettuce.
  • Crunch Factor: For added crunch, roast the chickpeas before tossing them in.
  • Make Ahead: Chop the salad ingredients in advance, but wait to add the tomatoes and dressing until just before serving to keep everything crisp.

Serving Suggestions

This Italian chopped salad is hearty enough to stand alone as a meal, especially with the protein from cheese and chickpeas. Pair it with crusty bread, focaccia, or avocado toast for a satisfying lunch. It also makes a great side for pizza, pasta, or your favorite summer cookout dishes like veggie burgers, BBQ sandwiches, or grilled mushrooms1.

More Salad Inspiration

If you love this recipe, you might also enjoy:

  • Greek Salad
  • Mediterranean Chickpea Salad
  • Cucumber Salad
  • Easy Pasta Salad
  • Broccoli Salad
  • Asian Slaw

This chopped salad is a celebration of fresh ingredients and bold flavors—perfect for any occasion and sure to become a staple in your kitchen

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