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Italian Chopped Salad Recipe

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3.9 from 4 reviews

A vibrant and refreshing Italian Chopped Salad featuring crisp iceberg lettuce, slightly bitter radicchio, juicy cherry tomatoes, chickpeas, and a medley of cheeses, all tossed in a zesty lemon vinaigrette. This salad is perfect as a light lunch or a flavorful side dish combining fresh textures and Mediterranean flavors.

Ingredients

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, to taste

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 (15 oz) chickpeas, rinsed and drained
  • 4 ounces fresh pearl mozzarella, drained
  • 4 ounces provolone cheese, diced
  • 5 pepperoncini, stemmed and sliced
  • 1 teaspoon oregano, for garnish
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Prepare 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 aside to allow the flavors to meld.
  2. Prepare the lettuce and radicchio: Slice the iceberg lettuce in half through the core, remove the core, and then cut the lettuce into 1/4-inch wide strips lengthwise. Repeat the same technique with the radicchio for consistent-sized pieces that will blend well in the salad.
  3. Assemble the salad: In a large mixing bowl, combine the sliced iceberg lettuce, radicchio, halved or quartered cherry tomatoes, rinsed chickpeas, fresh pearl mozzarella, diced provolone cheese, thinly sliced red onion, and sliced pepperoncini.
  4. Toss the salad: Drizzle the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until all the elements are evenly coated with the dressing. Season with additional sea salt and freshly ground black pepper to taste, tossing again to distribute seasoning.
  5. Garnish and serve: Sprinkle the salad with extra dried oregano for an aromatic finish. Serve immediately for best texture and freshness.

Notes

  • The salad is best served fresh to maintain crispness and vibrant flavors.
  • You can substitute provolone with aged parmesan or asiago for a different cheese profile.
  • For a vegan option, omit the cheeses and increase chickpeas or add marinated tofu.
  • Adjust the amount of pepperoncini based on desired heat level.
  • Use fresh lemon juice for best vinaigrette flavor; bottled lemon juice may alter taste.

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