Description
This Italian Chopped Salad is a bold and satisfying twist on classic deli flavors—packed with crisp romaine, salami, mozzarella, olives, and tangy pepperoncini, all tossed in a zesty homemade vinaigrette. It’s the perfect make-ahead lunch, potluck star, or light dinner favorite.
Ingredients
- Romaine Lettuce: 1 large head, chopped.
- Radicchio or Iceberg: 1 small head, chopped (optional for color and texture).
- Cherry Tomatoes: 1 cup, halved.
- Red Onion: 1/4, thinly sliced.
- Cucumber: 1 small, diced.
- Roasted Red Peppers: 1/2 cup, sliced.
- Mozzarella (pearls or diced): 1/2 cup.
- Genoa Salami: 1/2 cup, diced or cut into thin strips.
- Black or Kalamata Olives: 1/4 cup, sliced.
- Pepperoncini: 1/4 cup, sliced.
- Fresh Parsley or Basil: optional garnish.
For the Dressing:
- Olive Oil: 1/3 cup.
- Red Wine Vinegar: 3 tablespoons.
- Dijon Mustard: 1 teaspoon.
- Garlic: 1 clove, minced.
- Dried Oregano: 1 teaspoon.
- Salt & Pepper: to taste.
- Pinch of Sugar or Honey: optional, to balance acidity.
Instructions
- Prep the Greens: Wash, dry, and chop romaine and radicchio. Add to a large mixing bowl.
- Chop the Veggies: Dice tomatoes, cucumbers, onions, roasted peppers, olives, and salami. Add to bowl.
- Make the Dressing: In a jar or bowl, combine olive oil, vinegar, mustard, garlic, oregano, salt, and pepper. Shake or whisk to emulsify.
- Toss: Add cheese and pepperoncini to the bowl. Pour dressing over (start with half), toss to coat, and add more if needed.
- Garnish and Serve: Top with chopped parsley or basil and serve cold.
Notes
- Chop all salad ingredients to similar sizes for even bites.
- To mellow onion flavor, soak slices in cold water for 10 minutes.
- Best served fresh, but holds up well for a few hours if prepped in advance.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg