Description
Discover a vibrant and refreshing dish with The Best Italian Chopped Salad. This colorful salad is a delightful medley of fresh vegetables, creamy cheese, and zesty dressing that will elevate any meal. Whether served at a summer barbecue, as a side for pasta, or as a hearty main dish for lunch, this salad promises to satisfy your cravings while being nutritious. Enjoy the crunch of romaine lettuce, the tanginess of olives and pepperoncini, and the richness of soppressata—all combined in an easy-to-make recipe that takes just 20 minutes to prepare. Perfect for customizing with your favorite proteins or veggies, this Italian chopped salad is sure to become a staple in your kitchen.
Ingredients
Scale
- 6 cups chopped romaine lettuce
- 1 – 15 oz can garbanzo beans, drained and rinsed
- 1/3 cup roasted red peppers, chopped
- 1/2 cup thinly sliced pepperoncini
- 1/2 cup kalamata olives, sliced in half
- 1 cup cherry tomatoes, sliced in half
- 4 oz soppressata or salami, diced
- 1/2 cup mozzarella balls, halved
- 1/4 cup shaved parmesan cheese
- Salt and pepper to taste
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 large clove finely minced or pressed garlic
- 1 tablespoon lemon juice
Instructions
- Add all of the salad ingredients to a large mixing bowl. Ensure that everything is evenly distributed for balanced flavors.
- In another large bowl, add the dressing ingredients and whisk together until well combined. Make sure there are no lumps from the mustard or garlic.
- Pour some of the dressing over the salad mixture. Toss gently to combine. Taste and add more dressing if desired. Serve immediately and enjoy your delicious creation!
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 25mg