Italian Chopped Salad

This Italian Chopped Salad has everything: deli meats, mozzarella, olives, artichoke hearts… plus a tangy vinaigrette to tie it together.

Author: Donna Elick

Servings: -6

Prep Time20

Total Time20

Ingredients

FOR THE SALAD

1 large head romaine lettuce, finely chopped (about 6 cups)
1/2 small head radicchio. thinly shredded (about ¾ to 1 cup)
5 ounces grape tomatoes, halved (about 1 cup)
1 medium cucumber, diced (about 1 cup)
6 ounces salami, pepperoni, or a combination, thinly sliced
1/2 small red onion, thinly sliced (about ½ cup)
4 ounces fresh mozzarella, cut into cubes (about 1 cup)
1/2 cup artichoke hearts, drained and diced
1/2 cup black olives, sliced sliced
1/4 to 1/2 cup pepperoncini slices
1/4 cup fresh basil, sliced into ribbons sliced into ribbons
1/4 cup shredded Parmesan cheese optional

FOR THE ITALIAN VINAIGRETTE

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Instructions

MAKE DRESSING: In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 clove garlic, minced, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until emulsified. Taste and adjust seasoning if needed.
COMBINE SALAD: In a large mixing bowl, add 1 large head romaine lettuce, finely chopped, 1/2 small head radicchio. thinly shredded, 5 ounces grape tomatoes, halved, 1 medium cucumber, diced, 6 ounces salami, pepperoni, or a combination, thinly sliced, 1/2 small red onion, thinly sliced, 4 ounces fresh mozzarella, cut into cubes, 1/2 cup artichoke hearts, drained and diced, 1/2 cup black olives, sliced, 1/4 to 1/2 cup pepperoncini slices, and 1/4 cup fresh basil, sliced into ribbons.
DRESS: Drizzle about ¾ of the dressing over the salad and toss gently with salad tongs until evenly coated. Add more dressing as desired.
SERVE: Sprinkle with 1/4 cup shredded Parmesan cheese if using and serve immediately.

Notes

Make-Ahead: Chop all ingredients up to 1 day ahead and store separately in airtight containers. Dress just before serving to keep the salad crisp.

Storage: Undressed salad keeps for 2 to 3 days in the refrigerator. Dressed salad is best eaten within 1 day.

Dressing Storage: Store dressing in a sealed jar in the refrigerator for up to 2 weeks. Shake well before using.

Flavor Tip: If the dressing tastes too sharp, add a small pinch of sugar to balance.

Substitutions:
Swap radicchio for iceberg or red cabbage.
Use Kalamata olives instead of black olives.
Use provolone instead of mozzarella.
Add grilled chicken instead of deli meats for a lighter option.

Nutrition