Description
Learn how to make delicious Italian Chopped Salad. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 3 cups romaine lettuce, chopped
- 1 large cucumber, diced (English cucumber works great)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 1/2 cup Kalamata olives, pitted and sliced (substitute with green olives if preferred)
- 1/2 cup pepperoncini peppers, sliced (optional, adds a nice tang)
- 1 cup cooked chickpeas, drained and rinsed (for added protein and texture)
- 1/2 cup fresh mozzarella balls (bocconcini), halved (or use feta for a sharper flavor)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup flat-leaf parsley, chopped
- For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Start by prepping all your vegetables. Chop the romaine lettuce into bite-sized pieces, dice the cucumber, halve the cherry tomatoes, and finely chop the red bell pepper and red onion. Having everything finely chopped makes it easier to toss and eat—trust me, this was a lesson I learned hosting those college dinners where nobody wanted to wrestle with giant chunks on their fork.
- In a large mixing bowl, combine the chopped romaine, cucumber, tomatoes, bell pepper, red onion, Kalamata olives, pepperoncini peppers, and chickpeas. The mix of colors here is not just pretty—it signals layers of flavor and texture.
- Add the fresh mozzarella balls, torn basil, and chopped parsley. Fresh herbs make a big difference in elevating the salad from good to memorable. If you don’t have fresh, dried herbs can work in a pinch, but fresh is always worth the extra step.
- Prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl. This dressing is a throwback to my early culinary classes—simple, vibrant, and perfectly balanced. The mustard helps emulsify the dressing, so it clings beautifully to every bite.
- Pour the dressing over the salad and toss gently but thoroughly. You want every piece coated but not soggy. I like to toss the salad right before serving to keep the veggies crisp, a tip I picked up from watching my mom prepare family meals that stayed fresh even when stretched over a long dinner.
- Taste and adjust seasoning if needed—sometimes a little extra salt or vinegar can brighten things up depending on your ingredients. This step is key and reflects my early love of balancing flavors, born from that infamous oversalted chili adventure.
- Serve immediately for best freshness, or chill for up to an hour if you prefer a cooler salad. If you’re making this ahead, wait to add the dressing until just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Italian Chopped Salad, recipe, cooking, food
