Name: Italian Chopped Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 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; 1 small head iceberg lettuce; 1 head radicchio; 1/2 small red onion, thinly sliced; 1 pint cherry tomatoes, halved or quartered; 1 can chickpeas, rinsed and drained (about 15 ounces); 4 ounces fresh pearl mozzarella, drained; 4 ounces provolone cheese, diced; 5 pepperoncini, stemmed and sliced; 1 teaspoon dried oregano (for garnish); Sea salt and freshly ground black pepper, to taste

Introduction

This Italian Chopped Salad is a vibrant and satisfying dish packed with fresh vegetables, tangy cheeses, and a zesty homemade dressing. Perfect for a light lunch or a colorful side, it combines crisp lettuce, radicchio, and pepperoncini with creamy mozzarella and provolone for a flavor-packed experience.

A wooden bowl filled with a fresh salad showing multiple layers: shredded green and purple lettuce forms the base, topped with round chickpeas, small white cheese cubes, thin red onion rings, and bright yellow pepper rings. Halved red cherry tomatoes are scattered across the top, adding a juicy and vibrant touch. Two beige salad spoons mix the salad, each held by a woman's hand, with a few whole cherry tomatoes and lettuce leaves visible on the white marbled surface below. A glass bowl with dressing and a spoon sits nearby, along with a blue cloth in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 small head iceberg lettuce

1 head radicchio

1/2 small red onion (thinly sliced)

1 pint cherry tomatoes (halved or quartered)

1 can 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

Step 1: Make the dressing by whisking together olive oil, lemon juice, red wine vinegar, finely chopped shallot and garlic, dried oregano, sea salt, and black pepper in a small bowl. Set aside to let the flavors meld.

Step 2: Prepare the greens by cutting the iceberg lettuce in half lengthwise and removing the core. Slice the lettuce into 1/4-inch strips. Repeat this process with the radicchio.

Step 3: In a large bowl, combine the sliced iceberg lettuce, radicchio, cherry tomatoes, chickpeas, mozzarella pearls, diced provolone, and sliced pepperoncini.

Step 4: Drizzle the dressing over the salad mixture and toss gently to coat everything evenly.

Step 5: Taste and season with additional sea salt and freshly ground black pepper as needed. Toss again gently.

Step 6: Sprinkle the top of the salad with the remaining teaspoon of oregano for garnish and serve immediately.

Tips & Variations

For extra crunch, add toasted pine nuts or sliced almonds to the salad.

Swap out pepperoncini for banana peppers if you prefer a milder heat.

Use fresh oregano instead of dried for a brighter herb flavor in the dressing.

Make it a meal by adding grilled chicken or Italian sausage on top.

If you want a vegan version, omit the cheeses or substitute with vegan cheese options.

FAQs

Can I prepare this salad ahead of time?

You can chop the vegetables and prepare the dressing a day ahead, but it’s best to keep them separate and toss just before serving to maintain freshness and texture.