Description
This Italian Chopped Salad is a vibrant and refreshing combination of crisp iceberg lettuce, slightly bitter radicchio, juicy cherry tomatoes, creamy mozzarella and provolone cheeses, tangy pepperoncini, and protein-packed chickpeas. Tossed in a zesty homemade dressing of olive oil, lemon juice, red wine vinegar, shallots, garlic, and oregano, this salad is perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Dressing
- 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
Salad
- 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
Instructions
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, finely chopped shallot, chopped garlic, dried oregano, sea salt, and freshly ground black pepper until well combined. Set the dressing aside to let flavors meld.
- Prepare the lettuce and radicchio: Cut the iceberg lettuce in half through the core and remove the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat this process with the radicchio to create thin, crisp strips.
- Combine salad ingredients: In a large bowl, add the chopped iceberg lettuce, radicchio, thinly sliced red onion, halved or quartered cherry tomatoes, rinsed and drained chickpeas, fresh pearl mozzarella, diced provolone cheese, and sliced pepperoncini.
- Toss with dressing: Drizzle the prepared dressing over the combined salad ingredients. Gently toss everything together to evenly coat all the components with the dressing.
- Season and garnish: Taste the salad and season with additional sea salt and freshly ground black pepper as needed. Sprinkle the salad with extra dried oregano for garnish and serve immediately for best freshness and flavor.
Notes
- For a crunchier texture, you can toast the chickpeas before adding them.
- Use fresh herbs instead of dried oregano if available for a brighter flavor.
- This salad is best served immediately to maintain crispness.
- Substitute provolone with another semi-hard cheese if desired, such as fontina or gouda.
- If you prefer, add some olives or sliced cucumbers for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Keywords: Italian salad, chopped salad, mozzarella, provolone, chickpeas, pepperoncini, healthy salad, vegetarian, no-cook recipe
