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Italian Chopped Salad Recipe

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4.1 from 2 reviews

This Italian Chopped Salad recipe is a vibrant and flavorful side dish perfect for pairing with pizza, pasta, or your favorite cookout meals. Featuring a mix of crunchy iceberg lettuce, slightly bitter radicchio, juicy cherry tomatoes, creamy mozzarella and provolone cheeses, pepperoncini, and a zesty lemon vinaigrette, this salad offers a delightful combination of textures and Mediterranean-inspired flavors.

Ingredients

Lemon Vinaigrette

  • 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 (approximately 15 oz)
  • 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

  1. Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, finely chopped shallot, chopped garlic clove, dried oregano, sea salt, and freshly ground black pepper until well combined. Set the dressing aside to allow flavors to meld.
  2. Chop the Lettuce and Radicchio: Cut the iceberg lettuce in half through the core, then carefully remove the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat the same process with the radicchio, ensuring both greens are evenly chopped for a uniform texture throughout the salad.
  3. Combine Salad Ingredients: In a large mixing bowl, combine the chopped iceberg lettuce, chopped radicchio, thinly sliced red onion, halved or quartered cherry tomatoes, rinsed and drained chickpeas, drained fresh pearl mozzarella, diced provolone cheese, and sliced pepperoncini. Toss gently to mix all ingredients evenly.
  4. Toss with Dressing and Season: Drizzle the prepared lemon vinaigrette over the salad mixture. Toss gently but thoroughly to coat all ingredients with the dressing. Taste and adjust the seasoning by adding sea salt and freshly ground black pepper as needed.
  5. Garnish and Serve: Sprinkle the salad with an additional teaspoon of dried oregano for an aromatic finish. Serve immediately as a refreshing side dish with your favorite pizza, pasta, or grilled dishes.

Notes

  • For added protein, you can toss in grilled chicken or shrimp.
  • If you prefer a spicier salad, add more pepperoncini or a pinch of red chili flakes to the dressing.
  • The salad is best served fresh, as the lettuce may wilt if dressed too far in advance.
  • Substitute pearl mozzarella with bocconcini or fresh mozzarella balls if unavailable.
  • To make it gluten-free and vegetarian-friendly, just ensure the cheeses are free of animal rennet if needed.

Find it online: https://cookedbysarah.com/italian-chopped-salad-recipe/