Italian Chopped Salad
This Italian Chopped Salad is the perfect side salad. Or serve with a protein to make it a full dinner salad. It's got amazing fresh ingredients, packed with crunch and lots of flavor. Drizzled with an easy red wine vinaigrette.
Servings: 8 people
Calories: 304kcal
Ingredients
- 1 head romaine lettuce thinly sliced
- ½ small head purple radicchio, sliced or to taste, radicchio can taste a bit bitter
- 1 cup English cucumber diced
- 2 cups cherry tomatoes halved
- ½ cup pepperoncini thinly sliced
- ½ cup thinly sliced red onions
- 1 cup artichoke hearts chopped
- 4 ounces provolone diced
- 1 cup genoa salami sliced
- ½ cup chickpeas drained and patted dry
- ¼ cup shaved parmesan cheese
Red Wine Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar or to taste
- 1 teaspoon dijon mustard
- 1 clove garlic, finely minced or grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Make the dressing: in a mason jar, combine all the vinaigrette ingredients. Seal the jar and shake to combine. Set aside.
- Prep and chop all the ingredients for the salad as directed.
- In a large bowl, combine all the salad ingredients. Drizzle with the prepared dressing, and toss to combine evenly. Enjoy!
Notes
- Make ahead: Prep and chop ingredients as needed, and store in containers, and
- efrigerate for up to 2 days. Wait until ready to serve to add the dressing.
For the dressing, prepare up to 3 days ahead, refrigerate in an airtight container, and let sit 20 minutes at room temperature if solidified. - Radicchio: It’s got a nice bitterness to it, but if you don’t like it, go light or omit.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 304kcal | Carbohydrates: 13g | Protein: 11g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 24mg | Sodium: 816mg | Potassium: 472mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7200IU | Vitamin C: 20mg | Calcium: 184mg | Iron: 2mg