Description
This Italian Chopped Salad is loaded with crisp lettuce, juicy tomatoes, cucumbers, chickpeas, fresh mozzarella, savory salami, provolone, and a zesty homemade Italian dressing! It’s hearty, colorful, and bursting with bold flavors. Perfect for a light lunch, potluck, or as a fresh side dish to your favorite pasta dinner!
Ingredients
Units
Scale
- Salad
- 1 head iceberg lettuce (about 3 cups, chopped)
- 1 head romaine lettuce (about 3–4 cups, chopped)
- 1 pint cherry tomatoes (halved) or 1 cup diced tomatoes
- 1 English cucumber (sliced)
- 8 ounces fresh mozzarella (cut into bite-size pieces)
- 1/4 to 1/2 pound salami (cut into bite-size pieces)
- 4 ounces provolone cheese (cut into bite-size pieces)
- 1 (14-ounce) can chickpeas (drained and rinsed)
- 2 tablespoons finely diced pepperoncinis
- 1/4 red onion (sliced, optional)
- Shaved Parmesan cheese, for garnish
- Homemade Italian Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prep the Salad Ingredients
Chop the iceberg and romaine lettuce into small, bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, dice the mozzarella, provolone, and salami, and finely dice the pepperoncinis. Slice the red onion if using, and set all the ingredients aside. - Prepare the Chickpeas
Drain and rinse the canned chickpeas. If desired, toss them with 1 tablespoon olive oil, ¼ teaspoon basil, ¼ teaspoon oregano, and a pinch of red pepper flakes for extra flavor. - Make the Dressing
In a bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Blend with an immersion blender for a smoother dressing, if preferred. Taste and adjust seasoning as needed. - Assemble the Salad
In a large bowl, combine all the salad ingredients. Drizzle with the homemade dressing and toss until everything is evenly coated. - Garnish and Serve
Top with shaved Parmesan cheese, extra red pepper flakes, and freshly ground black pepper if desired. Serve immediately for the freshest flavor.
Notes
- Tomatoes: Cherry or grape tomatoes are ideal; slice them in half for the perfect bite-size pieces.
- Cucumber: Hot House or English cucumbers are best because they are thin-skinned and have fewer seeds.
- Mozzarella: Use mozzarella balls (pearls) or cut a fresh mozzarella ball into cubes. Marinated mozzarella can add even more flavor.
- Salami: Choose high-quality salami, either thinly sliced or thicker, depending on your preference.
- Chickpeas: Tossing them with olive oil and spices boosts their flavor and adds a nice touch to the salad.
- Pepperoncini: These mild, pickled peppers bring a tangy and slightly spicy note—chop them finely for even distribution.
- Storage Tip: If making ahead, keep the dressing separate and toss right before serving to maintain crispness.
Nutrition
- Serving Size: 1 portion (⅙ of recipe)
- Calories: 420kcal
- Sugar: 5g
- Sodium: 730mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg