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Italian Chopped Salad Recipe

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4 from 61 reviews

A vibrant Italian Chopped Salad featuring crisp romaine, savory Genoa salami, creamy mozzarella pearls, crunchy chickpeas, and tangy pepperoncini, all tossed in a zesty red wine vinaigrette with Pecorino Romano. This refreshing and hearty salad is perfect for a quick lunch or light dinner, offering a delightful balance of textures and flavors in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Vinaigrette

  • 6 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil
  • ⅓ cup Pecorino Romano, finely grated

Salad

  • 3 large romaine hearts, chopped (about 12 cups or 550 grams)
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, thinly sliced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 6 ounces Genoa salami, sliced into matchsticks
  • 8 ounces mozzarella pearls (perline), drained and patted dry
  • ¾ cup Parmigiano Reggiano, shaved
  • ½ cup Castelvetrano olives, sliced
  • ⅓ cup pepperoncini, sliced

Instructions

  1. Make the vinaigrette: In a medium bowl, whisk together the red wine vinegar, minced garlic, honey, Dijon mustard, dried oregano, kosher salt, and black pepper. While whisking continuously, slowly drizzle in the extra virgin olive oil until the mixture is fully emulsified. Stir in the finely grated Pecorino Romano cheese until evenly combined.
  2. Dress the lettuce: Add the chopped romaine hearts to a large serving bowl. Pour in half of the prepared vinaigrette and toss well to coat the lettuce evenly, ensuring every leaf is flavored.
  3. Add the remaining ingredients: To the dressed lettuce, add the halved cherry tomatoes, thinly sliced red onion, drained and rinsed chickpeas, sliced Genoa salami matchsticks, mozzarella pearls, shaved Parmigiano Reggiano, sliced Castelvetrano olives, and sliced pepperoncini peppers.
  4. Toss and serve: Drizzle the remaining vinaigrette over the salad ingredients. Gently toss everything together just until combined and evenly coated with the dressing. Serve immediately for the freshest flavor and enjoy your Italian Chopped Salad.

Notes

  • For a vegetarian version, omit the Genoa salami and optionally add roasted chickpeas or toasted nuts for added protein and crunch.
  • Use freshly grated Pecorino Romano and Parmigiano Reggiano for the best flavor.
  • Chilling the salad ingredients and dressing prior to serving can enhance freshness on warm days.
  • Castelvetrano olives provide buttery flavor and mildness; substitute with green olives if unavailable.
  • Toss the salad just before serving to prevent the lettuce from wilting.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://allyumcooks.com/italian-chopped-salad-recipe-2/