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Italian Chopped Salad Recipe

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4.4 from 2 reviews

This Italian Chopped Salad is a vibrant and refreshing mix of crisp iceberg lettuce, bitter radicchio, juicy cherry tomatoes, creamy mozzarella and provolone cheeses, tangy pepperoncini, and protein-rich chickpeas. Tossed in a bright lemon vinaigrette with garlic, shallots, and oregano, it’s a perfect light meal or side dish that pairs beautifully with pizza, pasta, or classic cookout fare. Adapted from Gaby Dalkin’s recipe, this vegetarian salad is flavorful, easy to assemble, and ideal for any occasion.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

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 (15 oz) chickpeas, rinsed and drained
  • 4 ounces fresh pearl mozzarella, drained
  • 4 ounces provolone cheese, diced
  • 5 pepperoncini, stemmed and sliced
  • 1 teaspoon dried oregano, for garnish
  • sea salt, to taste
  • freshly ground black pepper, to taste

Instructions

  1. 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 this lemon vinaigrette aside to allow the flavors to meld.
  2. Prepare the greens: Cut the iceberg lettuce in half through the core; remove the core completely. Slice the lettuce lengthwise into thin 1/4-inch strips. Repeat this process with the radicchio to create similar-sized strips for even texture throughout the salad.
  3. Combine salad ingredients: In a large mixing bowl, add the sliced iceberg lettuce, sliced radicchio, thinly sliced red onion, halved or quartered cherry tomatoes, rinsed and drained chickpeas, drained pearl mozzarella, diced provolone cheese, and sliced pepperoncini. Gently toss these ingredients together to combine.
  4. Toss with dressing: Drizzle the prepared lemon vinaigrette over the combined salad ingredients. Toss gently but thoroughly to ensure everything is evenly coated with the dressing.
  5. Season and garnish: Season the salad with additional sea salt and freshly ground black pepper to taste. Toss again lightly. Finally, sprinkle the salad with a teaspoon of dried oregano for an extra burst of herbaceous flavor. Serve immediately for the freshest taste.

Notes

  • Gaby’s original recipe includes 4 ounces of cubed Genoa salami for added protein and flavor. To keep this version vegetarian, the salami is omitted and the salad is seasoned with additional salt instead.
  • For a vegan option, replace mozzarella and provolone with plant-based cheese alternatives or omit them altogether.
  • The salad is best served fresh but the lemon vinaigrette can be made a day ahead and refrigerated.
  • You can substitute chickpeas with cannellini beans or white beans if preferred.

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