Italian Chopped Salad recipes

Why You’ll Love This Recipe

This salad is all about texture and flavor. The mix of crunchy iceberg lettuce, slightly bitter radicchio, creamy mozzarella, and tangy vinaigrette creates a satisfying balance. It’s easy to customize with your favorite add-ins, quick to prepare, and pairs beautifully with a wide range of dishes. Whether you’re feeding a crowd or making lunch for the week, it’s versatile and always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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

For the 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
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

Directions

1. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, shallot, garlic, oregano, salt, and pepper to make the dressing. Set aside.

2. Cut the iceberg lettuce in half through the core, remove the core, then slice into thin 1/4-inch strips. Repeat with the radicchio.

3. In a large salad bowl, combine the lettuce, radicchio, red onion, cherry tomatoes, chickpeas, mozzarella, provolone, and pepperoncini.

4. Drizzle the salad with the prepared vinaigrette and toss gently to coat.

5. Season with additional salt and pepper, toss again, sprinkle with oregano, and serve immediately.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Total Time: 20 minutes

Variations

• Add cubed Genoa salami for a traditional Italian chopped salad twist.

• Swap mozzarella and provolone for feta or goat cheese for a tangier flavor.

• Include olives, roasted red peppers, or cucumber for extra texture.

• Use romaine lettuce instead of iceberg for a more robust crunch.

• For a vegan version, replace cheese with marinated tofu cubes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best freshness, keep the dressing separate and toss just before serving. This salad is best enjoyed cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing ahead of time, but keep them separate until just before serving.

What can I use instead of radicchio?

You can replace it with red cabbage or endive for a similar color and crunch.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written.

Can I add meat to this salad?

Absolutely—salami, grilled chicken, or prosciutto work well.

How do I keep lettuce crisp in a chopped salad?

Dry it thoroughly after washing and toss with dressing just before serving.

Can I use bottled dressing?

Yes, but homemade vinaigrette offers the freshest flavor.

What kind of chickpeas should I use?

Canned chickpeas are easiest—just rinse and drain them before adding.

Can I make it spicy?

Yes, add extra pepperoncini or crushed red pepper flakes for heat.

What cheeses work best for this recipe?

Mozzarella and provolone are classic, but Asiago or Parmesan are great too.

How do I store leftover dressing?

Refrigerate it in a sealed jar for up to 5 days and shake before using.

Conclusion

This Italian Chopped Salad is a fresh, colorful, and versatile dish that fits seamlessly into any meal. With crisp greens, vibrant veggies, hearty chickpeas, and a zesty vinaigrette, it’s as satisfying as it is simple to prepare. Whether served as a light main or a side, it’s a recipe you’ll return to again and again.

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