Italian Chopped Salad
This Italian Chopped Salad is a refreshing, colorful dish that I turn to when I want something simple yet flavorful. Its combination of fresh vegetables, savory touches like olives and pepperoncini, and the tangy homemade dressing make it a satisfying light meal or an excellent side for any occasion.
Ingredients
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup pepperoncini peppers sliced
- 1/2 cup mozzarella cheese cubed or mini balls
- 1/4 cup salami diced (optional)
- 1/4 cup fresh basil chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- In a large salad bowl, combine romaine lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, olives, pepperoncini, mozzarella, salami (if using), and fresh basil.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately for the freshest crunch, or chill in the refrigerator for 15-20 minutes to let flavors meld.
Notes
- Optionally add roasted red peppers or substitute salami with pepperoni or prosciutto.
- For a vegetarian version, omit salami and add chickpeas for protein.
- Swap mozzarella for feta for a tangier cheese.
- Add toasted pine nuts or sunflower seeds for extra texture.
- Store leftovers in an airtight container; keep dressing separate to avoid soggy greens.
- Salad stays fresh up to 2 days but best eaten same day.
- Gluten-free and easily customizable.