Description
This Italian Chopped Salad is a crisp, colorful mix of romaine, chickpeas, olives, salami, mozzarella, and artichokes tossed in a bright homemade vinaigrette. It’s fresh, hearty, and perfect for lunch, dinner, or entertaining.
Ingredients
Scale
Salad:
- 1 large head romaine lettuce, chopped
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup sliced pepperoncini
- 1/2 cup kalamata olives, sliced
- 1 cup cherry tomatoes, halved
- 1 cup grilled artichoke hearts, chopped
- 1 English cucumber, diced
- 1/4 cup red onion, finely chopped
- 4 oz soppressata or salami, chopped
- 1 cup mozzarella balls (bocconcini)
- 1/3 cup freshly grated parmesan
Dressing:
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 large garlic clove, minced
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Assemble the salad: Add romaine, chickpeas, pepperoncini, olives, tomatoes, artichokes, cucumber, red onion, salami, mozzarella, and parmesan to a large bowl.
- Make the dressing: In a separate bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, oregano, garlic, lemon juice, salt, and pepper until smooth.
- Toss and serve: Pour dressing over the salad and toss until evenly coated. Adjust seasoning as needed. Serve immediately and enjoy.
Notes
- For a vegetarian version, omit the salami and add extra chickpeas.
- Rinse chopped red onion under cold water to reduce sharpness.
- Store dressing separately if making ahead.
- Add grilled chicken for extra protein.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 35 mg