Quick Delicious Italian Salad

This hearty Italian chopped salad brings together a rainbow of vibrant ingredients for a meal that satisfies without weighing you down. The combination of crisp vegetables, tangy dressing, and creamy cheeses creates a perfect balance that keeps me coming back to this recipe all summer long.

I first discovered this salad recipe during a particularly hot summer when turning on the oven seemed unbearable. One bite of this refreshing combination and it instantly became my go to solution for dinner parties where I want something impressive without hours in the kitchen.

Ingredients

• Extra virgin olive oil forms the base of our dressing with its rich Mediterranean flavor
• Lemon juice provides bright acidity that wakes up all the other ingredients
• Red wine vinegar adds depth to the dressing with its subtle tang
• Fresh shallot delivers a milder onion flavor that perfumes the dressing beautifully
• Garlic clove infuses the dressing with aromatic complexity
• Dried oregano brings authentic Italian herb notes throughout
• Iceberg lettuce creates the perfect crisp base that holds up to the dressing
• Radicchio adds gorgeous color and slight bitterness to balance flavors
• Red onion provides sharp crunch and vibrant purple color
• Cherry tomatoes contribute juicy bursts of sweetness in every bite
• Chickpeas offer protein and hearty texture to make this salad satisfying
• Pearl mozzarella balls deliver creamy mild cheese pockets throughout
• Provolone cheese adds savory depth with its slightly sharper flavor
• Pepperoncini peppers bring tangy heat that elevates the entire salad

Step-by-Step Instructions

Prepare the Dressing

Combine olive oil lemon juice red wine vinegar finely chopped shallot minced garlic dried oregano salt and pepper in a small bowl. Whisk thoroughly until emulsified and slightly thickened. Let sit while preparing other ingredients to allow flavors to meld together and soften the raw garlic bite.

Prep the Lettuce Base

Cut iceberg lettuce in half through the core then carefully remove the core with a sharp knife. Slice the lettuce halves lengthwise into thin quarter inch strips for that classic chopped texture. Repeat the same process with the radicchio ensuring similar sized pieces for even distribution throughout the salad.

Combine and Toss

In your largest serving bowl add the sliced iceberg radicchio red onion halved cherry tomatoes drained chickpeas pearl mozzarella diced provolone and sliced pepperoncini. Pour the prepared dressing over everything and gently toss using tongs or two large spoons until all ingredients are lightly coated. Season with additional salt and freshly ground pepper to taste.

Final Touches

Sprinkle the entire salad with additional dried oregano for an aromatic finish that ties everything together. Serve immediately for maximum crispness or chill briefly to allow flavors to develop further.

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The pepperoncini peppers are truly the secret weapon in this recipe. I discovered their transformative power years ago when dining at an authentic Italian restaurant in Chicago. The chef explained that these tangy pickled peppers are what separate a good Italian salad from an exceptional one adding that crucial acidic element that makes each bite pop with flavor.

Make Ahead Tips

This chopped salad maintains its texture beautifully when properly stored. Prepare all components separately and refrigerate in airtight containers. The dressing can be made up to three days ahead and stored in a jar with a tight fitting lid. When ready to serve simply combine the ingredients and dress just before eating. If you need to prepare the entire salad ahead keep the dressing separate until serving time to prevent the lettuce from becoming soggy.

Easy Substitutions

The beauty of this recipe lies in its flexibility. No radicchio available? Red cabbage offers similar color and crunch. For a dairy free version replace the cheeses with diced avocado which provides comparable creaminess. Cannellini beans can substitute for chickpeas offering a different texture but similar protein content. If pepperoncini are too spicy for your taste buds roasted red peppers provide sweet tanginess without the heat.

Perfect Pairings

This vibrant Italian chopped salad complements numerous main dishes. Serve alongside a margherita pizza for a complete Italian meal that balances richness with freshness. It pairs beautifully with grilled chicken or fish for a protein packed dinner. For a vegetarian feast match it with stuffed portobello mushrooms or eggplant parmesan. During summer gatherings this salad stands up well to classic cookout fare like veggie burgers or pasta salads.

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Recipe FAQs

→ Can I make this Italian chopped salad ahead of time?

You can prep components ahead of time, but it's best to assemble just before serving. Wash and chop vegetables, make the dressing, and store separately in the refrigerator. Combine everything when ready to eat to maintain optimal freshness and crispness.

→ What can I substitute for radicchio?

If radicchio is unavailable or too bitter for your taste, try red cabbage for a similar color contrast and crunch. Alternatively, red leaf lettuce or Belgian endive work well while maintaining the salad's texture and visual appeal.

→ How do I roast chickpeas for this salad?

To roast chickpeas, drain and pat them dry with paper towels. Toss with 1 tablespoon olive oil and seasonings like salt, pepper, and oregano. Spread on a baking sheet and roast at 400°F for 20-30 minutes until crispy, stirring halfway through. Cool before adding to your salad.

→ What proteins can I add to make this a heartier meal?

For a more substantial meal, try adding grilled chicken, seared shrimp, or tuna. Plant-based options include marinated tofu cubes, tempeh, or additional beans like white cannellini beans. These additions complement the Italian flavors while increasing protein content.

→ How long does the lemon vinaigrette last?

The lemon vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week. The flavors actually develop nicely after a day or two. Just shake well before using as the oil and vinegar will naturally separate.

→ What's the best way to slice the lettuce and radicchio?

For proper chopped salad texture, cut the iceberg and radicchio in half through the core, remove the core, then slice into thin strips about 1/4-inch wide. This uniform cutting style ensures you get a bit of everything in each bite and helps the dressing coat evenly.