Italian Chopped Salad (Printable Version)
Crisp vegetables, chickpeas, and pearl mozzarella tossed with tangy lemon vinaigrette for a refreshing Mediterranean-inspired dish.
# Ingredients:
→ Lemon Vinaigrette
01 -
1/4 cup extra-virgin olive oil
02 -
1 1/2 tablespoons lemon juice
03 -
1 tablespoon red wine vinegar
04 -
1/2 shallot, finely chopped
05 -
1 garlic clove, finely chopped
06 -
1 tablespoon dried oregano
07 -
1/2 teaspoon sea salt
08 -
Freshly ground black pepper
→ Salad
09 -
1 small head iceberg lettuce
10 -
1 head radicchio
11 -
1/2 small red onion, thinly sliced
12 -
1 pint cherry tomatoes, halved or quartered
13 -
1 can chickpeas, rinsed and drained
14 -
4 ounces fresh pearl mozzarella, drained
15 -
4 ounces provolone cheese, diced
16 -
5 pepperoncini, stemmed and sliced
17 -
1 teaspoon dried oregano, for garnish
18 -
Sea salt and freshly ground black pepper
# Steps:
01 -
In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper until well combined. Set aside.
02 -
Cut the iceberg lettuce in half through the core, then remove the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat the same process with the radicchio.
03 -
In a large bowl, combine the sliced lettuce, radicchio, red onion, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini.
04 -
Drizzle the prepared vinaigrette over the salad ingredients and toss gently to coat evenly. Season with salt and pepper and toss again. Sprinkle with the dried oregano before serving.
# Notes:
01 -
For a non-vegetarian version, add 4 ounces of cubed Genoa salami.
02 -
The chickpeas can be roasted for extra crunch.
03 -
This salad is hearty enough to serve as a main dish with crusty bread or as a side dish with pizza or pasta.