Go Back
A vibrant Italian Chopped Salad with fresh vegetables and herbs

Italian Chopped Salad

A fresh, crispy salad loaded with tangy pepperoncini, salty salami, and soft mozzarella, dressed with a simple red wine vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups chopped romaine lettuce
  • 2 cups chopped radicchio or red leaf lettuce
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1 cup diced salami or pepperoni
  • 1 cup diced mozzarella or small mozzarella balls, halved
  • 1/2 cup sliced red onion
  • 1/2 cup sliced pepperoncini or banana peppers
  • 1/3 cup sliced black olives
  • 1/4 cup chopped fresh parsley
Vinaigrette
  • 1/3 cup olive oil Use good quality olive oil for best flavor.
  • 3 tablespoons red wine vinegar Adjust to taste.
  • 1 teaspoon dried oregano Fresh oregano can also be used.
  • 1/2 teaspoon salt Or to taste.
  • 1/4 teaspoon black pepper Or to taste.

Method
 

Preparation
  1. Wash and chop all the vegetables and lettuce into small, even pieces.
  2. Cut the salami and mozzarella into bite-size cubes.
Make the Vinaigrette
  1. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make a simple vinaigrette.
Combine and Serve
  1. In a large bowl, combine romaine, radicchio, cucumber, tomatoes, onion, olives, pepperoncini, salami, and mozzarella.
  2. Pour the vinaigrette over the salad and toss well so every piece gets some dressing.
  3. Taste and add more salt or pepper if needed, then sprinkle chopped parsley on top.
  4. Serve right away so the lettuce stays crisp and the salad tastes fresh.

Notes

Dress the salad just before serving to keep lettuce crisp. If packing to take somewhere, keep dressing separate and add at the last minute.