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Italian Chopped Salad

Italian Chopped Salad with homemade Italian salad dressing in a serving bowl with serving spoons on the counter
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  0 min

Ingredients

Italian Dressing

  • ½ cup extra-virgin olive oil, preferably labeled “extra-light tasting”
  • ¼ cup red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice, (from 1 or 2 lemons)
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper

Salad

  • 1 romaine heart, chopped, about 4 cups
  • 1 small head radicchio, cored and chopped
  • 1 pint cherry tomatoes, halved
  • 1 large red or yellow bell pepper
  • 10 Pepperoncini, thinly sliced
  • 1 small cucumber, diced
  • 12 ounces mini mozzarella balls, drained and halved
  • 1 cup freshly shaved Parmesan cheese
  • ¾ cup pitted black olives, halved
  • 6 ounces salami, cut into matchsticks
  • ½ cup Pickled red onions
  • 1 ounce fresh basil leaves, sliced into ribbons

Method

  1. Make the dressing. In a glass jar with a tight fitting lid or a medium bowl, combine the oil, vinegar, garlic, mustard, lemon juice, oregano, salt, and pepper. Vigorously shake or whisk until mixed well.

  2. Make the salad. In a large bowl, combine the romaine, radicchio, tomatoes, bell pepper, pepperoncini, cucumber, both cheeses, olives, salami, onions and basil. Toss gently to combine.

  3. Pour the dressing over the salad and toss until well coated. Serve immediately, or store refrigerated in an airtight container for up to 24 hours.