If you’re craving a salad that bursts with vibrant colors, bold flavors, and satisfying textures, you’re going to love this Italian Chopped Salad Recipe. This dish combines crisp iceberg lettuce with the slightly bitter punch of radicchio, juicy cherry tomatoes, tender mozzarella pearls, and tangy pepperoncini, all tossed in a lively homemade dressing. It’s a perfect balance of refreshing and hearty, making it an ideal choice for a quick lunch, a side for dinner, or even a light but fulfilling snack that feels anything but ordinary.
Ingredients You’ll Need
Putting together this Italian Chopped Salad Recipe requires nothing complicated. Each ingredient plays a crucial role, whether it’s adding crunch, a pop of color, creamy texture, or zesty flavor, all pulling together to create a dish that’s greater than the sum of its parts.
- Iceberg lettuce: Provides a crisp and refreshing base with a mild flavor that lets other ingredients shine.
- Radicchio: Adds a vibrant purple hue and a pleasant hint of bitterness to contrast the sweet components.
- Red onion: Thinly sliced for a subtle sharpness and crunchy texture, balancing the richness of the cheese.
- Cherry tomatoes: Halved to release juicy bursts of sweetness in every bite.
- Chickpeas: Drained and rinsed to add protein, earthiness, and a satisfying chewiness.
- Pearl mozzarella: Halved to introduce creamy softness that melts lightly in your mouth.
- Provolone cheese: Diced for a savory, slightly tangy addition that elevates the overall flavor.
- Pepperoncini: Sliced for a touch of tangy heat that wakes up your taste buds.
- Lemon juice: Freshly squeezed to brighten the dressing with citrus zing.
- Red wine vinegar: Brings acidity that deepens the dressing’s complexity.
- Shallot: Finely chopped for a gentle, aromatic kick without overpowering the salad.
- Garlic: Minced to infuse savory depth throughout the dressing.
- Dried oregano: Offers a classic Italian herb flavor, grounding the salad’s profile.
- Extra-virgin olive oil: The final emulsifier that adds richness and balances all the tangy and sharp flavors.
- Salt and freshly ground black pepper: To season perfectly and enhance every ingredient’s natural taste.
How to Make Italian Chopped Salad Recipe
Step 1: Prepare the Dressing
The dressing is where the magic starts. In a small bowl, whisk together fresh lemon juice, red wine vinegar, finely chopped shallot, minced garlic, and dried oregano. This combination creates a lively, herbaceous base that wakes up your palate. Then, slowly drizzle in extra-virgin olive oil while whisking continuously until a smooth, emulsified dressing forms. Finish by seasoning with salt and freshly ground black pepper to taste, adjusting until it perfectly suits your preferences.
Step 2: Assemble the Salad Ingredients
Grab a large bowl and toss together the chopped iceberg lettuce, thinly sliced radicchio, red onion slices, juicy halved cherry tomatoes, and rinsed chickpeas. These fresh veggies give the salad its hearty yet crisp foundation that’s packed with different textures and flavors from mild to slightly bitter and sweet.
Step 3: Add the Cheeses and Pepperoncini
Now, fold in the halved pearl mozzarella and diced provolone cheese, which bring creamy and savory elements that make the salad truly indulgent. Don’t forget the sliced pepperoncini — a small addition that introduces a subtle tangy heat that balances the richness of the cheeses perfectly.
Step 4: Toss and Combine
Pour the freshly whisked dressing over all the salad ingredients. Gently toss everything using salad tongs or two large spoons, ensuring every leaf, bean, and cheese piece gets a beautiful coat of the flavorful dressing. This step is all about marrying the flavors and textures so each bite is a delightful symphony of taste.
Step 5: Serve Immediately
This Italian Chopped Salad Recipe is best enjoyed fresh. Transfer the salad to serving plates or a large bowl and dig in while it’s crisp, vibrant, and full of zingy dressing flavors. It’s a colorful crowd-pleaser perfect for any occasion.
How to Serve Italian Chopped Salad Recipe
Garnishes
To elevate your salad even more, consider sprinkling freshly grated Parmesan cheese or a handful of chopped fresh basil over the top before serving. These simple garnishes add extra layers of aroma and flavor, making each forkful even more memorable and visually enticing.
Side Dishes
This salad pairs wonderfully with rustic Italian breads such as a crusty ciabatta or a warm focaccia, perfect for sopping up any extra dressing. It’s also a great companion to grilled chicken, seafood, or even a hearty pasta dish, bringing a fresh and vibrant contrast to more indulgent plates.
Creative Ways to Present
For a casual gathering, serve this salad in a large wooden bowl right at the center of the table to encourage sharing. For a more elegant touch, plate individual servings layered in clear glass bowls to showcase the gorgeous colors and textures. You can even skewer chunks of cheese, pepperoncini, and cherry tomatoes to create a fun, deconstructed salad appetizer!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your salad in an airtight container in the refrigerator. Keep the dressing separate if possible to prevent the lettuce from becoming soggy. The salad keeps well for up to one day, maintaining its crunch and freshness.
Freezing
This Italian Chopped Salad Recipe is best enjoyed fresh and is not suitable for freezing. Ingredients like lettuce, tomatoes, and cheese can lose their texture and flavor when frozen and thawed, so I recommend making it just before serving.
Reheating
Since this is a fresh and cold salad, reheating is not recommended. The crispness of the vegetables and the fresh quality of the dressing shine brightest when served chilled, making it a refreshing treat that’s ready to enjoy as is.
FAQs
Can I use other types of lettuce?
Absolutely! While iceberg lettuce gives a satisfying crunch and mild taste, you can substitute it with romaine or green leaf lettuce for a slightly different texture and flavor. Just keep in mind that more delicate greens may wilt faster.
Is this salad suitable for vegetarians?
Yes, this Italian Chopped Salad Recipe is vegetarian-friendly. It doesn’t contain meat, and the cheeses add ample protein and flavor. Just double-check that your cheese doesn’t contain animal rennet if you want strict vegetarian compliance.
Can I make this salad vegan?
Definitely! To keep it vegan, simply omit the mozzarella and provolone cheeses or use vegan cheese alternatives. The chickpeas provide protein, and the dressing is already free of dairy, so it stays delightfully fresh and flavorful.
What can I substitute for pepperoncini if I can’t find them?
If pepperoncini are hard to find, you can use sliced banana peppers or mild pickled jalapeños. These will maintain the tangy and slightly spicy kick that pepperoncini brings to the salad.
How long does the salad stay fresh once dressed?
Once dressed, enjoy the salad immediately for optimal texture and flavor. If you have leftovers, they can be stored for up to a day, but the greens might start to lose their crispness as they absorb the dressing.
Final Thoughts
I can’t recommend this Italian Chopped Salad Recipe enough if you want an easy, vibrant, and flavorful dish that’s perfect any time of the year. It’s a delightful way to celebrate fresh ingredients and simple cooking that leaves everyone at the table smiling. Give it a try soon — your taste buds will thank you!
Print
Italian Chopped Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and hearty Italian Chopped Salad featuring fresh iceberg lettuce, radicchio, cherry tomatoes, chickpeas, and a medley of cheeses, all tossed in a zesty lemon and red wine vinegar dressing. Perfect for a quick, nutritious meal or side dish.
Ingredients
Salad Ingredients
- 4 cups iceberg lettuce, chopped
- 1 cup radicchio, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pearl mozzarella, halved
- 1/2 cup provolone cheese, diced
- 1/4 cup pepperoncini, sliced
Dressing Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon shallot, finely chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together lemon juice, red wine vinegar, finely chopped shallot, minced garlic, and dried oregano until combined.
- Emulsify: Slowly drizzle in the extra-virgin olive oil while continuously whisking, to create a smooth, emulsified dressing.
- Season: Taste the dressing, then season with salt and freshly ground black pepper according to your preference.
- Combine Salad Ingredients: In a large mixing bowl, add chopped iceberg lettuce, sliced radicchio, thinly sliced red onion, halved cherry tomatoes, and drained chickpeas.
- Add Cheeses and Pepperoncini: Incorporate the halved pearl mozzarella, diced provolone cheese, and sliced pepperoncini into the salad bowl.
- Toss the Salad: Pour the prepared dressing over the salad ingredients and gently toss everything together, ensuring all ingredients are evenly coated with the dressing.
- Serve: Transfer the salad to serving plates or a large serving bowl and enjoy immediately for the freshest taste and texture.
Notes
- For a spicier kick, add extra pepperoncini or a pinch of red pepper flakes.
- Cherry tomatoes can be substituted with grape tomatoes if preferred.
- This salad is best served immediately to maintain the crispness of the lettuce and radicchio.
- Leftover salad can be stored in the refrigerator but dress just before serving to prevent wilting.
