Chopped Italian Salad Recipe

Chopped Italian Salad Recipe

Make Chopped Italian Salad Recipe now: crisp romaine, tangy vinaigrette, salami and provolone for a quick, crowd-pleasing meal.

Ingredients

Instructions

Step 1: Prepare the dressing base

In a medium mixing bowl whisk together the red wine vinegar, freshly squeezed lemon juice, Dijon mustard, finely minced garlic, kosher salt, freshly ground black pepper, dried oregano, and red pepper flakes until the salt begins to dissolve and the mixture looks uniform. Work briskly for 20–30 seconds so the acids and aromatics bloom — you want a bright, slightly cloudy vinaigrette base with flecks of herbs suspended throughout.

Step 2: Emulsify and finish the dressing

While whisking constantly, slowly drizzle in the extra-virgin olive oil so the vinaigrette thickens and comes together into a silky emulsion that clings lightly to the whisk. Taste and adjust with a pinch more salt or pepper as needed, then set the finished dressing aside in the same bowl; it should be glossy, slightly viscous, and fragrant with garlic and oregano.


Step 3: Marinate the hearty mix

In the large matte grey ceramic mixing bowl combine the well-dried chickpeas, 1/4-inch cubes of salami and provolone, sliced Kalamata olives, drained pepperoncini, very thinly sliced red onion, diced cucumber, and quartered cherry tomatoes. Pour about three tablespoons of the prepared dressing over these ingredients and toss gently until everything is lightly coated — the beans and cured meat should look glossy and a little softened by the dressing. Let this mixture sit at room temperature for 5–10 minutes to allow the flavors to mingle while you finish the greens.


Step 4: Prepare and add the greens

If your romaine and radicchio weren’t already washed, rinse them under cold water and dry thoroughly, then chop the romaine into 1/2-inch pieces and finely shred the radicchio. Add the crisp, bone-dry greens directly on top of the marinated mixture in the same large matte grey bowl, piled on top but not tossed — the leaves should look airy, dry, and vividly crisp against the dressed ingredients below.


Step 5: Dress and toss the salad

Just before serving, drizzle another three tablespoons of the dressing evenly over the romaine and radicchio, then using tongs or clean hands gently toss from the bottom upward for 30–45 seconds until the greens are evenly distributed and lightly but thoroughly coated. The lettuce should glisten without looking wet; if it seems dry, add more dressing one tablespoon at a time and toss briefly after each addition.

Step 6: Add cheese and crunch

Sprinkle the freshly grated Parmigiano-Reggiano and about half of the coarsely crushed croutons over the tossed salad, then fold gently for 5–10 seconds so the cheese and crunch are distributed without pulverizing the leaves. The cheese should cling in soft shards and the croutons should remain visibly crunchy, creating a contrast of creamy and crisp textures.


Step 7: Final seasoning check

Taste a piece of lettuce and a chickpea and adjust seasoning as needed — a small pinch of kosher salt and a few extra grinds of black pepper will sharpen flavors, or a few drops more red wine vinegar will lift the brightness. Make adjustments sparingly and toss briefly to integrate.

Step 8: Garnish and transfer to serving vessel

Transfer the chopped Italian salad to a large shallow serving platter or individual plates, reserving the remaining crushed croutons. Scatter the remaining croutons and the chopped fresh flat-leaf parsley over the top and finish with a final gentle grind of black pepper. The salad should sit tall, colorful, and texturally varied on the platter.

Step 9: Serving suggestion

Serve immediately while the greens stay crisp and the croutons remain crunchy; this chopped Italian salad works beautifully as a main for four or as a side for six to eight, pairing especially well with grilled chicken, steak, or pasta.

Step 10: Make-ahead tip

If you’re prepping ahead, store the dressing in an airtight container in the refrigerator for up to three days, and keep the chopped romaine, radicchio, and other components separate in sealed containers lined with paper towels; combine and dress only just before serving to preserve peak texture.


Notes