Description
Skip the boring salad routine! This Italian Chopped Salad packs a flavor punch with every bite and looks so gorgeous you’ll want to snap pics before diving in.
Ingredients
Scale
- 1 large head romaine lettuce (about 8 cups), chopped into bite-sized pieces
- 1 small head radicchio (about 2 cups), thinly sliced
- 4 oz salami or soppressata, diced into ¼-inch pieces
- 4 oz provolone cheese, diced into ¼-inch cubes
- 4 oz fresh mozzarella pearls, drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, seeded and diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup pepperoncini, sliced (optional)
- ½ cup pitted kalamata olives, halved
- ¼ cup fresh basil leaves, torn
- 2 tablespoons fresh parsley, chopped
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, and red pepper flakes in a small bowl. Season with salt and pepper to taste and let sit while preparing other ingredients.
- Combine chopped romaine lettuce and radicchio in a large salad bowl, tossing lightly to mix evenly.
- Add diced salami, provolone, mozzarella pearls, halved cherry tomatoes, diced cucumber, and bell pepper to the greens, gently folding to distribute evenly.
- Scatter red onion slices, pepperoncini, and kalamata olives over the salad.
- Drizzle about two-thirds of the prepared vinaigrette over the salad and toss gently but thoroughly.
- Finish by sprinkling torn basil and chopped parsley over the top, give a final gentle toss, and serve immediately with remaining dressing on the side.