Italian Chopped Salad Recipe

4.95 from 17 votes

A simple Italian chopped salad with romaine, chickpeas, artichokes, mozzarella, and pepperoncini, tossed in a classic red wine vinaigrette. Once you prep a few ingredients, it all comes together in minutes.

Prep Time15

Total Time15

Course: Salad, Salads

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

For the salad:

1 large head romaine lettuce chopped (about 6 cups)
1 cup halved cherry tomatoes
1 (15-ounce) can chickpeas rinsed and drained
2 Persian cucumbers diced
½ cup sliced pepperoncini
½ cup chopped artichoke hearts marinated or canned
½ cup sliced green olives
8 ounces fresh mozzarella cheese diced
¼ small red onion chopped
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil

For the dressing:

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

In a large bowl, combine the romaine, tomatoes, chickpeas, cucumbers, pepperoncini, artichoke hearts, olives, mozzarella cheese, red onion, Parmesan cheese, and basil.
In a small jar or bowl, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until well combined.
Pour the dressing over the salad just before serving and toss until everything is evenly coated.

Notes

My Top Tip: After you toss the salad, let it sit for 5–10 minutes on the countertop to help the flavors meld.
Storage: Store leftover Italian chopped salad in the fridge for up to 3 days. I like to keep it in a large container with a lid so I can easily shake it before serving. If you plan on having leftovers, I recommend keeping the dressing separate and adding it only as needed.

Nutrition

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