Italian Chopped Salad

Ingredients on top of a bed of lettuce in a bowl.

Italian chopped salad is filled with fresh greens and flavorful toppings like mozzarella, salami, pepperoncini, and sun-dried tomatoes. It makes a great lunch salad or side salad for your meal.

Prep Time 20

Total Time 20

Servings side salads

Author Heather

Ingredients

Salad

2 large romaine lettuce hearts
½ red onion thin sliced
1 pint cherry tomatoes halved
4 ounces sliced pepperoncini
4 ounces sun-dried tomatoes julienned
15 ounces canned chickpeas drained and rinsed
4 ounces salami thin sliced
4 ounces mozzarella pearls

Dressing

6 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Instructions

Wash and dry the lettuce, then chop into bite size pieces. Add to a large bowl along with the remaining salad ingredients: red onion, cherry tomatoes, pepperoncini, sun-dried tomatoes, chickpeas, salami, and mozzarella pearls. Set aside.
In a small bowl, add olive oil, vinegar, dijon mustard, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine.
Store salad and dressing in the refrigerator, separately, until ready to serve. Just before serving, pour dressing over salad ingredients and toss until evenly coated. Or, toss salad ingredients and serve with dressing to the side.

Notes

Servings: Recipe makes 6+ side salads or 4 large lunch salads.
Planning for leftovers: Dressed salad does not keep well. Only add dressing to salad you plan on serving immediately. Store leftover salad and dressing separately in the refrigerator.
Leftovers: Leftover salad (without dressing) will keep for 2-3 days in the refrigerator.
Variations: Salami can be substituted with chopped ham or pepperoni. Romaine can be substituted with any fresh greens you have on hand.

Nutrition