Italian chopped salad is filled with fresh greens and flavorful toppings like mozzarella, salami, pepperoncini, and sun-dried tomatoes. This recipe makes 6 or more side salads, or 4 large lunch salads.
Wash and dry your lettuce, then chop into bite size pieces. Add to a large bowl along with your remaining salad ingredients: red onion, cherry tomatoes, pepperoncini, sun-dried tomatoes, chickepeas, 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.
Recipe will make 6 or more side salads, or 4 large lunch salads.
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.
Leftover salad (without dressing) will keep for 2-3 days in the refrigerator.
Salami can be substituted with chopped ham or pepperoni.
Romaine can be substituted with any fresh greens you have on hand.