If you are craving a fresh, vibrant, and utterly satisfying salad with a delightful burst of Mediterranean flavors, this Italian Chopped Salad Recipe has you covered. Perfectly balanced with crisp romaine, juicy cherry tomatoes, zesty pepperoncini, and creamy mozzarella, every bite delivers an irresistible combination that will brighten up your meal. Whether you want a quick lunch, a side dish for dinner, or a crowd-pleaser at your next gathering, this salad is a fresh twist on a classic that’s as colorful as it is delicious.
Ingredients You’ll Need
The beauty of this Italian Chopped Salad Recipe lies in its simple but essential ingredients. Each item plays a special role in crafting a symphony of flavors and textures – from the crunchy lettuce and crisp vegetables to the salty olives and creamy cheese. The dressing ties everything together with a tangy and herbaceous finish that’s truly unforgettable.
- 4 cups romaine lettuce, chopped: The crisp, refreshing base for a sturdy salad.
- 1 cup cherry tomatoes, halved: Adds juicy sweetness and vibrant color.
- 1 cup cucumber, diced: Brings a cool crunch that balances the other textures.
- 1/2 cup red bell pepper, diced: Offers a mild sweetness and bright red hue.
- 1/4 cup red onion, finely chopped: Provides just the right amount of sharpness and bite.
- 1/2 cup black olives, sliced: Adds a briny, savory depth to the salad.
- 1/2 cup pepperoncini peppers, sliced: Brings a mildly spicy, tangy punch.
- 1/2 cup mozzarella cheese, cubed or mini balls: The creamy element that softens and enriches every forkful.
- 1/4 cup salami, diced (optional): For a savory, meaty note that takes the salad to the next level.
- 1/4 cup fresh basil, chopped: Infuses a fragrant herbal freshness that feels unmistakably Italian.
- 1/4 cup extra virgin olive oil: The foundation of the dressing, offering smoothness and fruity richness.
- 3 tablespoons red wine vinegar: Adds acidity and brightness that wakes up all the flavors.
- 1 teaspoon Dijon mustard: Gives the dressing a subtle tang and helps emulsify the ingredients.
- 1 garlic clove, minced: Injects a lovely garlicky warmth to the dressing.
- 1 teaspoon dried oregano: Brings a classic Italian herbaceous note.
- Salt and freshly ground black pepper, to taste: Essential seasonings to enhance every element.
How to Make Italian Chopped Salad Recipe
Step 1: Prepare Your Fresh Ingredients
Start by chopping the romaine lettuce into bite-sized pieces to build a crisp, green foundation. Halve the cherry tomatoes to release their juicy sweetness, dice the cucumber and red bell pepper to add refreshing crunch and vibrant color, and finely chop the red onion for that vital punch of flavor. Slice the black olives and pepperoncini peppers, and cube the mozzarella or use mini mozzarella balls for creamy, melty pockets of goodness. If you’re including salami, dice it finely, and finish off with freshly chopped basil to bring that fresh Italian aroma.
Step 2: Whisk Together the Dressing
In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, and Dijon mustard. Add in the minced garlic and dried oregano, then season with salt and freshly ground black pepper. Whisk everything together vigorously until the dressing is well emulsified and aromatic. This tangy, herby dressing is what elevates your salad to something truly special.
Step 3: Combine and Toss the Salad
Dump all the salad components into a large bowl. Pour your freshly made dressing over the chopped ingredients and toss gently but thoroughly, making sure every leaf and piece is coated. This ensures each bite is packed with flavor and texture in perfect harmony.
Step 4: Serve or Chill
For ultimate freshness and crunch, serve the salad immediately. However, if you prefer the flavors to meld beautifully, refrigerate it for 15-20 minutes before serving. This resting time lets the dressing soak in and the ingredients marry their tastes wonderfully.
How to Serve Italian Chopped Salad Recipe
Garnishes
To amp up the appeal and texture, consider garnishing with fresh basil leaves or even thinly shaved Parmesan cheese. A sprinkle of toasted pine nuts or cracked black pepper can also add a delightful crunch and aroma, making the salad even more irresistible.
Side Dishes
This Italian Chopped Salad pairs brilliantly with grilled chicken, crusty garlic bread, or a simple bowl of pasta. You can easily turn it into a light main course by adding protein such as grilled shrimp or chickpeas, making it versatile for lunch or dinner.
Creative Ways to Present
Instead of serving in a single large bowl, try layering the salad in individual Mason jars or colorful bowls for a charming presentation. You can also serve it as a bed for bruschetta toppings or alongside antipasti platters to impress guests with both taste and style.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. To keep it fresh and crisp, it’s best to keep the dressing separate until ready to eat, especially if the salad includes lettuce and fresh vegetables.
Freezing
This Italian Chopped Salad Recipe is not suitable for freezing because fresh vegetables and cheese do not retain their texture well after being frozen and thawed. It’s best enjoyed fresh for the best flavor and crunch.
Reheating
Since this salad is served cold, reheating is not recommended. Enjoy it chilled or at room temperature for all the intended fresh and zesty flavors to shine through.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the mozzarella and salami, and consider adding a protein like chickpeas or tofu for a satisfying vegan version.
How long can I store the salad after mixing it with dressing?
It’s best eaten within 1-2 days after dressing to maintain crispness and flavor. After that, the veggies might start to wilt.
Can I use a different type of cheese?
Yes! Fresh mozzarella is traditional, but you could sub in feta or shaved Parmesan depending on your preference.
What’s the best way to add protein to this salad?
Diced grilled chicken, cooked shrimp, or cubed salami are perfect options that complement the flavors without overwhelming the salad.
Is it possible to prep parts of this salad in advance?
Definitely. You can chop all the veggies and prepare the dressing a day ahead, but keep the dressing separate and toss everything together right before serving.
Final Thoughts
This Italian Chopped Salad Recipe isn’t just a salad; it’s an experience filled with textures and flavors that bring sunshine to any table. It’s straightforward to make, customizable to your taste, and always a favorite amongst friends and family. Next time you want to add a fresh, lively dish to your meal lineup, give this salad a try—you might just find a new go-to recipe for every season.
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Italian Chopped Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
A vibrant and refreshing Italian Chopped Salad that combines crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and colorful bell peppers with tangy olives, pepperoncini, mozzarella, and optional salami. Tossed in a zesty homemade vinaigrette featuring extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, and oregano, this salad is perfect for a light, quick meal or a flavorful side dish.
Ingredients
Salad Ingredients
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup mozzarella cheese, cubed or mini balls
- 1/4 cup salami, diced (optional)
- 1/4 cup fresh basil, chopped
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, sliced pepperoncini peppers, cubed or mini mozzarella balls, diced salami if using, and chopped fresh basil. Mix gently to blend all the flavors.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until the dressing is well emulsified and flavorful.
- Toss the Salad: Pour the prepared dressing over the mixed salad ingredients. Toss gently but thoroughly to ensure every piece of vegetable and cheese is lightly coated with the vinaigrette for optimal flavor.
- Serve or Chill: Serve the salad immediately for a fresh, crisp texture. Alternatively, chill it in the refrigerator for 15-20 minutes to allow the flavors to meld together more deeply before serving.
Notes
- For a vegetarian version, omit the salami or substitute with a plant-based protein.
- To make it gluten-free, ensure the salami is gluten-free or omit it entirely.
- Add toasted pine nuts or walnuts for extra crunch if desired.
- Use fresh oregano instead of dried for a more vibrant herb flavor when available.
- The salad is best served fresh to maintain crispness but can be chilled briefly for enhanced melding of flavors.
