Mary’s Italian Chopped Salad with Homemade Vinaigrette
Something I don't think about very much during the holidays? Salad. But by the time January rolls around, I start getting hungry for nutritious leafy greens again. So refreshing after all those holiday meals! Today I'm gonna share a recipe for my favorite chopped Italian salad with you. My whole family loves this one. What I love about this salad is that it’s great on its own or paired with pasta, chicken, fish, or steak. So versatile—but in my opinion, it’s best with an Italian menu.
My trick for making a vinaigrette: use a mason jar to mix it up!
If you loWith an incredible combination of flavorful ingredients tossed in a bright vinaigrette, this Italian salad is perfect for serving at home and bringing along to dinner parties. By the way, the secret ingredient is the vinaigrette. Not only is it delicious, but it’s also a snap to make. Just put all the ingredients into a glass jar, pop the lid on, and shake. I like to make a double batch and keep it in the fridge all week. Yum!
In truth, I make this Italian chopped salad recipe all year round.
I serve this salad all year round, but I especially enjoy it in the Spring and Summer, so keep this recipe in your back pocket for those warmer months. It’s crunchy and tangy, and the pepperoncini adds a little kick. It’s healthy, packed with flavor, and super colorful. Looks beautiful on any table.
Tips on how to customize your Italian chopped salad
And it doesn’t have to be light, either—you can make it a hearty meal if you like. Sometimes I make it the main dish and toss two cups of cooked (and cooled, of course) ditalini pasta in the mix. I recommend serving this with a loaf of warm, crusty bread. Oh, my mouth is watering! Whether you need a simple, healthy dinner tonight or an impressive dish for your next potluck gathering, give this chopped Italian salad a try.
Pro tip: use a mandoline slicer for cutting the onions into thin slices!
I like thinly sliced onions in a salad, but it’s really a challenge to do with a knife. Even with a good knife, you need to be careful when you’re dicing. So, to get those red onion rounds really, really thin, use a mandoline slicer. You will find this little tool is well worth the investment!
Mary’s Italian Chopped Salad Recipe with Homemade Vinaigrette
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 2 garlic cloves, minced
- A pinch of red pepper flakes, optional
- 2 tablespoons grated Parmesan cheese
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 ¼ cups extra-virgin olive oil
- 1 small red onion, peeled and sliced into ⅛-inch rounds
- 1 can (14 ounces) garbanzo beans; drained, rinsed, and patted dry
- 5 cups Romaine lettuce (about 2 medium heads) coarsely chopped into 1-inch pieces
- 2 cups radicchio (about 1 medium head), sliced into ¼-inch strips
- 2 cups cherry or teardrop tomatoes, halved
- 1 medium cucumber, cut into ¼-inch dice
- 4 ounces provolone cheese, cut into ¼-inch strips
- 5 pepperoncini, stems removed, thinly sliced
- ½ cup pitted Kalamata olives
- 2 ounces grated Parmesan cheese
Instructions
- In a jar with a tight-fitting lid, combine all of the vinaigrette ingredients. Put the lid on and give the jar a good shake. Your vinaigrette can be prepared up to one week ahead—just make sure to refrigerate it if you’re not using it right away. Take the vinaigrette out of the fridge about 15 minutes before you dress your salad.
- In a large bowl, combine your prepared vegetables, provolone cheese, pepperoncini, and kalamata olives. Drizzle the salad with dressing, just enough to lightly coat everything. Toss gently to combine and sprinkle the top of the salad with the Parmesan cheese and serve.
