If you’re craving a salad that bursts with vibrant colors, fresh textures, and bold flavors, this Italian Chopped Salad Recipe is exactly what you need. It combines crisp iceberg lettuce with the slight bitterness of radicchio, the tangy zip of pepperoncini, and the creamy richness of mozzarella and provolone cheeses, all brought together by a zesty, homemade lemon and red wine vinaigrette. This salad isn’t just a side dish; it’s a celebration on your plate that’s quick to prepare and sure to become a favorite at your table.
Ingredients You’ll Need
Every ingredient in this Italian Chopped Salad Recipe plays a crucial role, from the crunchy base to the luscious cheeses and tangy dressing. These simple but essential ingredients come together to create a harmonious balance of flavors and textures that will keep you coming back for more.
- Iceberg lettuce: Provides a crisp, refreshing crunch that forms the perfect salad foundation.
- Radicchio: Adds a vibrant color and a slight bitterness that contrasts beautifully with the other components.
- Red onion: Thinly sliced for just the right sharpness and a touch of sweetness.
- Cherry tomatoes: Halved to add juicy bursts of natural sweetness and acidity.
- Chickpeas (15 oz can): Drained and rinsed for a subtle nuttiness and satisfying texture.
- Pearl mozzarella: Halved to provide creamy richness that melts in your mouth.
- Provolone cheese: Diced perfectly to add a savory, slightly tangy note.
- Pepperoncini: Sliced thinly to deliver a gentle spicy and tangy kick.
- Lemon juice: The fresh acidity that brightens up the dressing and salad.
- Red wine vinegar: Contributes a bold, tangy depth to the vinaigrette.
- Shallot: Finely chopped for a subtle onion flavor that’s less overpowering than regular onions.
- Garlic: Minced to infuse the dressing with a savory warmth.
- Dried oregano: Adds an aromatic, earthy Italian touch to the salad dressing.
- Extra-virgin olive oil: Slowly whisked in to emulsify the dressing and lend a rich, fruity body.
- Salt and freshly ground black pepper: Season to taste to enhance all the flavors beautifully.
How to Make Italian Chopped Salad Recipe
Step 1: Prepare the Dressing
Start by whisking together lemon juice, red wine vinegar, finely chopped shallot, minced garlic, and dried oregano in a small bowl. This vibrant base blends tartness, aromatic herbs, and a subtle pungency that’s the heart of your dressing. Slowly whisk in the extra-virgin olive oil until the dressing becomes smooth and emulsified. Season with salt and freshly ground black pepper, tasting as you go to get it just right.
Step 2: Assemble the Salad Base
In a large mixing bowl, combine the chopped iceberg lettuce and thinly sliced radicchio for a beautiful color contrast and balanced bitterness. Add thinly sliced red onion, halved cherry tomatoes, and rinsed chickpeas for a medley of textures and fresh flavors. This combination offers a satisfying crunch, juicy bursts, and hearty notes.
Step 3: Add the Cheeses and Pepperoncini
Gently fold in the halved pearl mozzarella and diced provolone cheese, as their creamy, slightly tangy profiles elevate the salad’s richness. Sprinkle in the sliced pepperoncini to introduce a pleasant, tangy heat that keeps every bite exciting and zesty.
Step 4: Toss It All Together
Drizzle the freshly made dressing over the salad ingredients and toss gently but thoroughly, ensuring every leaf and chunk is evenly coated. This step melds all the flavors wonderfully while preserving the crispness and integrity of the salad components.
Step 5: Serve Immediately
Transfer the salad to serving plates or a large communal bowl and serve right away. The freshness of the ingredients shines best when enjoyed immediately after tossing, so dig in and savor the lively textures and bold, balanced flavors.
How to Serve Italian Chopped Salad Recipe
Garnishes
To elevate your Italian Chopped Salad Recipe, sprinkle some freshly grated Parmesan cheese or toasted pine nuts on top for an extra nutty crunch. Fresh basil leaves add that unmistakable herbaceous aroma which complements the oregano in the dressing beautifully.
Side Dishes
This salad pairs perfectly with rustic Italian breads or garlic focaccia to soak up every bit of that zesty dressing. It also stands wonderfully alongside grilled chicken, seafood, or even a hearty pasta dish for a well-rounded, satisfying meal.
Creative Ways to Present
For a fun twist, try serving this salad layered in a clear glass trifle bowl to highlight all the colorful ingredients. Alternatively, use individual mason jars for single servings—perfect for picnics or meal prep that stays fresh and vibrant.
Make Ahead and Storage
Storing Leftovers
Keep leftover Italian Chopped Salad Recipe in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, store the dressing separately and toss the salad just before serving.
Freezing
Because this salad includes fresh leafy greens, tomatoes, and cheese, freezing is not recommended as it will compromise texture and flavor. Stick to fresh preparation or refrigerate leftovers promptly.
Reheating
This salad is best enjoyed fresh and cold, so reheating isn’t necessary or recommended. If you do want a warm element, consider serving it alongside a hot main course rather than warming the salad itself.
FAQs
Can I use other types of lettuce for this Italian Chopped Salad Recipe?
Absolutely! While iceberg lettuce gives a delightful crunch and crispness, you can substitute or combine it with romaine, butter lettuce, or other greens you prefer without compromising flavor.
Is this salad suitable for vegetarians?
Yes, this Italian Chopped Salad Recipe is perfect for vegetarians, as it features no meat and focuses on fresh vegetables, chickpeas, and cheeses for protein and flavor.
How can I make this salad vegan?
Simply omit the mozzarella and provolone cheeses or swap them with your favorite vegan cheese alternatives. Ensure your dressing ingredients are vegan-friendly as well.
What can I use instead of pepperoncini?
If pepperoncini is hard to find, try substituting with mild banana peppers or pickled jalapeños to maintain that tangy, spicy bite in the salad.
How long does the dressing keep?
The dressing can be made in advance and stored in the refrigerator for up to 3 days in a sealed container. Give it a good whisk or shake before using, as the oil may separate over time.
Final Thoughts
This Italian Chopped Salad Recipe is a dazzling way to bring fresh, exciting flavors to your meal with little effort but maximum satisfaction. Whether you’re whipping it up for a casual lunch, a side for dinner, or a dish to impress guests, its combination of textures, colors, and tastes will have everyone asking for seconds. Give it a try—you might just discover your new favorite salad!
Print
Italian Chopped Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Italian Chopped Salad featuring a crisp mix of iceberg lettuce, radicchio, cherry tomatoes, chickpeas, and an assortment of cheeses, all tossed in a tangy lemon and red wine vinegar dressing with herbs and garlic. Perfect as a light lunch or a flavorful side dish.
Ingredients
Vegetables and Greens
- 1 head iceberg lettuce, chopped
- 1 small head radicchio, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 4–5 pepperoncini, sliced
Cheese
- 1 cup pearl mozzarella, halved
- 1 cup provolone cheese, diced
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together lemon juice, red wine vinegar, finely chopped shallot, minced garlic, and dried oregano until combined.
- Emulsify the Dressing: Slowly drizzle in the extra-virgin olive oil while continuously whisking to create a smooth and emulsified dressing.
- Season the Dressing: Add salt and freshly ground black pepper to taste, adjusting the flavors to your preference.
- Assemble the Salad: In a large bowl, combine the chopped iceberg lettuce, thinly sliced radicchio, red onion, halved cherry tomatoes, and rinsed chickpeas thoroughly.
- Add Cheese and Pepperoncini: Gently fold in the pearl mozzarella halves, diced provolone cheese, and sliced pepperoncini, ensuring they are evenly distributed.
- Toss the Salad: Pour the prepared dressing over the salad ingredients and toss gently to coat everything evenly without crushing the vegetables.
- Serve: Transfer the salad to serving plates or a large bowl and enjoy immediately for the freshest taste.
Notes
- For a spicier kick, add more pepperoncini or include some of their juice in the dressing.
- To make this salad ahead, keep the dressing separate and toss just before serving to maintain crispness.
- This salad pairs well with crusty Italian bread or as a side to grilled meats.
- Feel free to substitute provolone with other Italian cheeses like fontina or Parmesan for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
