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Italian Chopped Salad

A refreshing and satisfying medley of crisp lettuce, juicy tomatoes, creamy mozzarella, and savory salami, drizzled with a zesty dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head Iceberg Lettuce Chopped into bite-sized pieces.
  • 1 head Romaine Lettuce Chopped into bite-sized pieces.
  • 1 pint Cherry Tomatoes Diced into small pieces.
  • 1 each English Cucumber Diced into small pieces.
  • 8 ounces Fresh Mozzarella Cubed.
  • 1/4 to 1/2 pound Salami Cubed.
  • 4 ounces Provolone Cheese Cubed.
  • 1 14-ounce can Chickpeas Rinsed under cold water.
  • 2 Tablespoons Pepperoncinis Finely chopped (optional).
  • 1/4 each Red Onion Thinly sliced (optional).
  • 1/2 cup Extra-Virgin Olive Oil For dressing.
  • 1/4 cup Red Wine Vinegar For dressing.
  • 1 clove Garlic Minced, for dressing.
  • 1/2 teaspoon Dried Oregano For dressing.
  • 1/2 teaspoon Dijon Mustard For dressing.
  • 1/2 teaspoon Salt For dressing.
  • 1/2 teaspoon Pepper To taste.
  • 1 each Shaved Parmesan Cheese For garnish.

Method
 

Preparation
  1. Chop the iceberg and romaine lettuce into bite-sized pieces.
  2. Dice the cherry tomatoes and cucumber into small pieces.
  3. Cut the fresh mozzarella, salami, and provolone cheese into small cubes.
  4. If using, finely chop the pepperoncini and slice the red onion thinly.
  5. Rinse the chickpeas under cold water and consider marinating them briefly for enhanced flavor.
Combining
  1. In a large mixing bowl, combine all the prepared salad ingredients and mix gently.
Dressing
  1. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, mustard, salt, and pepper until emulsified.
  2. Drizzle the dressing over the salad and toss right before serving.

Notes

Best served chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing.