“`html
There’s something incredibly satisfying about a salad that bursts with flavor, texture, and color, and this Italian Chopped Salad Recipe absolutely delivers on all fronts. Crisp romaine, juicy cherry tomatoes, and tangy pepperoncini come together with creamy mozzarella and savory salami in a lively blend that’s both refreshing and hearty. Tossed in a zesty, homemade dressing with garlic, oregano, and red wine vinegar, this salad is the perfect way to celebrate fresh ingredients with every bite. Whether you want a quick lunch, a colorful side, or a crowd-pleaser, this recipe is a fantastic go-to that’s endlessly adaptable and always delightful.
Ingredients You’ll Need
Every ingredient in this Italian Chopped Salad Recipe plays a vital role in creating the delicious balance of flavors and textures that make it so addictive. From crisp veggies to rich cheese and savory olives, each item adds something special.
- 4 cups romaine lettuce, chopped: The crunchy, fresh base that holds everything together.
- 1 cup cherry tomatoes, halved: Sweet bursts of juiciness that brighten every bite.
- 1 cup cucumber, diced: Adds a cool contrast and a mild, refreshing crunch.
- 1/2 cup red bell pepper, diced: A slight sweetness and vibrant color boost.
- 1/4 cup red onion, finely chopped: Sharpness that cuts through the richness.
- 1/2 cup black olives, sliced: Salty depth and a distinct Mediterranean touch.
- 1/2 cup pepperoncini peppers, sliced: Tart, mildly spicy notes that enliven the salad.
- 1/2 cup mozzarella cheese, cubed or mini balls: Creamy texture that melts in your mouth.
- 1/4 cup salami, diced (optional): Adds savory, slightly spicy meatiness for extra heartiness.
- 1/4 cup fresh basil, chopped: Bright, aromatic herbaceousness that ties the salad together.
- 1/4 cup extra virgin olive oil: The rich, fruity base of the dressing.
- 3 tablespoons red wine vinegar: Zesty acidity that balances the oil and fresh ingredients.
- 1 teaspoon Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
- 1 garlic clove, minced: Aromatic punch that elevates every forkful.
- 1 teaspoon dried oregano: Classic Italian herb that complements all the salad’s flavors.
- Salt and freshly ground black pepper, to taste: Essential seasonings to enhance each ingredient’s natural taste.
How to Make Italian Chopped Salad Recipe
Step 1: Combine the Fresh Ingredients
Start by tossing together the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, sliced black olives, pepperoncini peppers, mozzarella, diced salami if you’re using it, and fresh basil in a large bowl. The key here is to use fresh, crisp vegetables for the best crunch and flavor contrast.
Step 2: Whisk Together the Dressing
In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk vigorously until the ingredients are well emulsified and the dressing has a lovely glossy texture. This dressing is what brings all the salad’s components together with a zingy, aromatic pop.
Step 3: Toss Salad with Dressing
Pour the dressing over the salad ingredients and gently toss everything to coat each piece evenly. Be gentle so you keep the salad’s crispness intact while ensuring every bite is flavor-packed. This part is all about balance and harmony.
Step 4: Serve Fresh or Chill Briefly
While this salad is fantastic served immediately for peak crunch and freshness, letting it chill in the fridge for 15-20 minutes allows the flavors to meld beautifully. Either way, it’s a vibrant and satisfying dish.
How to Serve Italian Chopped Salad Recipe
Garnishes
Add some finishing touches to make your salad even more special. Freshly grated Parmesan or a sprinkle of crushed red pepper flakes can enhance its Italian flair. A few more torn basil leaves scattered on top add brightness and a pop of green that’s as beautiful as it is delicious.
Side Dishes
This Italian Chopped Salad Recipe pairs wonderfully with crusty garlic bread or a warm focaccia to soak up every bit of that zingy dressing. For something heartier, grilled chicken or shrimp elevate the salad into a full meal that’s light but filling.
Creative Ways to Present
Try layering this salad in a clear glass pitcher or jar for a stunning, colorful display if you’re serving guests. You can also serve it on a wooden board alongside antipasti like prosciutto and marinated artichokes for an impressive Italian platter experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover salad, keep it in an airtight container in the refrigerator and add any dressing just before serving to maintain the fresh crunch. The salad components can hold their texture well for about 1 to 2 days without wilting.
Freezing
Since this Italian Chopped Salad Recipe is full of fresh vegetables and cheese, it’s not recommended to freeze it. Freezing can change the texture of the veggies and the mozzarella, making the salad soggy and less enjoyable.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary. If you want a warm dish with similar flavors, consider serving the salad alongside warm garlic bread or freshly roasted meats instead.
FAQs
Can I omit the salami and still have a flavorful salad?
Absolutely! The salami adds a meaty, savory element, but the salad is packed with flavor from the olives, pepperoncini, and herbs, so it’s fantastic as a vegetarian option too.
What can I use instead of mozzarella cheese?
Fresh mozzarella is ideal for this recipe’s creamy texture, but you can swap it for cubed feta or even provolone if you prefer a sharper or saltier cheese.
How long does the salad stay fresh after tossing with the dressing?
For optimal crunch, it’s best eaten within a few hours after dressing. If you prepare ahead, store the salad and dressing separately and combine just before serving.
Is it okay to add other vegetables?
Definitely! Feel free to customize your Italian Chopped Salad Recipe with ingredients like artichoke hearts, roasted red peppers, or even some cooked pasta for a heartier twist.
Can I make this salad vegan?
Yes, by skipping the mozzarella and salami, and double-checking the dressing ingredients, you’ll have a fresh and tasty vegan salad option that’s just as vibrant.
Final Thoughts
Trying this Italian Chopped Salad Recipe is like inviting a little sunshine onto your plate. It’s fresh, zesty, and packed with irresistible textures and flavors that make every mouthful a celebration of Italian-inspired goodness. Whether you keep it simple or personalize it with your favorite extras, this salad is sure to become a fast favorite in your recipe collection. Give it a go and enjoy the delicious freshness that comes from a job well chopped and tossed!
“`
Print
Italian Chopped Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Fat
Description
This Italian Chopped Salad is a vibrant and refreshing blend of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and savory ingredients like mozzarella, black olives, and pepperoncini peppers. Tossed in a tangy red wine vinegar and garlic dressing with fresh basil and oregano, this salad offers a perfect balance of bright, fresh flavors with a hint of Italian zest. Quick to prepare, it makes an ideal healthy appetizer or side dish that can be served immediately or chilled for enhanced flavor.
Ingredients
Salad
- 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
- 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, mix together the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, sliced black olives, sliced pepperoncini peppers, mozzarella cheese cubes or mini balls, diced salami (if using), and fresh chopped basil. Ensure all ingredients are evenly distributed.
- Prepare the Dressing: In a small bowl or a jar with a lid, whisk or shake 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 fully emulsified and smooth.
- Toss the Salad: Pour the prepared dressing over the combined salad ingredients. Gently toss using salad tongs or spoons to coat all components evenly with the dressing without bruising the lettuce.
- Serve or Chill: Serve the salad immediately to enjoy a fresh crunch, or cover and refrigerate for 15-20 minutes if you prefer the flavors melded and slightly chilled before serving.
Notes
- For a vegetarian version, omit the salami or replace it with plant-based deli slices.
- To reduce sodium, rinse the olives and pepperoncini peppers before adding to the salad.
- This salad is best served fresh but can be kept chilled for up to 1 day.
- Add toasted pine nuts or walnuts for an extra crunch and nutty flavor.
- Feel free to substitute red wine vinegar with balsamic vinegar for a sweeter dressing profile.
