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
Scale
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.
