Description
This vibrant Italian Chopped Salad is a fresh and flavorful dish featuring crisp iceberg lettuce, slightly bitter radicchio, juicy cherry tomatoes, creamy mozzarella and provolone cheeses, tender chickpeas, and tangy pepperoncini. Tossed in a zesty homemade oregano-lemon dressing, this salad makes a perfect light lunch or side for any Italian-inspired meal.
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red vinegar
- 1/2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
Salad
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved or quartered
- 1 can chickpeas, rinsed and drained
- 4 ounces fresh pearl mozzarella, drained
- 4 ounces provolone cheese, diced
- 5 pepperoncini, stemmed and sliced
- 1 teaspoon oregano, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make the dressing. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red vinegar, finely chopped shallot, finely chopped garlic, dried oregano, sea salt, and freshly ground black pepper until well combined. Set the dressing aside to allow flavors to meld.
- Prepare the greens. Cut the small head of iceberg lettuce in half through the core and remove the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat the same process with the radicchio, slicing it into thin strips to balance its slightly bitter flavor with the crisp iceberg.
- Combine the salad ingredients. In a large mixing bowl, add the sliced iceberg lettuce and radicchio along with the halved or quartered cherry tomatoes, rinsed and drained chickpeas, fresh pearl mozzarella, diced provolone cheese, thinly sliced red onion, and sliced pepperoncini peppers.
- Toss the salad. Drizzle the prepared dressing over the salad ingredients and gently toss everything together to coat evenly with the dressing. Be careful to toss lightly so as not to bruise the delicate greens and cheeses.
- Final seasoning and serve. Season the salad with additional sea salt and freshly ground black pepper to taste. Sprinkle with extra oregano as a garnish for an added herbal note. Serve immediately for the freshest flavor and best texture.
Notes
- For a vegan version, omit the mozzarella and provolone or substitute with vegan cheese alternatives.
- Personalize the salad by adding olives or roasted red peppers for extra depth.
- Use fresh oregano instead of dried for a brighter herb flavor.
- This salad is best served immediately but can be refrigerated for up to 1 day with dressing stored separately to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
