Italian Chopped Salad


This Italian Chopped Salad rivals any Italian restaurant chopped salad there is.  It’s a busy salad, loaded with a variety of ingredients to hold your attention.  The Italian vinaigrette makes this salad completely addicting!

This Italian Chopped Salad is a quintessential chopped salad that’s loaded with flavor and a delicious combo of ingredients.  It’s great to serve with any Italian dish, grilled chicken or salmon, yet filling enough to be a meal on its own.  Perfect for warm summer nights, backyard barbecues and potlucks.

This Italian Chopped Salad is perfect for those hot and humid summer days when the last thing you want to think about is cooking.

Truth-be-told…this salad is perfect no matter what the weatherman has to say about things. It’s perfect to serve at a BBQ or a pizza party or at a ski lodge with a hot bowl of soup. You’ll notice there’s no salami in this salad, making this a really healthy vegetarian Italian chopped salad.   This recipe is adapted from Nancy’s Chopped Salad in the Mozza Cookbook by Nancy Silverton.



INGREDIENTS:
  • Half of a small red onion, halved through the core
  • 1 large head romaine lettuce
  • 1 medium head radicchio
  • 1 pint small sweet cherry tomatoes, halved through the stem ends
  • 1 large cucumber, peeled and seeded then cut in half and sliced
  • 1-1/2 cups canned garbanzo beans, drained and rinsed
  • 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
  • 5 peperoncini, stems cut off and discarded, thinly sliced
  • 1/2 cup kalamata olives
  • 1/2 cup Oregano Vinaigrette
  • Juice of 1/2 lemon
  • Dired oregano, for sprinkling
VINAIGRETTE
  • 2-1/2 tablespoons red wine vinegar
  • 1-1/2 tablespoons dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2 garlic cloves, minced
  • 1-1/2 tablespoons minced kalamata olives
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1-1/2 cups good extra-virgin olive oil
DIRECTIONS:
  1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
  2. Drain the onion and pat dry with paper towels before adding them to the salad.


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