Save
This Italian Chopped Salad is a fresh and vibrant dish that makes a wonderful light meal or side for any occasion. It pairs beautifully with pizza, pasta, or your favorite cookout dishes. The flavors come together effortlessly with a bright lemon vinaigrette and a colorful mix of crisp lettuce, peppery radicchio, juicy tomatoes, creamy mozzarella, and tangy pepperoncini.
I made this salad first for a casual family dinner and now it’s a go-to whenever I want something easy and impressive. The balance of textures and flavors really surprised me from the first bite.
Ingredients
- Extra-virgin olive oil: forms the flavorful base of the lemon vinaigrette, choose a fruity and good-quality oil
- Lemon juice: adds brightness and a fresh zing to the dressing, preferably freshly squeezed
- Red wine vinegar: provides acidity to balance the olive oil and lemon juice
- Shallot: finely chopped for subtle sweetness and aroma in the dressing
- Garlic clove: finely chopped to lend a gentle pungency and depth
- Dried oregano: adds classic Italian herb notes, look for vibrant green leaves
- Sea salt: enhances all the flavors naturally
- Freshly ground black pepper: for mild heat and complexity
- Iceberg lettuce: crisp and mild, great for adding crunch
- Radicchio: slightly bitter and colorful, balances the sweetness of tomatoes
- Red onion: thinly sliced for a sharp bite
- Cherry tomatoes: halved or quartered for juicy bursts of flavor
- Canned chickpeas: rinsed and drained for protein and creaminess
- Fresh pearl mozzarella: soft and milky, must be well-drained to avoid watering down the salad
- Provolone cheese: diced, adds a slightly sharp and smoky note
- Pepperoncini: stemmed and sliced, provides a piquant tanginess
- Oregano for garnish: fresh or dried, to finish with an herby touch
Step-by-Step Instructions
- Make the Dressing:
- Whisk together the olive oil, lemon juice, red wine vinegar, finely chopped shallot, garlic, dried oregano, sea salt, and fresh black pepper in a small bowl. Set aside to let the flavors meld.
- Prepare the Lettuce and Radicchio:
- Cut the iceberg lettuce in half lengthwise through the core, then remove the core. Slice the lettuce into thin 1/4-inch strips. Do the same with the radicchio for a beautiful contrast of color and flavor.
- Combine the Salad Ingredients:
- In a large bowl, add the sliced lettuce and radicchio along with halved or quartered cherry tomatoes, rinsed chickpeas, drained pearl mozzarella, diced provolone, and sliced pepperoncini. Gently drizzle the prepared dressing over the salad and toss carefully to avoid bruising the delicate ingredients.
- Season and Garnish:
- Taste and adjust seasoning with sea salt and freshly ground black pepper. Toss again and finish by sprinkling extra oregano on top for a refreshing herb aroma. Serve immediately for the best texture.
Save
My favorite ingredient has to be the pepperoncini which gives the salad a nice zing and ties all the other flavors together. I remember making this salad for a summer picnic and everyone kept going back for more because of that little spicy kick.
Storage Tips
If you need to store leftovers, keep the salad and dressing separate to avoid sogginess. The salad components will stay crisp in an airtight container in the fridge for up to one day. Dress just before serving for the freshest texture.
Ingredient Substitutions
Try substituting radicchio with radishes or arugula if you want a different type of bite and color. For cheeses, fresh mozzarella balls can replace pearl mozzarella, and fontina can stand in for provolone if needed. Use apple cider vinegar instead of red wine vinegar for a milder vinegar note.
Serving Suggestions
Serve this salad alongside grilled chicken or fish for a light yet satisfying dinner. It also makes a great side at barbecues paired with ribs or burgers. Add crusty bread to soak up the lemony dressing and enjoy every last drop.
Cultural Context
Chopped salads have long been a staple in Italian-American cuisine, prized for their easy assembly and ability to showcase fresh, quality ingredients all chopped uniformly. This salad echoes the classic flavors of Southern Italy with its blend of cheeses, pepperoncini, and oregano.
Recipe FAQs
- → What cheeses work best in this salad?
Fresh pearl mozzarella and diced provolone provide creamy, mild flavors that complement the crisp vegetables and tangy dressing well.
- → How is the lemon vinaigrette made?
It’s made by whisking extra-virgin olive oil with lemon juice, red wine vinegar, finely chopped shallot and garlic, dried oregano, sea salt, and freshly ground black pepper.
- → Can I prepare this salad ahead of time?
For best texture, prepare the vinaigrette separately and toss with the salad just before serving to keep greens crisp.
- → What adds the mild heat in this salad?
Sliced pepperoncini peppers lend a subtle, tangy heat that enlivens the overall flavor without overpowering the other ingredients.
- → Are there vegetarian options for this salad?
Yes, omitting any cured meats and seasoning with extra salt while assembling keeps the salad fresh and vegetarian-friendly.