Italian Chopped Salad Mix (Printable Version)
A fresh mix of crisp greens, cheeses, and tangy accents tossed in lemon vinaigrette.
# Everything You’ll Need:
→ Lemon Vinaigrette
01 -
1/4 cup extra-virgin olive oil
02 -
1 1/2 tablespoons lemon juice
03 -
1 tablespoon red wine vinegar
04 -
1/2 shallot, finely chopped
05 -
1 garlic clove, finely chopped
06 -
1 tablespoon dried oregano
07 -
1/2 teaspoon sea salt
08 -
Freshly ground black pepper, to taste
→ Salad
09 -
1 small head iceberg lettuce
10 -
1 head radicchio
11 -
1/2 small red onion, thinly sliced
12 -
1 pint cherry tomatoes, halved or quartered
13 -
1 can (15 oz) chickpeas, rinsed and drained
14 -
4 ounces fresh pearl mozzarella, drained
15 -
4 ounces provolone cheese, diced
16 -
5 pepperoncini peppers, stemmed and sliced
17 -
1 teaspoon dried oregano, for garnish
18 -
Sea salt and freshly ground black pepper, to taste
# Steps to Cook:
01 -
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, finely chopped shallot, garlic, dried oregano, sea salt, and freshly ground black pepper until emulsified. Set aside.
02 -
Cut the iceberg lettuce in half through the core and remove it. Slice the lettuce lengthwise into 1/4-inch strips. Repeat this process with the radicchio.
03 -
In a large bowl, combine the chopped iceberg lettuce, radicchio, cherry tomatoes, chickpeas, pearl mozzarella, diced provolone, sliced pepperoncini, and thinly sliced red onion.
04 -
Drizzle the prepared vinaigrette over the salad and toss gently to coat. Season with sea salt and freshly ground black pepper to taste, toss again, then sprinkle with dried oregano before serving.
# Extra Suggestions:
01 -
For a vegetarian version, omit the optional Genoa salami and adjust seasoning with additional salt as needed.