Italian Chopped Salad

11 Jun. 18 Go Back to Recipes

Italian Chopped Salad

Lemon Herb Italian Dressing:

3 tablespoons olive oil

2 tablespoons fresh lemon juice (or bottled if you must)

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 ½ teaspoons oregano

1 teaspoon EACH parsley, basil

1/2 teaspoon EACH garlic powder, salt

¼ teaspoon black pepper

Large Salad Bowl:

4 cups romaine lettuce (roll up romaine leaves, slice thinly)

½ head (2 cups) radicchio, chopped

1 ½ cups cherry tomatoes, halved

1 cucumber, chopped

½ red pepper, diced

½ red onion, sliced

10-12 large fresh basil leaves, chopped

5 pepperoncini, thinly sliced

1 can chickpeas or garbanzo beans, drained, rinsed, and dry as possible

1 cup chopped ham (or use all salami)

1/2 cup chopped salami (or use all ham)

4 ounces fresh mozzarella, cubed (or aged provolone, sliced into strips)

½ cup Kalamata olives, optional

In a 2-cup storage container, mix the Lemon Herb Italian Dressing. Refrigerate.

To a large bowl, add all salad ingredients. Gently toss.

Just before serving, stir or shake the dressing and add to the salad, only what you’ll be eating immediately. The salad doesn’t sit well with dressing so keep it separate until ready to eat.