Italian Chopped Salad

Italian Chopped Salad is an addicting, crunchy salad full of tomatoes, cucumbers, and onions topped with a variety of ingredients and dressed with a light & tangy homemade Italian dressing.

5 from 2 votes

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Course: Salads

Cuisine: Italian

Prep Time: 10

Additional Time: 10

Total Time: 20

Servings: servings

Calories: 226kcal

Author: Jennifer Stewart

Ingredients

4 cups romaine lettuce chopped
1 1/2 cups chickpeas rinsed ~ one 15oz can
1 cup Radicchio chopped
1 cup cucumber halved, sliced
2 cups cherry tomatoes halved
1/2 cup red onion chopped
8 pepperoncini peppers stemed, seeded, sliced
1/2 cup Kalamata olives pitted, halved
1 cup Salami chopped
1/2 cup Parmesan cheese shaved
10-12 large fresh basil leaves
1/2 cup Homemade Italian Dressing

Instructions

Prepare the lettuce. Slice the romaine lengthwise a few times and then crosswise into 1/2" ribbons.
Assemble the salad. Place the lettuce in a large bowl. Top with the radicchio, tomato, onion, chickpeas, cucumber, olives, pepperoncinis, and salami.
Dress and season. Drizzle the dressing over the salad and toss to mix. Sprinkle with cheese, salt, and pepper to taste. Garnish with basil leaves if desired.
Serve and enjoy! Serve right away. If serving later, leave off dressing and keep in the refrigerator to keep chilled.

Notes

*Radicchio can be expensive and sometimes hard to find. Feel free to substitute red cabbage.

Toss in a cup of chopped Giardiniera. You can also use a tablespoon of the brine solution in your vinaigrette to pick it up a bit too.

Chopped up zucchini or yellow squash. A garnish of thinly sliced carrots (use your peeler) will add a splash more color.

Try toppings from your grocery store salad bar. Feel free to add roasted red peppers, artichoke hearts, and even marinated mushrooms.

Use a bright, lemony, slightly sweet dressing. It balances the bitterness of the greens and the richness of the salami for a salad you won’t want to share.

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