Italian Chopped Salad Recipe

This light-yet-filling chopped Italian salad is packed with all the best things about Spring: fresh veggies, mozzarella cheese, crispy croutons, and a fresh homemade Italian dressing.

Course Salad

Cuisine Italian

Keyword homemade Italian dressing, how to make Italian salad dressing, Italian chopped salad, Italian salad recipe

Prep Time 15

Servings servings

Calories 300kcal

Author Beth Pierce

Ingredients

Italian Dressing

3 tablespoons red wine vinegar
2 cloves garlic crushed
1 teaspoon granulated sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil

Italian Salad

8 cups chopped romaine lettuce
2 cups sliced tomatoes
1/3 cup very thinly sliced red onions
1 cup whole pepperoncini
1 cup Italian croutons
1/2 cup mozzarella pearls
1/2 cup black olives
1/4 lb Italian salami sliced
1 jar 7.5 ounces marinated quartered artichoke hearts drained
1/4 cup shredded Parmesan cheese

Instructions

In a small bowl, whisk together red wine vinegar, garlic, sugar, oregano, basil, parsley, salt, and black pepper. Slowly whisk in the olive oil.
In a large bowl, combine romaine, tomatoes, red onions, pepperoncini, croutons, mozzarella pearls, black olives, salami, and artichoke hearts. Drizzle with dressing and sprinkle with Parmesan cheese; toss and serve promptly.

Notes

Make the dressing in advance and store it in an airtight container or mason jar in the fridge. It will keep for up to 4 weeks. The olive oil will solidify in the fridge. Just remove it from the fridge for 45 minutes before tossing the salad.
Substitute a portion of the romaine for mixed spring greens or iceberg lettuce.
If you prefer purchase sliced pepperoncini for a bit of pepper in each bite.
Use Campari tomatoes, grape tomatoes, or cherry tomatoes.
If you have trouble finding mozzarella pearls, cube a piece of fresh mozzarella.
For even more flavor, make your own homemade croutons.

Nutrition