Description
This Italian Chopped Salad is a refreshing and flavorful mix of crisp lettuce, radicchio, cherry tomatoes, chickpeas, mozzarella, provolone, and pepperoncini, all tossed in a zesty lemon vinaigrette. A perfect side dish or light meal!
Ingredients
Units
Scale
Lemon Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- freshly ground black pepper
For the Salad
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved or quartered
- 1 can chickpeas, rinsed and drained
- 4 ounces fresh pearl mozzarella, drained
- 4 ounces provolone cheese, diced
- 5 pepperoncini, stemmed and sliced
- 1 teaspoon oregano, for garnish
- sea salt and freshly ground black pepper
Instructions
- Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
- Cut the lettuce. Slice the iceberg lettuce and radicchio into strips.
- Combine ingredients. In a large bowl, mix the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat.
- Season and serve. Add salt, pepper, and extra oregano. Toss again and serve.
Notes
- Note: Gaby’s original recipe calls for 4 ounces cubed Genoa salami. To make this vegetarian, leave it out and season the salad with salt while assembling.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
