Italian Chopped Salad with Easy Homemade Dressing (Edit recipe)

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I cannot wait to share this recipe with you because this Italian chopped salad has been a family favorite for as long as I can remember. It is crisp, briny, cheesy, and completely satisfying. Cold, crunchy iceberg, salty provolone and parmesan, olives, pepperoncini, red onion, and hearty bites of salami all tossed in a simple, clean dressing that pulls everything together. It is bold, craveable, and proof that a salad can absolutely hold its own.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

16

Serves: 6

Ingredients

Italian Chopped Salad

1 whole Lettuce, Iceberg, whole head of lettuce, chopped
0.75 cup Genoa Salami, thinly sliced and chopped
0.75 cup Provolone Cheese, thinly sliced and chopped
0.75 cup Mozzarella Cheese, cut into cubes
0.75 cup Chickpeas, drained and rinsed
0.75 cup Castelvetrano Olives, pitted and chopped
0.25 cup Peperoncini Peppers, diced
0.25 cup Red Onion, thinly sliced

Dressing

0.5 cup Extra Virgin Olive Oil
0.333 cup Red Wine Vinegar
1 tsp Dijon Mustard
1 Tbsp Organic Oregano - Primal Palate
1 cup Parmesan Cheese, freshly grated
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop the iceberg lettuce into bite-sized pieces. Thinly slice and chop the salami and provolone, chop the olives, slice the red onion thin, chop the pepperoncini small, and drain and rinse the chickpeas.
Add all salad ingredients to a large bowl. Remember, these measurements are a guide. Add more of what you love, less of what you don’t.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until well combined.
Slowly pour the dressing over the salad, a little at a time, tossing as you go until it’s dressed to your liking. You may not need all of the dressing.
Finish by mixing in the freshly grated Parmesan, give it one last toss, and serve immediately.

Notes

When dressing the salad, add it slowly and toss as you go. You may not need all of the dressing, depending on how heavily dressed you like your salad.
Any extra dressing can be stored in an airtight container in the refrigerator for up to one week. Give it a good shake before using.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	613
Fat:	44 g
Carbohydrates:	24 g
Protein:	29 g
Cholesterol:	78 g
Sodium:	1217 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.