Italian Chopped Salad with Homemade Vinaigrette

Course: Appetizer or Salad

Cuisine: Italian / American

Prep Time: 20

Chill time for lettuce and vinaigrette: 1

Total Time: 1 20

Servings:

Calories: 212kcal

Author: Kris Longwell

Italian Chopped Salad with Homemade Vinaigrette is a crisp, colorful mix of fresh veggies, savory meats, and cheese tossed in a zesty homemade dressing for the perfect start to any Italian meal.

Print Recipe

Ingredients

1 cup Italian dressing click the link for the recipe
½ head iceberg lettuce
1 romaine heart
½ cup Genoa salami chopped
½ cup Mortadella chopped
½ cup smoked ham chopped
½ cup Mozzarella balls fresh, halved
¼ cup red onion finely chopped
½ cup cucumber seeded and chopped
½ cup black olives pitted and halved
½ cup green olives pitted and halved
½ cup Kalamata olives pitted and halved
½ cup garbanzo beans drained
½ cup radishes thinly sliced and roughly chopped
¾ cup cherry tomatoes halved
salt and pepper
½ teaspoon dried oregano
½ cup pepperoncini peppers

Instructions

Do Ahead - Make the Vinaigrette (Italian Dressing) and Prep the Lettuce

Put all of the ingredients in a jar and shake vigorously. Chill for at least one hour.
1 cup Italian dressing
Cut the iceberg (half of the head) into two quarters. Rinse under cool water. Drain, cut-side down on paper towels. Rinse the Romaine leaves under cool water and pat dry. Chill in the fridge for 1 hour.
½ head iceberg lettuce, 1 romaine heart

Assemble the Salad

Chop the chilled lettuce and then place it on a large platter. Arrange all of the salad components over the lettuce. Shake the jar of dressing and then drizzle about ¼ to ½ cup of it over the salad. Add a pinch of salt, pepper, and dried oregano over the salad. Save a few of the pepperoncini peppers to garnish the salad.
½ cup Genoa salami, ½ cup Mortadella, ½ cup smoked ham, ½ cup Mozzarella balls, ¼ cup red onion, ½ cup cucumber, ½ cup black olives, ½ cup green olives, ½ cup Kalamata olives, ½ cup garbanzo beans, ½ cup radishes, ¾ cup cherry tomatoes, salt and pepper, ½ teaspoon dried oregano
Use a pair of salad utensils (or tongs) to gently toss the salad until fully combined. Top with a few pepperoncini peppers.
½ cup pepperoncini peppers
Serve immediately, preferably with chilled salad plates.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Make Ahead: Chop meats, cheese, and veggies in advance, but wait to dress the salad until just before serving to keep it crisp.
Ingredient Swaps: Use your favorite mix of olives, cheeses, or Italian meats to customize the flavors.
Storage: Leftovers will keep in the fridge for up to 2 days, though the lettuce may soften once dressed.

Nutrition

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