Description
Italian Chopped Salad is a vibrant and flavorful salad featuring crisp romaine lettuce, juicy cherry tomatoes, fresh cucumber, red onion, olives, optional savory meats, creamy mozzarella, and aromatic basil. Tossed in a zesty red wine vinaigrette, this salad is quick to prepare, nutritious, and perfect as a side or main dish for any occasion.
Ingredients
Scale
Vegetables
- 2 cups romaine lettuce, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
Proteins and Cheese
- 1/2 cup salami or pepperoni, diced (optional)
- 1/2 cup mozzarella cheese balls or diced mozzarella
Herbs
- 1/4 cup fresh basil leaves
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt, to taste
- Freshly cracked black pepper, to taste
Optional Extras
- Capers, artichoke hearts, or roasted red peppers (quantity as desired)
Instructions
- Prepare the Vegetables: Wash and dry all vegetables thoroughly. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, thinly slice the cucumber and red onion. If using, slice olives and any optional veggies at this stage.
- Chop the Proteins and Cheese: Dice the salami or pepperoni into small cubes to evenly distribute meat flavor throughout the salad. Cut mozzarella into bite-sized chunks or use mini mozzarella balls for convenience.
- Combine Ingredients in a Bowl: In a large mixing bowl, toss together the romaine, cherry tomatoes, cucumber, red onion, olives, salami, mozzarella, and fresh basil leaves gently to mix flavors without bruising delicate herbs.
- Make the Dressing: In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, salt, and freshly cracked black pepper until emulsified and well-blended.
- Dress and Toss: Pour the dressing over the salad and toss everything gently but thoroughly, ensuring each ingredient is lightly coated and flavorful.
Notes
- Use fresh, high-quality vegetables and herbs for the best flavor.
- Chop all ingredients uniformly for balanced bites and easier eating.
- Add dressing just before serving to keep the salad crisp and avoid sogginess.
- Allow the salad to sit for 10–15 minutes after tossing to let flavors meld.
- Adjust the ratio of vinegar to olive oil to suit your personal taste preference.
- Store leftovers in an airtight container refrigerated up to 2 days; keep dressing separate to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
Keywords: Italian chopped salad, fresh salad, easy salad, gluten free salad, healthy salad, vegetarian salad, quick salad, summer salad