Description
A vibrant and refreshing Italian Chopped Salad featuring a crisp mix of iceberg lettuce, radicchio, cherry tomatoes, chickpeas, and an assortment of cheeses, all tossed in a tangy lemon and red wine vinegar dressing with herbs and garlic. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Vegetables and Greens
- 1 head iceberg lettuce, chopped
- 1 small head radicchio, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 4-5 pepperoncini, sliced
Cheese
- 1 cup pearl mozzarella, halved
- 1 cup provolone cheese, diced
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together lemon juice, red wine vinegar, finely chopped shallot, minced garlic, and dried oregano until combined.
- Emulsify the Dressing: Slowly drizzle in the extra-virgin olive oil while continuously whisking to create a smooth and emulsified dressing.
- Season the Dressing: Add salt and freshly ground black pepper to taste, adjusting the flavors to your preference.
- Assemble the Salad: In a large bowl, combine the chopped iceberg lettuce, thinly sliced radicchio, red onion, halved cherry tomatoes, and rinsed chickpeas thoroughly.
- Add Cheese and Pepperoncini: Gently fold in the pearl mozzarella halves, diced provolone cheese, and sliced pepperoncini, ensuring they are evenly distributed.
- Toss the Salad: Pour the prepared dressing over the salad ingredients and toss gently to coat everything evenly without crushing the vegetables.
- Serve: Transfer the salad to serving plates or a large bowl and enjoy immediately for the freshest taste.
Notes
- For a spicier kick, add more pepperoncini or include some of their juice in the dressing.
- To make this salad ahead, keep the dressing separate and toss just before serving to maintain crispness.
- This salad pairs well with crusty Italian bread or as a side to grilled meats.
- Feel free to substitute provolone with other Italian cheeses like fontina or Parmesan for different flavor profiles.
