Description
A vibrant and flavorful Italian Chopped Salad featuring crisp romaine, fresh vegetables, tangy pepperoncini, savory salami, and creamy mozzarella, all tossed in a zesty homemade red wine vinaigrette. Perfect as a light lunch or a refreshing side dish that comes together quickly in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup mozzarella cheese, cubed or mini balls
- 1/4 cup salami, diced (optional)
- 1/4 cup fresh basil, chopped
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large salad bowl, add the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, sliced pepperoncini peppers, mozzarella cheese, diced salami if using, and chopped fresh basil. Toss lightly to mix all ingredients evenly.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until the dressing is smooth and well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Gently toss everything together to ensure all vegetables and cheese are evenly coated with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for a crisp and fresh texture, or cover and chill it in the refrigerator for 15-20 minutes to allow the flavors to meld beautifully before serving.
Notes
- The salami is optional and can be omitted to make this salad vegetarian.
- For a gluten-free option, ensure that the salami used is gluten-free.
- You can substitute fresh mozzarella balls with shredded mozzarella if preferred.
- Feel free to add some toasted pine nuts or sliced almonds for added crunch.
- To make the salad vegan, omit mozzarella and salami and consider adding plant-based cheese alternatives.
- The salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
