Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A colorful and flavorful Italian chopped salad featuring crisp romaine, radicchio, mozzarella cubes, dry Italian salami, and a zesty homemade red wine vinaigrette topped with shaved Parmesan.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 head romaine lettuce, roughly chopped
  • 1 cup chopped radicchio lettuce
  • 8 ounces fresh mozzarella, cut into 1/4-inch cubes
  • 4 ounces dry Italian salami, cut into matchsticks
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (2.25-ounce) can sliced black olives, rinsed and drained
  • 1 yellow bell pepper, diced
  • 1/2 English cucumber, diced
  • 6 pepperoncini, sliced
  • 1 cup grape tomatoes, halved
  • 1/3 cup chopped red onion
  • 1/2 cup shaved Parmesan cheese
  • For the dressing:
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, grated
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. To assemble the salad, place the chopped romaine and radicchio in a large bowl. Layer on the mozzarella cubes, salami, chickpeas, black olives, diced bell pepper, cucumber, sliced pepperoncini, grape tomatoes, and chopped red onion.
  2. Drizzle the dressing over the salad and gently toss everything together. Finish by sprinkling shaved Parmesan over the top and serve right away for the best crunch and flavor.
  3. For the dressing: In a medium-sized bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, grated garlic, dried oregano, and crushed red pepper flakes if using. Season with salt and pepper to taste.

Notes

Prep ahead: Make the dressing up to one week in advance and chop veggies 1-2 days before storing in airtight containers in the fridge., To keep salad crisp, store dressing separately and toss salad just before serving., For extra crunch, add toasted pine nuts, sunflower seeds, or slivered almonds., Vegetarian option: omit salami and add more chickpeas or roasted peppers., Vegan option: omit cheeses and salami; add marinated artichokes, avocado, and nuts., Swaps: Substitute salami with prosciutto, soppressata, or pepperoni; use provolone, pecorino, or Asiago cheese instead of mozzarella., Grain bowl option: add cooked farro, quinoa, or couscous for a heartier meal.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 kcal per serving
  • Fat: 25 g per serving
  • Carbohydrates: 20 g per serving
  • Protein: 18 g per serving