Italian Chopped Salad
This Italian Chopped Salad is brimming with mozzarella, salami, peppers, tomatoes and olives, plus a zesty lemon herb vinaigrette!
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 6 servings
Ingredients
Lemon Herb Vinaigrette
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- kosher salt
- pepper
Italian Chopped Salad
- 1 head romaine lettuce, finely chopped
- 1/2 head radicchio, thinly shredded
- 1 pint cherry tomatoes, halved
- 1 cup chopped English cucumber
- 1/4 red onion, thinly sliced
- 3 oz Italian salami, cut into matchsticks
- 1/2 cup sliced kalamata or green olives
- 1/2 cup pickled teardrop peppers
- 1 cup mini mozzarella balls (bocconcini)
- 2 oz provolone cheese, diced
- fresh basil leaves
- 1/4 cup freshly grated parmesan cheese
Instructions
- Make the dressing. Combine the dressing ingredients in mason jar. Use an immersion blender to blend the dressing until smooth and emulsified. Season to taste with salt and pepper.
- Assemble. Toss all the salad ingredients together and toss with as much dressing as desired.
Storage Instructions
- Once assembled and dressed, this salad is best eaten within a few hours of serving. However, the deconstructed elements of this salad may be stored separately in airtight containers for 4-6 days in the fridge.You can make the dressing ahead of time and keep it in the fridge for up to 2 weeks. It can also be doubled or tripled to make extra.
Nutrition
Calories: 386kcalCarbohydrates: 12gProtein: 14gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 35mgSodium: 781mgPotassium: 649mgFiber: 4gSugar: 5gVitamin A: 9793IUVitamin C: 30mgCalcium: 288mgIron: 3mg
