Recipe
Classic Italian Chopped Salad
Experience the vibrant flavors of Italy with this classic chopped salad. Full of fresh ingredients and tossed in a delightful homemade dressing, this salad is sure to impress with its bold and satisfying taste.
Ingredients
Ingredients for the Dressing | |
|---|---|
3⁄4 | teaspoon kosher salt |
1⁄2 | teaspoon fresh coarse ground black pepper |
1⁄2 | teaspoon dried oregano |
2 | cloves garlic cloves, finely minced |
3 | tablespoons red wine vinegar |
2 1⁄2 | teaspoons Dijon mustard |
1⁄2 | cup extra virgin olive oil |
Ingredients for the Salad | |
1 | head romaine lettuce, chopped, washed in ice cold water and dried |
1 | head small head radicchio, shredded, washed in ice cold water and dried |
4 | genoa salami, finely chopped |
4 | slices sliced provolone cheese, thinly sliced into strips |
15 | canned garbanzo beans, rinsed and drained |
1⁄4 | red onion, thinly sliced vertically |
1 | pint grape tomatoes, halved lengthwise |
1 | tablespoon fresh basil, thinly sliced |
Instructions
For the Dressing | |
|---|---|
| 1. | Pour the kosher salt, fresh coarse ground black pepper, dried oregano, finely minced garlic cloves, red wine vinegar, Dijon mustard, and extra virgin olive oil into a screw-top glass jar. Shake vigorously until well-combined. |
For the Salad | |
| 1. | Toss the chopped romaine lettuce and shredded radicchio with the prepared dressing until evenly coated. Reserve any extra dressing for serving on the side. |
| 2. | Arrange the dressed greens on plates and top them with finely chopped genoa salami, thinly sliced provolone cheese, rinsed and drained garbanzo beans, thinly sliced red onion, halved grape tomatoes, and thinly sliced fresh basil. |
| 3. | Drizzle the salad with any leftover dressing or serve the remaining dressing on the side for an added burst of flavor. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 625.3 kcal |
| Protein | 21.4 g |
| Fat | 46 g |
| Carbohydrates | 34.7 g |
| Fiber | 9.2 g |
| Sugar | 4.4 g |
Published on Aug 09, 2024 by Luminița
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