This Italian Chopped Salad rivals any Italian eating place chopped salad there's.  It’s a busy salad, loaded with an expansion of elements to maintain your attention.  The Italian French dressing makes this salad completely addicting!

This Italian Chopped Salad is a fundamental chopped salad that’s loaded with taste and a scrumptious mixture of substances.  It’s splendid to serve with any Italian dish, grilled chicken or salmon, but filling enough to be a meal on its own.  perfect for decent summer nights, outside barbecues and potlucks.

This Italian Chopped Salad has been a own family favourite for a long time now.   It’s a imperative summer season salad that is loaded with such a lot of sweets that it's going to completely take hold of your interest and entertain you properly via your 2d helping. The little ensemble taking place in this salad is perfectly orchestrated. The ingredients, like a good marriage, have been intended for one another. This Italian Salad Dressing will probably grow to be your new favored. It’s a lovely Italian vinaigrette this is each mild and surprisingly flavorful and makes this salad shine.  in case you’re now not big on vinegar (like my son) – then just transfer the ratio and use often lemon juice.


  •  Half of a small red onion, halved through the core
  •  1 large head romaine lettuce
  •  1 medium head radicchio
  •  1 pint small sweet cherry tomatoes, halved through the stem ends
  •  1 large cucumber, peeled and seeded then cut in half and sliced
  •  1-1/2 cups canned garbanzo beans, drained and rinsed
  •  1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
  •  5 peperoncini, stems cut off and discarded, thinly sliced
  •  1/2 cup kalamata olives
  •  1/2 cup Oregano Vinaigrette
  •  Juice of 1/2 lemon
  •  Dired oregano, for sprinkling
  •  2-1/2 tablespoons red wine vinegar
  •  1-1/2 tablespoons dried oregano
  •  1 teaspoon dried basil
  •  1 tablespoon fresh lemon juice, plus more to taste
  •  2 garlic cloves, minced
  •  1-1/2 tablespoons minced kalamata olives
  •  2 tablespoons Parmesan cheese
  •  1/4 teaspoon freshly ground black pepper, plus more to taste
  •  1-1/2 cups good extra-virgin olive oil


  1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
  2. Drain the onion and pat dry with paper towels before adding them to the salad.
  3. Thinly slice the lettuce and radicchio.
  4. In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber, garbanzo beans, cheese, ,peperoncini, and onion slices.
  5. Toss to thoroughly combine the ingredients.
  6. Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
  7. Taste for seasoning and add more lemon juice, or vinaigrette if desired.
  8. Sprinkle with extra oregano and serve.


  1. Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
  2. Set aside for 5 minutes to marinate the oregano and basil.
  3. Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

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