Description
This Italian Chopped Salad is better than any restaurant version you have ever had! It is loaded with freshly chopped veggies like cucumber, red onion, and tomatoes along with briny olives, peppers, and artichokes. All of that goodness is piled on top of cool, crisp romaine lettuce, tossed in a zesty, robust Italian dressing. It is a gourmet Italian salad you can serve as a side or main dish that is also vegetarian and gluten-free!
Ingredients
Scale
- 1 bunch of romaine lettuce – About 4-6 cups sliced into ribbons
- 1 cup cherry tomatoes – quartered
- 1 cup chopped cucumber
- 1 cup chopped artichoke hearts – I like the marinated ones
- 3/4 cup pitted kalamata olives – sliced
- 1/3 cup mild banana peppers – chopped
- 1/3 cup roasted red peppers – chopped
- 1/4 cup diced red onion
- 1 cup cubed mozzarella
- 1 (15oz) can chickpeas – drained and rinsed
- 1/4 cup fresh sliced basil leaves
- Robust Italian Dressing
Instructions
- Add all salad ingredients to a large salad bowl. I added the sliced romaine lettuce first and then added the rest of the ingredients on top of the lettuce.
- Make the dressing. Add all dressing ingredients to a mason jar fitted with a lid and shake well to emulsify or add the ingredients to small bowl and whisk well to combine and emulsify until slightly creamy.
- Pour the dressing over the salad and toss to coat everything in the dressing.
- Serve cold and enjoy!
Notes
- Mix up the greens and use fresh arugula, spinach, or kale.
- Add some more protein like sliced salami, pepperoni, or cooked chicken breast.
- Make it dairy-free and leave out the cubed mozzarella cheese.
- This salad is best if eaten right away or stored undressed in the refrigerator for up to one day before you dress and serve it.
- Prep Time: 10
- Category: Quick and Easy Salads
- Method: Tossed
- Cuisine: Italian