Endlessly customizable, this Italian chopped salad recipe has romaine, radicchio, chickpeas, sun-dried tomatoes, pepperoncini and so much more. Add protein for carnivores or keep it vegetarian.
- For salad
- 2 romaine hearts, chopped
- 1 small head radicchio, chopped
- 1–15 ounce can chickpeas, drained and rinsed
- 1/2 small red onion, thinly sliced
- 3/4 cup chopped sun-dried tomatoes from a jar, oil drained
- 5 pepperoncini, thinly sliced
- 1/3 cup sliced pitted black olives
- 1/3 cup crumbled gorgonzola cheese
- 1 tablespoon chopped parsley
- For dressing
- 1 garlic clove, minced
- 1 teaspoon oregano
- 1 pinch red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey
- 2 teaspoon whole grain mustard
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- 1/4 cup olive oil
- To make the salad, combine the romaine, radicchio, chickpeas, onions, sun-dried tomatoes, pepperoncini, olives, gorgonzola and parsley in a large bowl.
- Stir the salad ingredients together.
- For the vinaigrette, in a small bowl whisk together the garlic, oregano, red pepper flakes, salt, pepper, honey, mustard, vinegar, lemon juice and olive oil.
- Drizzle the vinaigrette into the salad, tossing to combine.
If you want to make a few swaps, try these:
- Cheese: torn fresh mozzarella, cubed provolone, shaved parmesan
- Tomatoes: halved cherry or grape tomatoes
- Olives: Kalamata, Castelvetrano or Cerignola
And if you want to add a few things, try these:
- Hard-boiled eggs
- Protein: grilled, roasted or rotisserie chicken, steak, salmon, shrimp
- Homemade croutons
- Nuts or seeds (walnuts, pistachios, sunflower seeds, pepitas)
Leftover salad can be stored in the fridge in an airtight container up to 3 days. Store the vinaigrette in a separate jar.
Keywords: italian chopped salad, chopped salad recipe