Description
A vibrant and hearty Italian Chopped Salad featuring fresh vegetables, meats, and a tangy red wine vinaigrette.
Ingredients
Scale
- Red Wine Vinaigrette
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- honey optional and to taste
- Salad
- 2 heads of romaine lettuce, chopped
- ½ head of radicchio
- 1 cup cherry or grape tomatoes, halved
- 1 cup fresh mozzarella pearls, drained
- 1 to 1 ½ cups salami, sliced
- ⅓ cup red onion, finely diced
- ⅓ cup sliced pepperoncini peppers
- ¼ cup sliced Kalamata olives
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- In a bowl or jar, combine all vinaigrette ingredients (except honey) and whisk or shake vigorously.
- Set the vinaigrette aside to develop flavors, refrigerate if making it a day in advance.
- On a large platter, layer the chopped romaine followed by the radicchio.
- Add tomatoes, salami, and mozzarella in visually appealing arrangements.
- Top with red onions, pepperoncini, olives, and sprinkle with Parmesan cheese.
- Garnish with fresh parsley and serve with vinaigrette on the side or dressed beforehand.
- Serve with lemon wedges or bread like biscuits or sourdough.
Notes
- Store-bought Italian dressing works as a substitute for homemade vinaigrette.
- Adjust salt in vinaigrette to taste for flavor enhancement.
- Add honey to balance out overly tangy flavors if necessary.
- Feel free to include extra protein options like shrimp or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg