Best Italian Chopped Salad Recipes

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ITALIAN CHOPPED SALAD



Italian Chopped Salad image

The best classic Italian Chopped Salad, made with fresh, healthy ingredients! Crisp lettuce, salami, chickpeas and more make it unforgettable.

Provided by Erin Clarke / Well Plated

Categories     Salad

Time 45m

Number Of Ingredients 19

1/2 medium red onion (very thinly sliced)
1/2 cup chopped dry-packed sun-dried tomatoes
1 small bunch kale (about 8 ounces, curly or Lacinato kale)
Pinch kosher salt
1 large head romaine (chopped (about 4 cups))
1 pint cherry tomatoes (halved)
1 15-ounce can chickpeas (rinsed and drained)
4 ounces Provolone cheese (cut into 1/4-inch cubes (about 1 cup))
4 ounces salami (cut into bite-size pieces*)
1/2 cup stemmed and thinly sliced pepperoncini peppers
1/2 cup thinly sliced kalamata olives
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 cloves garlic (minced (about 1 teaspoon))
1/2 teaspoon honey
2 1/2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Place the red onion in a small bowl and cover with cold water (this step keeps the onion's flavor but removes some of its harsh aftertaste). Let sit while you prepare the rest of the salad.
  • Place the sun-dried tomatoes in a separate bowl and cover with hot water to rehydrate. Let sit while you prepare the rest of the salad.
  • Peel the kale leaves off of the stems and discard the stems. Chop the leaves into very thin ribbons. You will have about 6 cups. Place in a very large mixing bowl and sprinkle with a pinch of kosher salt. Grab the kale by big handfuls, massaging it with your hands until it turns dark green in color, feels softer, and is fragrant. Don't skip this step! It makes the kale tender and delicious.
  • To the bowl, add the romaine, cherry tomatoes, chickpeas, cheese, salami (if using), pepperoncini, and olives.
  • Mix up the dressing: in a large liquid measuring cup or small mixing bowl, whisk together all of the ingredients-olive oil, vinegar, mustard, garlic, honey, oregano, salt, and pepper. Alternatively, you can shake all of the ingredients together in a mason jar with a tight-fitting lid.
  • Drain the red onion and sun-dried tomatoes. Add to the bowl with the romaine mixture.
  • If serving the salad all at once, drizzle enough dressing on to lightly coat it, then toss to combine (when in doubt, start with less dressing. It's easy to over dress a salad!). Or, if you are serving the salad over a series of days, toss the salad without the dressing to combine, then dress only the portion you plan to eat right away. Taste and add extra salt or pepper as desired.

Nutrition Facts : ServingSize 1 (of 10), Calories 260 kcal, Carbohydrate 22 g, Protein 12 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 17 mg, Fiber 5 g, Sugar 6 g

SUPER ITALIAN CHOPPED SALAD



Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

Steps:

  • In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

ITALIAN CHOPPED SALAD



Italian Chopped Salad image

Italian Chopped Salad is stuffed with flavor and texture that is highly satisfying. Full of classic Italian flavors, this salad is going to be a huge hit at your next gathering!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 8

4 cups romaine (thinly chopped)
1 cup pepperoncinis (deseeded and sliced)
1 cup cherry tomatoes (chopped)
1 cup olives (sliced)
1/2 medium red onion (sliced)
1/2 cup italian salami (thinly sliced)
1 cup mozzarella cheese (cubed)
Recipe for Homemade Italian Dressing

Steps:

  • In a large bowl combine the romaine, pepperoncinis, cherry tomatoes, olives, red onions, salami, cheese, and dressing.
  • Make recipe for homemade italian dressing and use as much as desired. Toss the salad until combined.

Nutrition Facts : Calories 219 kcal, Carbohydrate 8 g, Protein 11 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 1032 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ITALIAN CHOPPED SALAD



Italian Chopped Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8

4 teaspoons red wine vinegar
1/4 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
2 cups finely chopped romaine lettuce (from 1/2 head)
2 cups finely chopped radicchio (from 1/2 large head)
1/2 cup drained canned white beans, rinsed and patted dry
8 oil-packed sun-dried tomato halves, drained and chopped

Steps:

  • Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

ITALIAN CHOPPED SALAD



Italian Chopped Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
  • For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
  • In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.

WINTER ITALIAN CHOPPED SALAD



Winter Italian Chopped Salad image

Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty and savory flavors.

Provided by Anna Stockwell

Categories     Salad     Orange Juice     Vinegar     Garlic     Oregano     Mustard     Artichoke     Chickpea     Lettuce     Radicchio     Celery     Orange     Cheese     Olive     Dinner     Wheat/Gluten-Free     Lunch     Winter

Yield 4-6 servings

Number Of Ingredients 16

3 Tbsp. fresh orange juice
3 Tbsp. red wine vinegar
1 large garlic clove, finely grated
1 Tbsp. chopped oregano
1 tsp. Dijon mustard
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 1/4 tsp. kosher salt, divided
1/2 lb. marinated artichoke hearts from a 12-oz. jar (about 1 1/2 cups), drained
4 oz. mini pepperoni rounds
2 (15.5-oz.) cans chickpeas, drained, rinsed, dried
1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)
1/2 head of radicchio, cut into 1" pieces (about 3 cups)
4 stalks celery, thinly sliced
2 navel oranges, peel and pith removed, cut into 1/2" pieces
1/2 lb. provolone cheese, cut into 1/2" pieces
1 cup pitted black olives, thinly sliced

Steps:

  • Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl.
  • Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18-20 minutes.
  • Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.

ITALIAN-HERO CHOPPED SALAD



Italian-Hero Chopped Salad image

This versatile lunch salad works well with whatever meats you have on hand. It's an Italian take on the chopped salad with spicy marinated vegetables and garlic-ciabatta croutons. The croutons and dressing can be made ahead and will stay fresh up to a week. Pack everything in a resealable container and you're ready to go.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 30m

Number Of Ingredients 10

1 cup cubed ciabatta
1 small clove garlic, minced
Provolone, finely grated (enough to coat ciabatta)
Kosher salt and freshly ground pepper
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon mayonnaise
Hoagie spread, such as Cento Diced Hot Cherry Pepper Hoagie Pepper Spread
Mixed greens, such as radicchio, endive, and arugula
Sliced roast turkey, salami, provolone, celery, and store-bought giardiniera (marinated vegetables)

Steps:

  • Preheat oven to 375 degrees. Toss ciabatta with garlic, extra-virgin olive oil, and enough finely grated provolone to coat lightly and evenly; season with kosher salt and freshly ground pepper. Bake until crisp and golden, about 10 minutes.
  • Stir together balsamic vinegar, olive oil, and mayonnaise. Add hoagie spread, salt, and pepper to taste and stir to combine.
  • Pack mixed greens in a resealable container with sliced roast turkey, salami, provolone, celery, and giardiniera. Pack dressing and croutons separately. Toss to combine just before eating.

ITALIAN CHOPPED SALAD RECIPE BY TASTY



Italian Chopped Salad Recipe by Tasty image

All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.

Provided by Tasty

Categories     Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 16

2 romaine hearts, thinly sliceds
1 small head of radicchio, thinly sliced
1 cup thinly sliced hard salami
½ cup thinly sliced Provolone cheese
1 cup cherry tomatoes, halved
15 oz 1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
½ cup thinly sliced pepperoncini
4 garlic cloves, minceds
2 teaspoons dijon mustard
½ cup finely grated parmesan cheese
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
½ cup olive oil

Steps:

  • Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
  • Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
  • Pour the vinaigrette over the salad and toss to coat.
  • Enjoy!

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