This Italian chopped salad is packed with sweet and salty flavors, cut into the perfect bite-sized pieces. Served with a simple and hearty Italian salad dressing for the salad of the summer.
Servings 4servings
Course Salads
Cuisine Italian
Ingredients
1head romaine lettuce
2roasted red peppers
4sun-dried tomatoes
400gcanned chickpeas drained and rinsed
½cupgreen olives
½cupmozzarella pearls
10cherry tomatoes
1red onion
¼cuphard cheese
1teaspoonpepperoncinooptional
Dressing:
2tablespoonolive oil
1teaspoonDijon mustard
1teaspoonhoney
1teaspoonred wine vinegar
1teaspoonItalian seasoning
1teaspoonoregano
1teaspoonthyme
2garlic cloves
2tablespoonhard cheese
Method
Chop your ingredients into bite-size pieces (I use the mozzarella pearls as my size guide and aim to get everything else a similar size!) and put all of the salad ingredients in a large bowl.
1 head romaine lettuce, 2 roasted red peppers, 4 sun-dried tomatoes, 400 g canned chickpeas, ½ cup green olives, ½ cup mozzarella pearls, 10 cherry tomatoes, 1 red onion, ¼ cup hard cheese, 1 tsp pepperoncino
Mix up the dressing ingredients by combining everything except the hard cheese and seasoning in a jar, stir until emulsified, and then stir in the hard cheese and seasonings. Then pour your dressing over your salad and toss together.
A traditional Italian chopped salad will also have salami or a similar type of cured meat - being vegetarian, I haven’t added this. You could use a plant-based style salami if you want that flavor addition, but honestly, this salad is wonderfully balanced and delicious as it is!I also like to coat my chickpeas in a spicy peperonchini sauce (with Italian red chilies) for a bit of a kick to my salad. This is optional but a nice touch if you enjoy spice!