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Italian Chopped Salad

  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Lunch & Dinner
  • Method: No Cook
  • Cuisine: Italian
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Lunch & Dinner
  • Method: No Cook
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

  • 6 cups chopped romaine lettuce
  • 115 oz can garbanzo beans, drained and rinsed
  • 1/3 cup roasted red peppers, chopped
  • 1/2 cup thinly sliced pepperoncini
  • 1/2 cup kalamata olives, sliced in half
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup grilled artichoke hearts, chopped
  • 1/2 cup diced English cucumber
  • 1/3 cup thinly sliced red onion
  • 4 oz soppressata or salami, diced
  • 1/4 cup fresh basil leaves, sliced into ribbons
  • 1/2 cup mozzarella balls, halved
  • 1/4 cup shaved parmesan cheese
  • salt and pepper to taste

Dressing

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • 1 large clove finely minced or pressed garlic
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Method

  1. Assemble the salad: Add all of the salad ingredients to a large mixing bowl.
  2. Make the dressing: Add the dressing ingredients to a large bowl and whisk together until well combined.
  3. Toss and Serve: Pour some of the dressing over the salad and toss. Add more dressing to taste, serve, and enjoy!

Keywords: italian chopped salad, chopped italian salad, italian chopped salad recipe, chopped salad