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An overhead photo of the ingredients for the chopped salad neatly arranged in a serving bowl, just before being tossed together. Next to this is a bowl of the vinaigrette, lemons, a cloth napkin, and bowls of salt, pepper, and pepperoncini.
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Italian Chopped Salad 

Colorful Italian chopped salad is both sweet and tangy, crunchy and juicy, and altogether harmonious. Radicchio and fennel add interest to leafy romaine and radicchio, and sweet bell peppers balance briny green olives and a sweet and sharp red wine vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Entree/Salad, Salad, Sides/Salad
Cuisine: Italian, Italian/Mediterranean
Diet: Vegetarian
Servings: 6
Author: Candace Nagy

Ingredients

For the Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/8 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 teaspoons honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed garlic
  • Kosher salt
  • Freshly ground black pepper

For the Salad:

  • 3 hearts (18 ounces) romaine lettuce, chopped
  • 1/2 small head radicchio, chopped
  • 1/2 cup thinly sliced fennel bulb
  • 1/3 cup thinly sliced red onion
  • 1 medium orange bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup grape tomatoes, halved
  • 1/3 cup pitted green olives, halved if large
  • 1/2 cup sliced pepperoncini peppers
  • Parmesan cheese, shaved (optional)

Instructions

  • Prepare the vinaigrette. In a small bowl or measuring cup, add the olive oil, lemon juice, red wine vinegar, mustard, and honey and whisk until smooth and emulsified. Then add the oregano, garlic, and salt and pepper. Whisk together until well combined and set aside.
  • Mix the salad. Combine all of the salad ingredients in a large bowl or serving dish, arranging them in stripes, if you like.
  • Dress and serve. Give the vinaigrette a vigorous whisk, then pour over the salad, toss to mix evenly and serve. Finish with shaved parmesan — either to the top of the serving dish or to each individual serving.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, honey, and olives used in this recipe.
  • Make Ahead: While this salad tastes best when prepared just before serving, you can save time by doing some of the chopping and slicing ahead of time (up to 2 days). Be sure to refrigerate each ingredient separately in airtight containers, adding a dry paper towel to the romaine and radicchio to help absorb excess moisture that can make them slimy. You can also make the vinaigrette up to 2 weeks ahead of time, storing it in the refrigerator in an airtight container. Mix well before using. If you anticipate leftovers, it’s a good idea to refrain from tossing the entire salad with the vinaigrette. Instead, add the dressing to the individual servings so you can store any leftovers separately, as noted above.

Nutrition

Calories: 213.6kcal | Carbohydrates: 10.7g | Protein: 1.2g | Fat: 19.5g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 14.1g | Sodium: 144.5mg | Potassium: 240.2mg | Fiber: 2.1g | Sugar: 6.5g | Vitamin A: 993.1IU | Vitamin C: 79.4mg | Calcium: 25.7mg | Iron: 0.7mg

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