Description
A vibrant and refreshing Italian chopped salad packed with colors, textures, and flavors, perfect for summer meals.
Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved or quartered
- 1 can chickpeas, rinsed and drained
- 4 ounces fresh pearl mozzarella, drained
- 4 ounces provolone cheese, diced
- 5 pepperoncini, stemmed and sliced
- 1 teaspoon oregano, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
- Whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl to make the dressing; set aside.
- Cut the iceberg lettuce in half through the core and scoop out the core. Slice the lettuce lengthwise into 1/4-inch strips.
- Repeat the cutting process with the radicchio.
- In a large bowl, combine the chopped lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini.
- Drizzle with the dressing and gently toss to coat.
- Season with additional salt and pepper to taste, and toss again. Sprinkle with extra oregano, and serve immediately.
Notes
This salad is perfect for summer gatherings and can be stored for 2-3 days in the fridge. Keep the dressing separate until serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg