Italian Chopped Salad
This Italian Chopped Salad is a vibrant mix of fresh vegetables, savory meats, and a tangy homemade Italian dressing, perfect for a healthy and flavorful meal.
Equipment
- 1 Salad bowl large
- 1 Whisk
- 1 Knife sharp
Ingredients
Salad Ingredients
- 1 head romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup salami chopped
- 1/2 cup mozzarella balls
- 1/4 cup black olives sliced
Instructions
Preparation
- Wash and dry all the vegetables. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, and dried basil. Season with salt and pepper to taste.
- In a large salad bowl, combine the chopped vegetables. Drizzle the dressing over the salad and toss until everything is evenly coated.
- If using, add the chopped salami, mozzarella balls, and sliced black olives to the salad. Gently toss to combine.
Serving
- For the best flavor and texture, serve the salad immediately after dressing. Enjoy as a light meal or side dish.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy.
Notes
Pro Tips: Use fresh, high-quality ingredients for the best flavor. Ingredient Substitutions: Use spinach or arugula instead of romaine. How to Serve: Serve as a main dish or alongside grilled proteins. Storage & Freshness: Store dressing separately to prevent wilting. Make-Ahead Tips: Chop vegetables in advance and store separately.