Zesty Italian Chopped Salad (Printable)
Vibrant Italian chopped salad with romaine, radicchio, peppers and shaved Parmesan in a zesty vinaigrette.
# What You'll Need:
→ Vegetables
01 - 2 cups romaine lettuce, chopped
02 - 1 cup radicchio, chopped
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup roasted red peppers, sliced
07 - 1/2 cup yellow bell pepper, chopped
08 - 1/2 cup pepperoncini peppers, sliced
→ Cheese
09 - 1/2 cup shaved Parmesan cheese
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon dried oregano
15 - 1 garlic clove, minced
16 - 1/2 teaspoon crushed red pepper flakes
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Optional Additions
19 - 1/3 cup Kalamata olives, pitted and sliced
# How To Make:
01 - In a large salad bowl, combine the romaine lettuce, radicchio, cherry tomatoes, cucumber, red onion, roasted red peppers, yellow bell pepper, and pepperoncini peppers. Toss gently to distribute evenly.
02 - Scatter the shaved Parmesan and Kalamata olives over the top of the vegetable mixture.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, minced garlic, crushed red pepper flakes, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the salad just before serving. Toss gently to combine, ensuring all ingredients are evenly coated.
05 - Serve immediately, garnished with extra shaved Parmesan if desired.
# Expert Tips:
01 -
- Every single bite gives you a different combination of crunch, tang, and salty richness, so you never get bored halfway through the bowl.
- It comes together in twenty minutes with zero cooking, which makes it the ultimate save when you are hungry and impatient.
- The dressing is sharp and garlicky enough to stand up to hearty greens but wont overpower the sweet tomatoes and peppers.
02 -
- If you dress the salad and let it sit for more than ten minutes, the radicchio and romaine will start to collapse and you will lose the satisfying crunch that makes this dish special.
- Tasting the dressing before you pour it on is non negotiable, because the acidity of your lemon and vinegar can vary wildly and you may need to adjust with a pinch more salt or a splash of oil.
03 -
- Let the dressing sit for five minutes after whisking so the dried oregano rehydrates and the garlic mellows slightly in the acid before it hits the greens.
- Rubbing the dried oregano between your palms directly over the dressing bowl releases its oils and makes it taste twice as fragrant.