Vegetarian Italian Chopped Salad
Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will ...
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
- ½ medium head of radicchio*, finely chopped (about 2 cups)
- ½ medium red onion, chopped (about 1 cup)
- 2 ribs celery, chopped
- 1 pint cherry tomatoes, thinly sliced
- ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)
- ⅓ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon honey
- 2 cloves garlic, pressed or minced
- 10 twists freshly ground black pepper
- ¼ teaspoon salt, more to taste
- Pinch of red pepper flakes, for heat (optional)
Steps
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In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
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To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn’t knock your socks off (I usually add one to two more pinches of salt).
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If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| chopped romaine lettuce* | 10 ounces | - | - |
| ½ medium head of radicchio* | 2 cup | - | - |
| ½ medium red onion | 1 cup | - | - |
| ribs celery | 2 | - | - |
| pint cherry tomatoes | 1 | $0.75/kg | $0.07 |
| ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers | - | - | - |
| ⅓ cup oil-packed sun-dried tomatoes | - | - | - |
| 1 can | - | - | |
| 1 cup | - | - | |
| ⅓ cup extra-virgin olive oil | - | - | - |
| ⅓ cup red wine vinegar | - | - | - |
| Dijon mustard | 1 tablespoon | - | - |
| dried oregano | 2 teaspoons | - | - |
| honey | 1 teaspoon | - | - |
| garlic | 2 cloves | - | - |
| twists freshly ground black pepper | 10 | - | - |
| ¼ teaspoon salt | - | - | - |
| Pinch of red pepper flakes | - | - | - |
*Estimated market prices, may vary by region
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