This simple chopped salad, inspired by the type of salad you might find at an Italian-American restaurant, has lots of texture and flavor, thanks to creamy cheese, briny olives and crisp fresh cucumber. The radicchio adds the classic red color as well as a slight bitterness that's balanced by the sweet sun-dried tomatoes.

Italian Chopped Salad

tomatoes

red-wine vinegar

lemon juice

oregano

basil

garlic

olive oil

(10-ounce) romaine hearts, coarsely chopped (about 6 cups)

head radicchio, coarsely chopped (about 4 cups)

(15 ounce) can no-salt-added chickpeas, rinsed

English cucumber

red peppers

mozzarella cheese pearls (about 3/4 cup)

Kalamata olives, coarsely chopped

½ cup drained sliced pepperoncini

red onion

To prepare dressing: Stir sun-dried tomatoes, vinegar, lemon juice, oregano, basil and garlic together in a small bowl. Slowly drizzle in oil, whisking constantly until combined. Set aside.


To prepare salad: Combine lettuce, radicchio, chickpeas, cucumber, roasted red peppers, mozzarella, olives, pepperoncini and onion in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately.


italian chopped salad

Author : Julia Levy

Ingredients

Instructions

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