Italian Chopped Salad
A flavorful, refreshing salad loaded with crisp greens, tomatoes, garbanzo beans, salami, and mozzarella, tossed in a tangy Italian vinaigrette.
Servings: 4
Equipment
- Salad Bowl
- Sharp Knife
- Small Jar with Lid (or a bowl & whisk)
Ingredients
For the Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 Tablespoons Red wine vinegar
- 1 ½ teaspoons Dijon mustard
- 1-2 cloves Garlic, pressed
- ½ teaspoon Kosher Salt (or to taste)
- ¼ teaspoon Black Pepper
- ½ teaspoon Italian Seasoning (optional)
For the Salad
- 1 head Iceberg Lettuce, chopped
- 1 cup Cherry Tomatoes, halved
- ½ Red Bell Pepper, chopped
- 1 cup Garbanzo Beans, drained and rinsed
- ½ cup Genoa Salami, diced
- ½ cup Mozzarella Cheese, shredded or diced
- ¼ cup Fresh Basil Leaves, chopped
Instructions
Make the Dressing
- In a small jar with a lid (or use a bowl and a whisk), add the olive oil, red wine vinegar, Dijon mustard, garlic, salt, black pepper, and Italian seasoning, if using.
- With the lid on the jar, shake vigorously (or whisk in a bowl) until well emulsified. Taste and adjust seasoning as desired.
Assemble the Salad
- To a large bowl, add the iceberg lettuce, cherry tomatoes, red bell pepper, garbanzo beans, salami, mozzarella cheese, and basil leaves.
Toss and Serve
- Pour the dressing over the salad and toss to coat everything evenly. Serve immediately for the freshest flavor.
Notes
Optional Add-Ins
Some tasty additions to this salad are sliced pepperoncini, olives, avocado chunks, other meats like leftover rotisserie chicken, ham, other types of cheeses.Nutrition
Calories: 375kcal
