Name: Classic Italian-American Chopped Salad
Yield: 6 Generous Servings
Ingredients: Vinaigrette; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon dried oregano; 1 teaspoon dried basil; 2 garlic cloves, minced; A pinch of red pepper flakes, optional; 2 tablespoons grated Parmesan cheese; 1/8 teaspoon ground black pepper; 1/8 teaspoon salt; 1 ¼ cups extra-virgin olive oil; 1 small red onion, peeled and sliced into ⅛-inch rounds; 1 can (14 ounces) garbanzo beans; drained, rinsed, and patted dry; 5 cups Romaine lettuce (about 2 medium heads) coarsely chopped into 1-inch pieces; 2 cups radicchio (about 1 medium head), sliced into ¼-inch strips; 2 cups cherry or teardrop tomatoes, halved; 1 medium cucumber, cut into ¼-inch dice; 4 ounces provolone cheese, cut into ¼-inch strips; 5 pepperoncini, stems removed, thinly sliced; ½ cup pitted Kalamata olives; 2 ounces grated Parmesan cheese

Mains

Classic Italian-American Chopped Salad

Author: Mary DiSomma

Something I don't think about very much during the holidays? Salad. But by the time January rolls around, I start getting hungry for nutritious leafy greens again. So refreshing after all those holiday meals! Today I'm gonna share a recipe for my favorite chopped Italian salad with you. My whole family loves this one. What I love about this salad is that it’s great on its own or paired with pasta, chicken, fish, or steak. So versatile—but in my opinion, it’s best with an Italian menu.

Tips

If you loWith an incredible combination of flavorful ingredients tossed in a bright vinaigrette, this Italian salad is perfect for serving at home and bringing along to dinner parties. By the way, the secret ingredient is the vinaigrette. Not only is it delicious, but it’s also a snap to make. Just put all the ingredients into a glass jar, pop the lid on, and shake. I like to make a double batch and keep it in the fridge all week. Yum!

I serve this salad all year round, but I especially enjoy it in the Spring and Summer, so keep this recipe in your back pocket for those warmer months. It’s crunchy and tangy, and the pepperoncini adds a little kick. It’s healthy, packed with flavor, and super colorful. Looks beautiful on any table.

And it doesn’t have to be light, either—you can make it a hearty meal if you like. Sometimes I make it the main dish and toss two cups of cooked (and cooled, of course) ditalini pasta in the mix. I recommend serving this with a loaf of warm, crusty bread. Oh, my mouth is watering! Whether you need a simple, healthy dinner tonight or an impressive dish for your next potluck gathering, give this chopped Italian salad a try.

I like thinly sliced onions in a salad, but it’s really a challenge to do with a knife. Even with a good knife, you need to be careful when you’re dicing. So, to get those red onion rounds really, really thin, use a mandoline slicer. You will find this little tool is well worth the investment!