Italian Chopped Salad
Italian Chopped Salad is a crisp, salty and cheesy salad with crunch in every bite. Tossed in a homemade red wine vinaigrette, make it to enjoy as a light lunch or side dish any night of the week or bring it to parties with friends.
Servings 4 servings
Ingredients
For Italian Dressing:
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- 3 tbsp finely grated parmesan cheese
- 2 tsp dried oregano or Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- Cracked black pepper to taste
For Salad:
- 8 cups romaine lettuce finely chopped
- 1 cucumber finely diced
- 1 cup cherry tomatoes halved
- 1 cup garbanzo beans drained and rinsed
- ½ cup thinly sliced or diced red onion
- ⅓ cup grated parmesan cheese
- 10 basil leaves thinly sliced + more for garnish, if desired
- ½ cup thinly sliced salami
- ¾ cup croutons chopped
Cracked black pepper
Kosher salt
Instructions
- Prepare dressing: In a mason jar or small bowl, add olive oil, red wine vinegar, lemon juice, honey, grated parm, dried oregano, garlic powder, onion powder, kosher salt, and cracked black pepper to taste. Put the lid on the mason jar and shake for 30-40 seconds or whisk together with a fork until dressing is emulsified. Place the mason jar into the refrigerator (or transfer to an an airtight container) and chill until ready to serve.
- Prepare salad: In a large bowl, mix together romaine lettuce, cucumber, cherry tomatoes, garbanzo beans, diced red onion, parmesan cheese, basil leaves, salami, and croutons. Season to taste with cracked black pepper and kosher salt. Add in ⅓ cup of dressing and toss salad together. Serve remaining dressing for drizzling on the side.
Notes
Storage: Dressed salad will keep for up to 1 day, covered, in the fridge.