Pre-sliced pepperoncini and pearled mozzarella are great short cuts.This recipe yields roughly 20 cups of salad, which will serve 10 (2 cup) or 20 (1 cup) portions/servings. Or simply serve the salad with the dressing on the side. Tossing again until the dressing coats the salad evenly. Lastly, add 4 ounces each thinly sliced genoa salami and sandwich pepperoni with 8 ounces pearled mozzarella. Next add in 2 cups cherry tomato halves, 1 (15 ounce) can chickpeas -rinsed and drained, 1/2 a red onion – thinly sliced, 3/4 cup halved pitted italian olives and 1/2 cup (packed) sliced pepperoncini. I like to soak each lettuce in cold water, drain and spin dry using a salad spinner. In a large (and I mean LARGE) mixing bowl, add in 1 small head chopped iceberg, 1 to 2 heads (small-ish) romaine and the radicchio. Grilling or roasting will also work to remove the bitterness – maybe just not for this recipe. Soaking radicchio in ice water will remove some of the bitter flavor. Let this soak for 10 to 20 minutes, preferably while you prep the remaining ingredients of the salad. Thinly slice 1/2 a small head of radicchio and add to a bowl of ice water. Whisk well to incorporate and set off to the side. In a bowl, measure and add 2 tablespoons freshly grated parmesan cheese, 1 clove freshly grated garlic, 10 medium basil leaves – chopped, 1 tablespoon honey, 2 tablespoons freshly squeezed lemon juice, 2 tablespoon white balsamic vinegar, 1/2 tablespoon dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 6 tablespoons olive oil. sandwich pepperoni – Adds salty, spicy and somewhat tangy flavor.Genoa salami – Lends a bright, tangy and meaty flavor.fresh mozzarella pearls – You could also cut an 8 ounce ball into pieces.pepperoncini – Thinly sliced sweet, mild chili peppers add deliciously pickled flavor.You still get onion flavor but it mellows out considerably. red onion – Soaking onions in ice water will remove a lot of the bite.chickpeas (garbanzo beans) – Adds texture along with additional protein and fiber!.Olives add distinct buttery and briny flavor. tomatoes – I prefer to use halved cherry tomatoes, but any will do in this recipe.
romaine lettuce – Lends crisp, slightly bitter flavor and a pop of dark green to the salad.iceberg lettuce – Adds crisp fresh texture with a mild sweet flavor.radicchio (aka Italian chicory)- Is very bitter and you can tone down the bitterness by soaking the cut leaves in ice water.extra virgin olive oil – Lends richness and flavor.white balsamic vinegar – Lends a mild floral and fruity vinegar flavor.dijon mustard – Helps with emulsion and also gives the dressing a nice tanginess.freshly ground black pepper – Adds flavor with some subtle bite.kosher salt – Enhances the flavors of this dressing.basil – For distinct fresh herbaceous flavor.Lends a fruity, nutty and slightly salty flavor. garlic (fresh) – Adds delicious punchy flavor.To Make This Italian Chopped Salad You Will Need: To be honest, Italian chopped salad could be a meal all on its own, but I like to make it when we’re having pizza or a simple pasta dish like spaghetti. What I love most about this salad? Is that it makes a lot! Which is great if you’re bringing it to a get together or serving a small crowd. However, I promise you the results are restaurant quality. The recipe itself is pretty easy, although there is some chopping. It’s a finely chopped salad with a plethora of toppings all tossed together in an incredible sweet basil and parmesan vinaigrette. This chopped Italian salad is a favorite in our house. The salad is then tossed in a sweet basil and parmesan vinaigrette. In this incredible Italian Chopped Salad chopped iceberg, romaine and radicchio is tossed with tomatoes, an italian blend of olives, chickpeas, sliced pepperoncinis, Genoa salami, pepperoni and fresh mozzarella pearls.
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