Italian Chopped Salad with Homemade Dressing (Printer-friendly)

Vibrant mix of crisp vegetables, cured meats, and cheese in zesty homemade dressing. Ready in 20 minutes.

# What You’ll Need:

→ Salad Components

01 - 4 cups chopped Romaine lettuce
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red onion, thinly sliced
05 - 1/2 cup roasted red peppers, sliced
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/2 cup pepperoncini, sliced
08 - 1/2 cup mozzarella cheese, cubed or fresh bocconcini
09 - 1/4 cup Parmesan cheese, shaved
10 - 3.5 oz Genoa salami, cut into thin strips

→ Homemade Italian Dressing

11 - 1/4 cup extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp Dijon mustard
14 - 1 clove garlic, minced
15 - 1 tsp dried oregano
16 - 1/2 tsp dried basil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
19 - 1/2 tsp honey, optional for slight sweetness

# How-To Guide:

01 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, pepper, and honey until emulsified and well combined. Set aside to allow flavors to meld.
02 - Place chopped Romaine lettuce in a large salad bowl. Add halved cherry tomatoes, diced cucumber, thinly sliced red onion, roasted red peppers, olives, and pepperoncini.
03 - Scatter cubed mozzarella, shaved Parmesan, and salami strips over the vegetable mixture.
04 - Drizzle the prepared dressing over the salad just before serving. Toss gently with tongs to coat all ingredients evenly without tearing delicate components. Serve immediately, garnished with additional Parmesan if desired.

# Expert Advice:

01 -
  • The homemade dressing comes together in seconds but tastes like you simmered it all day
  • Every forkful is a perfect bite of something crunchy, tangy, and savory
  • It actually gets better as it sits, making it perfect for meal prep or parties
02 -
  • The dressing can be made up to a week ahead and stored in the fridge
  • Wait to dress the salad until the last possible moment for maximum crunch
  • Room temperature ingredients taste better than cold-from-the-fridge ones
03 -
  • Let the dressed salad sit for 5 minutes before serving to let flavors meld
  • Use a vegetable peeler to create beautiful Parmesan curls instead of grating

Return