Chopped Italian Salad Recipe
A vibrant and satisfying salad bursting with fresh, bold flavors, perfect for a light lunch or dinner.
Ingredients
- 0.25 cup Extra Virgin Olive Oil
- 3 tablespoon Red Wine Vinegar
- 0.25 teaspoon Garlic Powder
- 0.5 teaspoon Dried Italian Herbs
- 0.25 teaspoon Salt
- 0.25 teaspoon Sugar
- 1 small head Radicchio, diced
- 0.5 cup Red Pepper, diced
- 0.5 cup Yellow Pepper, diced
- 0.5 cup Orange Pepper, diced
- 0.5 cup Chickpeas, drained and rinsed
- 0.25 cup Peperoncini, chopped
- 0.5 cup Beef Salami, sliced or chopped
- 0.25 cup Black Olives, sliced
- 0.25 cup Green Olives, sliced
- 0.5 cup Cauliflower Florets
- 0.5 cup Cherry Tomatoes, halved
- 0.25 cup Parsley, minced
- 0.25 cup Red Onion, minced
- 0.5 cup Cucumber, diced
- 0.5 cup Mozzarella Pearls
Instructions
- Whisk together olive oil, red wine vinegar, garlic powder, dried Italian herbs, salt, and sugar in a bowl. Set this aside as it intensifies in flavor while you assemble the rest of the salad.
- In a large, shallow salad bowl, add the radicchio, red, yellow, and orange peppers, chickpeas, peperoncini, salami, black and green olives, cauliflower, cherry tomatoes, parsley, red onion, cucumber, and mozzarella.
- Drizzle the prepared dressing over the salad. Toss gently yet thoroughly, ensuring that every piece is coated with the dressing for full flavor integration.
- Serve immediately for the freshest flavor, or cover and refrigerate if you're serving later. Reserve some dressing to add just before serving if the salad sits for a while.
Notes
- Taste and adjust seasoning after tossing.
- Keep veggies fresh for best taste.
- Chill before serving to meld flavors.
- Use enough dressing to lightly coat ingredients.
Nutrition
Calories: 350kcalCarbohydrates: 13gProtein: 12gFat: 25gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 3g
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