This Italian Chopped Salad equals any Italian café hacked serving of mixed greens there is. It's a bustling plate of mixed greens, stacked with an assortment of fixings to hold your consideration. The Italian vinaigrette makes this plate of mixed greens totally compelling!

This Italian Chopped Salad is a quintessential slashed serving of mixed greens that is stacked with flavor and a tasty combo of fixings.

It's extraordinary to present with any Italian dish, barbecued chicken or salmon, yet filling enough to be a dinner all alone. Ideal for warm summer evenings, terrace grills and potlucks.

I was telling a companion of mine that I was toying with the possibility of just composition a couple of words about this Italian Chopped Salad. Something that goes this way…


Also try our recipe : EASTER NO-BAKE MINI CHEESECAKES #mini #dessert


  • Half of a small red onion, halved through the core
  • 1 large head romaine lettuce
  • 1 medium head radicchio
  • 1 pint small sweet cherry tomatoes, halved through the stem ends
  • 1 large cucumber, peeled and seeded then cut in half and sliced
  • 1-1/2 cups canned garbanzo beans, drained and rinsed
  • 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
  • 5 peperoncini, stems cut off and discarded, thinly sliced
  • 1/2 cup kalamata olives
  • 1/2 cup Oregano Vinaigrette
  • Juice of 1/2 lemon
  • Dired oregano, for sprinkling


  1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
  2. Drain the onion and pat dry with paper towels before adding them to the salad.
  3. Thinly slice the lettuce and radicchio.
  4. In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber,  garbanzo beans, cheese, ,peperoncini, and onion slices.
  5. Toss to thoroughly combine the ingredients.
  6. Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
  7. Taste for seasoning and add more lemon juice, or vinaigrette if desired.
  8. Sprinkle with extra oregano and serve.

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