Italian Chopped Salad Recipe
This chopped salad recipe with all the italian salad toppings is perfect for a crowd.
Servings: 0
Ingredients
Salad
- Shaved Parmigiano Reggiano
- Chickpeas (drained and rinsed) marinated in vinaigrette for at least 30 minutes
- Cherry tomatoes halved
- Sliced salami
- Pepperoncini chopped
- Cucumber peeled and chopped
- Kalamata or Italian marinated olives pitted and chopped
- Fresh basil sliced and chopped
- Romaine lettuce chopped
- Iceberg lettuce chopped
Dressing
- 1 cup Extra-virgin olive oil
- 3 tbsp Balsamic, red wine, or white wine vinegar
- 3/4 tsp Kosher salt
- 1/2 tsp Freshly cracker black pepper
- 1 tsp Dried oregano
- 1/2 tsp Dried basil (optional)
Instructions
- For the Dressing: Add everything to a small bowl or jar. Whisk (or shake with a lid) until fully emulsified. Taste and adjust salt, pepper, or vinegar depending on how tangy you like it.
- On a large wooden board, start from a short side and add the pepperoncini, salami, parmesan, basil, marinated chickpeas, tomatoes, more parmesan, cucumbers, and olives in individual lines.
- Fill a large serving bowl with the romaine and iceberg and serve it alongside the board.
- Serve dressing on the side in a cruet so everyone can control their amount of dressing.