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Italian chopped salad with mozzarella balls, sliced tomatoes, radicchio, chickpeas and green lettuce on a round plate with a side of vinaigrette dressing in a small dish.

Italian Chopped Salad

mozzarella, soppressata, Italian greens

STARS

Toss radicchio and arugula with artichoke hearts, cherry tomatoes, chickpeas, mozzarella, pickled red onions, spicy pepperoncini, and soppressata. Simply top with red wine vinegar dressing.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  15 minutes
Active Time:  15 minutes
Ingredients

Pickled Red Onions

  • ½ cup water
  • ½ cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, sliced

Oregano Red Wine Vinaigrette

  • 1 shallot, minced
  • 3 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste

Dill Chickpeas

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

Salad

  • 2 romaine hearts, chopped
  • 1 head radicchio, chopped
  • 1 cup baby arugula
  • 1 pint cherry tomatoes, halved 
  • ½ cup pepperoncini, sliced
  • 1 bulb fennel, shaved on a mandolin or with a peeler
  • ½ pound soppressata, sliced
  • 8 ounces fresh mozzarella balls
  • 1 15-ounce can artichoke hearts, drained and chopped
Directions
1
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool at room temperature.
2
Combine all of the dressing ingredients except the oil in a blender or with a whisk. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
3
In a small bowl, toss together all of the dill chickpea ingredients. 
4
In a large bowl, toss together the lettuces, tomatoes, pepperoncini, fennel, sopressata, mozzarella, artichoke hearts, dill chickpeas, pickled red onions, and vinaigrette. Toss to combine thoroughly and serve. 

Italian Chopped Salad

mozzarella, soppressata, Italian greens

STARS

Toss radicchio and arugula with artichoke hearts, cherry tomatoes, chickpeas, mozzarella, pickled red onions, spicy pepperoncini, and soppressata. Simply top with red wine vinegar dressing.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  15 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Pickled Red Onions

  • ½ cup water
  • ½ cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, sliced

Oregano Red Wine Vinaigrette

  • 1 shallot, minced
  • 3 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste

Dill Chickpeas

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

Salad

  • 2 romaine hearts, chopped
  • 1 head radicchio, chopped
  • 1 cup baby arugula
  • 1 pint cherry tomatoes, halved 
  • ½ cup pepperoncini, sliced
  • 1 bulb fennel, shaved on a mandolin or with a peeler
  • ½ pound soppressata, sliced
  • 8 ounces fresh mozzarella balls
  • 1 15-ounce can artichoke hearts, drained and chopped

Directions

1
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool at room temperature.
2
Combine all of the dressing ingredients except the oil in a blender or with a whisk. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
3
In a small bowl, toss together all of the dill chickpea ingredients. 
4
In a large bowl, toss together the lettuces, tomatoes, pepperoncini, fennel, sopressata, mozzarella, artichoke hearts, dill chickpeas, pickled red onions, and vinaigrette. Toss to combine thoroughly and serve. 
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