Italian Chopped Salad Recipe
Fresh mixed greens with tender grilled chicken, salami, kalamata olives, pepperoncini, garbanzo beans, fresh mozzarella, baby heirloom tomatoes, crisp cucumber, sweet red pepper, artichoke hearts, sliced red onions, and topped with parmigiano-reggiano with house-made herb vinaigrette
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Frequently paired with
The best thing to pair and share with ITALIAN CHOPPED SALAD
Ingredients
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Salad
House Herb Vinaigrette
Method
Salad
Prepare vegetables and cheese
Wash and thoroughly dry mixed salad greens. Chop larger leaves into bite-size pieces and place in a large mixing bowl. Halve baby heirloom tomatoes, seed (if desired) and halve or dice cucumber. Dice red bell pepper, thinly slice red onion, halve kalamata olives if whole, quarter artichoke hearts if large, and cut mozzarella into bite-size pieces.
Prepare proteins and other mix-ins
If your chicken isn't cooked: season two small boneless breasts (about 12 oz total) with salt and pepper and grill or sear in a skillet over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes then slice or chop. Slice salami into bite-size pieces. Drain and rinse garbanzo beans and let drain in a colander for a few minutes. Halve pepperoncini lengthwise.
Combine salad components
To the bowl with the chopped greens, add grilled chicken, salami pieces, kalamata olives, pepperoncini, garbanzo beans, fresh mozzarella, halved tomatoes, diced cucumber, diced red pepper, artichoke hearts and thinly sliced red onion. Gently toss all ingredients to distribute evenly.
Finish and plate
Sprinkle freshly grated parmigiano-reggiano over the tossed salad and add torn or chiffonaded basil leaves if using. Hold off on dressing until ready to serve to keep ingredients crisp.
House Herb Vinaigrette
In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Whisk or shake until smooth.
Stir in chopped parsley, oregano, thyme, red pepper flakes, salt, and black pepper. Taste and adjust seasoning — add more salt, pepper, or a touch more honey if you want it sweeter. If dressing is too sharp, add another teaspoon of oil or a pinch more honey.
Let the vinaigrette sit 5–10 minutes at room temperature to allow the herbs and garlic to meld before dressing the salad.
When ready to serve, drizzle vinaigrette over salad (start with about 3–4 tablespoons, toss gently, and add more to taste). Serve immediately so greens remain crisp.
