Go Back

Italian Chopped Salad

Natasha Pehrson Print Recipe
italian chopped salad
Prep Time 15 minutes

Ingredients

  • 6 oz Salami
  • 6 oz Pepperoni
  • 3/4 cup Artichokes
  • 1/4 cup Fresh Basil
  • 1 can Chickpeas
  • 1 head Iceberg Lettuce
  • 1 head Romaine Lettuce
  • 1/3 cup Sun-dried Tomatoes
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Salt
  • 1/4 cup Extra-virgin Olive Oil
  • 2 tbsp White Wine Vinegar
  • 6 oz Mozzarella Cheese
  • 1/4 cup Parmesan Cheese

Instructions

  • 1. Wash and dry the lettuces carefully. Chop the iceberg and romaine lettuce into small, even pieces to keep the salad balanced and delicious.
  • 2. Drain the artichokes and chickpeas, then quarter the artichokes and add them to the salad bowl. Mix in the chickpeas for their creamy texture and nutty taste.
  • 3. Slice the sun-dried tomatoes into strips to spread their sweet flavor throughout the salad, adding depth to every bite.
  • 4. Tear the basil leaves into small pieces and scatter them over the salad. The basil's fresh, slightly peppery taste enhances the overall flavor.
  • 5. Cut the mozzarella into small cubes and grate the Parmesan cheese. Sprinkle them generously over the salad for a savory, cheesy kick in every bite.
  • 6. Slice the salami & pepperoni thinly and add it to the salad for a savory, meaty touch. Arrange it on top to blend its flavor with the other ingredients.
  • 7. Whisk together olive oil, white wine vinegar, dry mustard powder, salt, and black pepper. Drizzle this tangy dressing over the salad, ensuring every part is coated evenly for a delicious finish.