Italian Chopped Salad with Homemade Dressing (Print View)

Vibrant mix of crisp vegetables, savory meats, and cheese in zesty homemade dressing.

# Ingredient List:

→ Salad Components

01 - 4 cups chopped Romaine lettuce
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red onion, thinly sliced
05 - 1/2 cup roasted red peppers, sliced
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/2 cup pepperoncini, sliced
08 - 1/2 cup mozzarella cheese, cubed or fresh bocconcini
09 - 1/4 cup Parmesan cheese, shaved
10 - 3.5 oz Genoa salami, cut into thin strips

→ Homemade Italian Dressing

11 - 1/4 cup extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp Dijon mustard
14 - 1 clove garlic, minced
15 - 1 tsp dried oregano
16 - 1/2 tsp dried basil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
19 - 1/2 tsp honey (optional for slight sweetness)

# How to Make:

01 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, pepper, and honey until emulsified. Set aside to allow flavors to meld.
02 - In a large salad bowl, combine chopped Romaine lettuce, cherry tomatoes, cucumber, red onion, roasted red peppers, Kalamata olives, pepperoncini, cubed mozzarella, shaved Parmesan, and salami strips.
03 - Drizzle the homemade dressing over the salad just before serving. Using salad tongs, toss gently to ensure all ingredients are evenly coated without damaging delicate components.
04 - Serve immediately, garnished with additional shaved Parmesan if desired. For a complete meal, pair with crusty Italian bread and your choice of Pinot Grigio or sparkling water with lemon.

# Expert Advice:

01 -
  • The homemade dressing takes two minutes and makes you wonder why you ever bought the bottled stuff
  • Every bite delivers a different combination of salty, crunchy, and bright flavors that keep you going back for just one more forkful
02 -
  • This salad does not sit well dressed so wait until the last possible moment to add the dressing
  • The ingredients can be prepped hours ahead and kept separately in the refrigerator
03 -
  • Slice the salami paper thin so it bends around the other ingredients instead of feeling like chunks of meat
  • Let the dressing sit for at least 30 minutes so the dried herbs have time to rehydrate and bloom

Go Back