Italian Chopped Salad
This Italian salad is a fresh, flavorful mix of crisp veggies, savory salami, and a zesty homemade dressing that’s perfect for any meal.
Servings: 4 small servings
Calories: 386
Equipment
Ingredients
For the Salad:
- 4 cups Romaine lettuce chopped
- 1 cup cherry tomatoes halved
- ½ cup green bell peppers diced
- 1 cup cucumber diced
- ½ cup fresh mozzarella cheese cubed
- ¼ cup salami sausage sliced
- ½ cup red onion thinly sliced
- ½ cup black olives pitted and sliced
- ¼ cup banana peppers sliced
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons chopped fresh parsley
Zesty Dressing:
- ½ cup extra-virgin olive oil “extra-light tasting” preferred
- ¼ cup red wine vinegar
- 2 Tablespoons fresh lemon juice from 1 or 2 lemons
- 1 Tablespoon sugar
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt or sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- To a measuring cup or medium bowl, add olive oil, red wine vinegar, lemon juice, sugar, garlic, Dijon mustard, oregano, kosher salt, and pepper. Use an immersion blender and mix thoroughly.
- To a large salad bowl, layer the ingredients in the order listed: chopped lettuce, halved cherry tomatoes, diced green bell peppers, diced cucumbers, cubed mozzarella, sliced salami, sliced onions, sliced olives, sliced banana peppers, chopped basil, and chopped parsley.
- Topping the salad with the zesty dressing and serve.
Notes
- Keep leftover salad in an airtight container in the refrigerator for 4 days.
Nutrition
Calories: 386 | Carbohydrates: 12g | Protein: 7g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 17mg | Sodium: 829mg | Potassium: 405mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4732IU | Vitamin C: 40mg | Calcium: 124mg | Iron: 2mg