Italian Chop Salad Recipe

Wash and dry

Thoroughly wash and spin dry the romaine, radicchio and iceberg lettuce. Pat any remaining moisture off with paper towels so the dressing clings well.

Chop lettuces

Stack and roughly chop the romaine, radicchio and iceberg into bite-sized pieces (about 1/2-inch). Aim for uniform pieces so every forkful balances.

Prepare vegetables

Dice the Roma tomatoes into small cubes (~1/2-inch). Peel (if desired) and dice the cucumber to match. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder onion flavor; drain well. Chop roasted red peppers into strips or small dice. Slice pepperoncini. Trim and thinly slice celery.

Prepare proteins & cheeses

Drain and rinse chickpeas. Finely chop salami (or soppressata) and pepperoni if using. Dice fresh mozzarella into bite-sized pieces and grate the Parmesan.

Herbs & nuts

Chiffonade the basil and chop the parsley. If using pine nuts or almonds, toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden; cool slightly.

In a medium bowl or jar add the red wine vinegar, lemon juice, minced garlic, Dijon mustard, honey, Italian seasoning, red pepper flakes, salt and black pepper. Whisk or shake until combined.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add a little more salt, honey, or vinegar as desired.

In a large bowl combine the chopped lettuces, tomatoes, cucumber, red onion, roasted red peppers, olives, pepperoncini and celery. Toss gently to distribute ingredients.

Add the chopped salami, chickpeas, pepperoni (if using), diced mozzarella and most of the grated Parmesan (reserve a tablespoon for garnish). Toss again to combine.

Pour about two-thirds of the dressing over the salad and toss thoroughly so everything is lightly coated. Taste and add more dressing if desired. Adjust salt and pepper to taste.

Fold in the basil and parsley gently so they remain bright. Scatter the toasted pine nuts or almonds on top and sprinkle the reserved Parmesan.

Serve immediately family-style or transfer to a platter. Offer extra dressing at the table.