Italian Chopped Salad Recipe

Prepare lettuces

Wash and thoroughly dry the romaine, radicchio, and iceberg. Core and chop or finely chop the lettuces into roughly 1/2-inch pieces so the salad is 'chopped' and bite-sized. Place in a large mixing bowl.

Add halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, halved olives, and sliced pepperoncini to the bowl with the lettuces.

Cut salami into 1/2-inch ribbons and then into small bite-sized pieces. Tear prosciutto into pieces if using. Add salami and prosciutto to the salad bowl.

Dice or tear fresh mozzarella into small pieces and add to the bowl. Sprinkle 2 tablespoons of shaved or grated Parmesan over the salad (reserve a little extra for garnish).

Rinse and drain the canned beans well. Add the beans, drained roasted red peppers, pepitas or toasted pine nuts, and crushed croutons to the bowl. Toss gently to combine the solids so everything is evenly distributed.

Make the dressing

In a medium bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, honey (if using), dried oregano, red pepper flakes, salt, and pepper. Whisk or shake to combine. Slowly whisk in the olive oil (or pour in and shake if using a jar) until the dressing emulsifies and is slightly thickened.

Taste and adjust seasoning: add more salt, pepper, or a touch more honey if too acidic. If the dressing is too sharp, add an extra teaspoon of olive oil.

Reserve about 1 tablespoon of dressing if you want to lightly dress right away and allow guests to add more, otherwise drizzle about 3–4 tablespoons over the salad and toss to coat evenly. Add more dressing as needed — the salad should be coated but not swimming.

After tossing, transfer the salad to a serving platter or bowl. Sprinkle the torn basil, extra grated Parmesan, and an additional pinch of cracked black pepper over the top. Serve immediately for maximum crunch from the croutons and greens.