Chopped Italian Salad Recipe
A blend of red gem, romaine, and frisee, chopped, with pepperoncini, sopressatta, tomato, red onion, salami, ricotta salata, with a red wine vinaigrette.*contains dairy (can be made dairy-free)
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Ingredients
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Salad Base
Salad Add-ins
Dressing
Method
Preparing the Salad
- 1
Chop the Lettuce
Begin by washing the red gem, romaine, and frisée lettuces thoroughly under cold water. Shake off excess water, then chop them into bite-sized pieces and place them in a large salad bowl.
- 2
Add the Add-ins
Slice the sopressata and salami into thin strips. Dice the tomatoes and red onion. Add the chopped lettuces, pepperoncini, sopressata, salami, diced tomatoes, and red onion to the salad bowl with the lettuces.
- 3
Add Cheese
Crumble the ricotta salata over the top of the salad mixture. If making dairy-free, skip this step.
Making the Dressing
- 4
Combine Ingredients
In a small bowl or a jar, combine the red wine vinegar, olive oil, Dijon mustard, salt, and black pepper. Whisk or shake until well combined and emulsified.
Final Assembly
- 5
Dress the Salad
Pour the dressing over the salad mixture in the large bowl. Toss gently but thoroughly to ensure all ingredients are coated with the dressing.
- 6
Serve
Serve the chopped Italian salad immediately, or refrigerate for 10-15 minutes for the flavors to meld before serving.
