Tuscan Chop Chop Salad Recipe

Preheat oven to 400°F (200°C). Toss bread cubes with 2 Tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Spread the bread cubes in a single layer on a baking sheet and bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool.

In a small bowl or jar combine 1/2 cup extra-virgin olive oil, 3 Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 Tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper.

Whisk or shake vigorously until the dressing emulsifies. Taste and adjust seasoning (more vinegar for tang, more honey for sweetness). Set aside at room temperature.

Prepare vegetables

Wash and dry the romaine, radicchio and arugula. Chop the romaine into bite-sized pieces, thinly slice the radicchio, halve the cherry tomatoes, seed and dice the cucumber, and very thinly slice the red onion.

Assemble base

In a large mixing bowl combine 6 cups chopped romaine, 1 cup radicchio, and 1 cup arugula. Add 1.5 cups halved cherry tomatoes, 1 cup diced cucumber and 1/4 cup thinly sliced red onion.

Add proteins and pickled/roasted elements

Add 1 cup rinsed and drained cannellini beans, 1/2 cup drained roasted red peppers (sliced), 3/4 cup quartered artichoke hearts, 1/2 cup halved Kalamata olives and 1/4 cup sliced pepperoncini to the bowl. Tear 4 oz prosciutto into bite-sized pieces and add them as well.

Add cheese and nuts

Add 3/4 cup freshly grated or shaved Parmesan and 3 Tbsp toasted pine nuts to the salad, reserving a small sprinkle of each for garnish if desired.

Add the cooled croutons to the salad bowl. Pour about 3/4 of the dressing over the salad (reserve the rest for people to add more). Using two large spoons or salad tongs, toss gently but thoroughly so the dressing coats ingredients evenly. Taste and add more dressing or salt/pepper if needed.

Transfer to a serving platter or individual plates. Sprinkle the reserved Parmesan and pine nuts, then scatter 1/4 cup fresh basil over the top and drizzle 1 tsp extra-virgin olive oil if using. Serve immediately so croutons stay crisp.