Italian Chopped Salad
20 min
20 min
6-8
Side
Italian
Juicy, crunchy chopped salads are a summertime (or anytime) favorite. You may recognize this one from your favorite red-sauce joint, but it also makes a great picnic-ready accompaniment to fish kabobs, grilled fish fillets, and salmon burgers.
Ingredients
- 2 romaine hearts, coarsely chopped
- 1 pint grape or cherry tomatoes, halved
- 2 cups chopped English cucumbers
- 1 cup pitted green castelvetrano olives
- ½ cup whole peperoncini or sweet pickled cherry peppers
- ½ cup chopped red onion
- 8 ounces mini bocconcini (small mozzarella balls) or diced mozzarella
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
-
1 small garlic clove, grated
Salt and freshly ground black pepper
Directions
Assemble the Salad
In a large bowl, combine the romaine, tomatoes, cucumbers, olives, peperoncini, onion, and mozzarella.
Make the Dressing
In a jar, combine the olive oil, vinegar, garlic, and a generous pinch each of salt and pepper. Shake to combine.
Finish and Serve
Just before serving, toss the salad with the vinaigrette. Season with salt and pepper and serve.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
