Italian Chopped Salad with Red Wine Vinaigrette

Name: Italian Chopped Salad with Red Wine Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 3 tbsp lemon juice; 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 tsp dried oregano; 3/4 tsp kosher salt; 2 tsp sugar; 1 clove garlic, finely minced; 1 cup extra virgin olive oil; 1 head romaine lettuce, shredded; 1/2 head radicchio, shredded; 1 pint cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 cucumber, diced; 1 red bell pepper, diced; 1/2 cup pepperoncini, thinly sliced; 1 can (15 oz) chickpeas, rinsed and drained; 4 oz provolone cheese, thinly sliced; 4 oz salami, thinly sliced; salt, to taste; freshly ground black pepper, to taste

This Italian chopped salad combines crisp romaine and radicchio with salami, provolone, and chickpeas, bound together by a zesty homemade red wine vinaigrette made with Dijon mustard and fresh garlic.

🌍Italian-American 🏷️Chopped salad 🏷️Italian salad 🏷️Salad 🏷️Salami Provolone

🏷️

🏷️Chickpeas

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TikTok

Total

20 min

Servings

6

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 tbsp lemon juice
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp dried oregano
3/4 tsp kosher salt
2 tsp sugar
1 clove garlic, finely minced
1 cup extra virgin olive oil
1 head romaine lettuce, shredded
1/2 head radicchio, shredded
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cucumber, diced
1 red bell pepper, diced
1/2 cup pepperoncini, thinly sliced
1 can (15 oz) chickpeas, rinsed and drained
4 oz provolone cheese, thinly sliced
4 oz salami, thinly sliced
salt, to taste
freshly ground black pepper, to taste

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Instructions

1
First, make the vinaigrette. In a measuring cup or bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, dried oregano, kosher salt, sugar, and finely minced garlic.
2
While whisking continuously, slowly stream in the extra virgin olive oil until the dressing is emulsified.
3
In a very large mixing bowl, combine the shredded romaine, shredded radicchio, halved cherry tomatoes, thinly sliced red onion, diced cucumber, diced red bell pepper, sliced pepperoncini, chickpeas, sliced provolone, and sliced salami.
4
Toss all the salad ingredients together to combine.
5
Pour about 1/2 cup of the prepared vinaigrette over the salad, or add to your taste.
6
Toss the salad again to coat everything evenly in the dressing. Taste and season with additional salt and freshly ground black pepper as needed.
7
Transfer the salad to a large serving bowl. Garnish with more freshly ground black pepper if you wish.

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Tips & Notes

Pro tips

Finely mince the garlic clove and whisk it into the vinegar and lemon juice first; this helps emulsify the dressing and prevents harsh garlic chunks.
Shred lettuce and radicchio by hand or with a sharp knife just before serving to minimize bruising and preserve crispness.
Add the vinaigrette to the salad 5–10 minutes before serving, not hours ahead, to prevent the lettuce from becoming soggy.
Use freshly squeezed lemon juice for bright flavor; bottled lemon juice can taste flat in raw dressings.

Substitutions

Red wine vinegar → Balsamic vinegar (use 1.5 tbsp; balsamic is sweeter, so reduce sugar to 1 tsp)
Dijon mustard → Whole-grain mustard (adds texture; use same amount)
Dried oregano → Fresh basil or fresh oregano (use 1 tbsp fresh; add just before serving to preserve flavor)
Extra virgin olive oil → Light olive oil (milder taste but same emulsifying effect)

Storage & make-ahead

Store lettuce and radicchio separately in airtight containers for up to 3 days. Keep vinaigrette in a jar for up to 1 week. Dress the salad just before serving.