Italian Chopped Salad Recipe
Our Italian Chopped Salad Recipe is a delicious savory salami and cheese salad that is loaded with delicious veggies and homemade dressing.
Serving4 Servings
Ingredients
For the dressing:
- ⅓ cup extra-virgin olive oil
- 3 Tablespoon lemon juice
- 1 Tablespoon dried Italian herbs
- Salt and pepper, to taste
For the chickpeas: (optional if you want to include in the salad)
- ½ Tablespoon olive oil
- 1 ½ cups canned chickpeas, rinsed, drained, optional
- 1 teaspoon dried Italian herbs
- ¼ teaspoon garlic powder
For the salad:
- 4 cups Italian lettuce blend
- 2 cups Romaine lettuce, finely chopped
- 2 cups cucumbers, sliced
- 1 cup canned artichoke hearts, drained
- ½ cup Italian salami, I used salami Milano
- ½ cup chopped tomatoes
- ½ cup olives, I used olives stuffed with almonds or kalamata olives, halved
- 3 Tablespoon Parmesan cheese
Instructions
Make the dressing:
- Make the dressing. Whisk the dressing ingredients in a small bowl until fully combined. Season to taste with salt and pepper and set aside.
Prepare the chickpeas:
- Prepare the chickpeas: Heat olive oil in a skillet over medium-high heat. Add chickpeas, Italian herbs, and garlic powder. Cook, stirring for 5 minutes. Set aside.
Assemble the salad:
- Start to assemble: chop your veggies as described. Add all of the veggies to a large bowl. Add olives, artichoke hearts, and salami. Add the chickpeas if you are using them. Pour the dressing over the salad and add parmesan cheese. Toss to combine well.
Serve:
- Serve salad immediately or chill for 20 minutes before serving.
Notes
Make sure your chickpeas are completely cold before you add them to the salad. If they are hot, the salad may wilt.
Nutrition
Calories: 391 kcal · Carbohydrates: 22 g · Protein: 11 g · Fat: 30 g · Saturated Fat: 6 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 19 g · Cholesterol: 14 mg · Sodium: 1356 mg · Potassium: 495 mg · Fiber: 8 g · Sugar: 5 g · Vitamin A: 2627 IU · Vitamin C: 12 mg · Calcium: 145 mg · Iron: 3 mg