Vegetarian Italian Chopped Salad Recipe
A vibrant and flavorful Vegetarian Italian Chopped Salad that combines crisp romaine, bitter radicchio, and a medley of fresh vegetables with tangy pepperoncini, sun-dried tomatoes, and protein-packed chickpeas. Tossed in a zesty Italian dressing made with extra-virgin olive oil, red wine vinegar, Dijon mustard, and herbs, this salad is perfect for a quick, healthy lunch or a colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad
- 10 ounces chopped romaine lettuce (about 2 medium or 3 small heads, chopped)
- ½ medium head of radicchio, finely chopped (about 2 cups)
- ½ medium red onion, chopped (about 1 cup)
- 2 ribs celery, chopped
- 1 pint cherry tomatoes, thinly sliced
- ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
- 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)
Dressing
- ⅓ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon honey
- 2 cloves garlic, pressed or minced
- 10 twists freshly ground black pepper
- ¼ teaspoon salt, more to taste
- Pinch of red pepper flakes (optional)
Instructions
- Combine Salad Ingredients: In a large serving bowl, mix together the chopped romaine lettuce, radicchio, red onion, celery, cherry tomatoes, pepperoncini peppers, sun-dried tomatoes, chickpeas, and provolone cheese if using. Toss thoroughly to distribute all ingredients evenly and set aside.
- Prepare the Dressing: In a liquid measuring cup, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, minced garlic, freshly ground black pepper, salt, and red pepper flakes if using. Whisk until fully combined and smooth. Taste, and adjust the salt as needed to suit your preference.
- Toss or Store: If serving immediately, drizzle enough dressing over the salad to coat it lightly and toss to combine well. Alternatively, store the salad and dressing separately in the refrigerator to maintain freshness. Before serving stored salad, whisk the dressing again as olive oil may solidify in the fridge—allow it to warm at room temperature for about 5 minutes or microwave for 10-20 seconds for best texture.
Notes
- This salad can be made ahead and stored separately from the dressing for up to 3 days in the refrigerator.
- Provolone cheese is optional; omit for a vegan version or substitute with plant-based cheese.
- Adjust red pepper flakes to your preferred heat level or omit if you want a milder salad.
- Allow the dressing to come to room temperature before serving if refrigerated, as olive oil can solidify.
- Use fresh garlic for the best flavor in the dressing, but garlic powder can be a substitute.
