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–+ servings
An overhead image of an Italian chopped salad in a serving plate.

Italian Chopped Salad

Course: Salad, salad dressing
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 332kcal
Author: Shruthi Baskaran-Makanju
My Italian chopped salad with champagne vinaigrette — pepperoncini, olives, Parmesan, and fresh herbs. Vegetarian, 10 minutes, no cooking.
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Ingredients

Chopped Salad:

  • 2 cups romaine lettuce roughly chopped
  • 1 pint cherry tomatoes halved (~1 cup)
  • 1 medium red onion finely chopped (~¼ cup)
  • ¼ cup Kalamata olives halved
  • ¼ cup pepperoncini chopped
  • 2 stalks celery diced small
  • 1 bunch fresh parsley roughly chopped (~½ cup)
  • 1 bunch fresh basil leaves torn (~¼ cup)
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground

Champagne Vinaigrette:

  • ¼ cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup substitute honey
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground

Instructions

  • Add the romaine, cherry tomatoes, red onion, olives, pepperoncini, celery, and parsley to a large bowl. Toss to combine.
    An image of Romaine lettuce, endive, red onion, cherry tomatoes, cucumber, pepperoncini, roasted red peppers, olives and parsley in a large mixing bowl. 
  • In a small bowl, whisk together the champagne vinegar, Dijon mustard, and maple syrup until combined. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified. Season with salt and pepper.
    An image of a mixture of champagne vinegar, Dijon mustard, and honey or maple syrup, topped with olive oil in a small bowl.
  • Drizzle the vinaigrette over the salad and toss well to coat. Top with torn basil and shredded Parmesan. Season with additional salt and pepper to taste. Serve immediately.
    An image of an Italian chopped salad with champagne vinaigrette dressing, in a serving plate.

Notes

  • Dress the salad just before serving — it wilts quickly once dressed.
  • The vinaigrette makes more than you need for one batch. Refrigerate the remainder in a sealed jar up to 1 week. Shake well before using.
  • For a vegan version, omit the Parmesan or substitute a vegan hard cheese.
  • Store undressed salad in the fridge for up to 2 days. Once dressed, serve immediately.

Nutrition

Calories: 332kcal | Carbohydrates: 12g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 4mg | Sodium: 748mg | Potassium: 484mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3539IU | Vitamin C: 46mg | Calcium: 134mg | Iron: 2mg
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