Ingredients
Here’s a breakdown of what goes into this crisp, loaded Italian salad and why each ingredient earns its place.
For the Salad
- 2 large hearts romaine lettuce, chopped — Forms the crisp, crunchy base of the salad.
- 1 cup (150 g) cherry tomatoes, halved — Adds juicy sweetness and vibrant color.
- 1 cup (150 g) cucumber, diced — Adds a cool, refreshing crunch.
- ½ small red onion, thinly sliced — Adds a sharp, slightly sweet bite.
- 1 cup (165 g) canned chickpeas, drained and rinsed — Adds heartiness, fiber, and protein to the salad.
- ½ cup (75 g) pepperoncini peppers, sliced — Adds classic tangy, mildly spicy flavor essential to an Italian chopped salad.
- ½ cup (75 g) black or Kalamata olives, sliced — Adds rich, briny flavor.
- ½ cup (75 g) mozzarella balls, halved — Adds creamy, mild cheese flavor throughout the salad.
- 4 oz (115 g) salami, thinly sliced and chopped — Adds savory, slightly spicy, classic Italian charcuterie flavor.
- ¼ cup (25 g) freshly grated Parmesan cheese — Adds a salty, nutty, umami-rich depth.
- ¼ cup (15 g) fresh parsley, chopped — Adds fresh, herbal brightness.
- 2 tbsp fresh basil, chopped — Adds a fragrant, slightly sweet herb note.
For the Italian Dressing
- ½ cup (120 ml) extra virgin olive oil — Forms the rich, flavorful base of the dressing.
- ¼ cup (60 ml) red wine vinegar — Adds the essential tangy backbone.
- 1 tbsp fresh lemon juice — Adds bright acidity.
- 1 tsp Dijon mustard — Helps emulsify the dressing while adding a subtle tang.
- 1 tsp honey or sugar — Balances the acidity with a touch of sweetness.
- 1 garlic clove, finely minced — Infuses the dressing with bold, aromatic flavor.
- 1 tsp dried Italian seasoning — A classic herb blend that ties the dressing together.
- ½ tsp dried oregano — Adds earthy, aromatic depth.
- ½ tsp salt — Enhances all the other flavors.
- ¼ tsp freshly cracked black pepper — Adds a subtle, warm bite.
- 2 tbsp finely grated Parmesan cheese — Adds a salty, cheesy richness to the dressing itself.
Instructions
This recipe comes together in a few straightforward steps. Here’s exactly how to make it.
Wash and thoroughly dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the pepperoncini and olives. Drain and rinse the chickpeas well.
Add the chopped tomatoes, cucumber, red onion, chickpeas, pepperoncini, olives, mozzarella, salami, Parmesan, parsley, and basil to the bowl with the romaine. Toss gently to distribute everything evenly.
In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, oregano, salt, black pepper, and Parmesan. Whisk vigorously until emulsified. Alternatively, place everything in a jar, seal tightly, and shake until well combined. Taste and adjust the vinegar, salt, or lemon juice as desired.
Pour approximately half of the dressing over the salad. Toss gently until the lettuce and vegetables are lightly coated. Add more dressing as needed. Avoid overdressing—the goal is to coat every ingredient while keeping the salad crisp and fresh.
Sprinkle with additional Parmesan, fresh parsley, and cracked black pepper. For the best texture, serve immediately after dressing. Add a few extra pepperoncini and mozzarella pieces on top for a colorful finishing touch.