Chopped Italian Salad
You guys. I could eat this Chopped Italian Salad several days a week.
And nights too!
The other night we had an outdoor pizza oven night, because we’ve finally dropped down in the 70’s and 80’s and it’s not miserable standing near a 700º oven!
The pizzas were perfect, spread with garden fresh pesto, topped with grilled chicken, feta and sliced fresh tomatoes with a drizzle of hot honey over top!
Lately I have loved having a bright, vinegar-dressed salad with pizza. It just freshens things up and makes it fun to go back and forth between the rich warm pizza and the tang of the salad.
I decided to make this Chopped Italian Salad modeled with all the yummy ingredients of an Italian antipasti plate and man did it work!
It could easily be served with soup or a crusty piece of toasted bread for a main dish as well! And because I used romaine, it kept for a couple of days in the refrigerator so….leftovers (lunch for the next couple of days)!
I think I’ve found my new favorite salad!
- FOR THE SALAD:
- 2 heads of romaine, chopped finely
- 1 c. chopped cherry tomatoes (in 4ths)
- 1 c. or 8 oz finely cubed mozzarella cheese
- 1 can (2.25 oz) sliced black olives
- ½ medium red onion, finely chopped
- ½ c. pepperoncini pepper rings (or banana pepper) roughly chopped
- 4 oz. Italian dry hard salami, chopped finely
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 7.5 oz jar marinated artichoke hearts, chopped
- FOR THE SALAD DRESSING:
- ½ c. grated parmesan cheese
- ¼ c apple cider vinegar
- 2 t honey
- 1½ t dried Italian seasoning
- ½ t garlic powder
- ½ t celery salt
- ½ t black pepper
- 1 tablespoon Dijon mustard
- ½ c olive oil
- ½ c buttermilk, (or sub mayo or plain, Greek yogurt)
- FOR THE SALAD
- The secret to this salad is trying to chop everything small and roughly the same size.
- Place all ingredients in large bowl and toss to combine. Dress with dressing (below)
- FOR THE DRESSING
- Mix all in blender on high speed, about 1 minute or alternately you can shake in a covered mason jar to blend. Keeps in refrigerator about 1 week.