Chopped Italian Salad

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PREP TIME
15 min
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YIELD
4 servings

What You Need

Red Wine Vinaigretter

•    1/3 cup extra-virgin olive oil
•    1/4 cup red wine vinegar
•    1 teaspoon Dijon mustard
•    1 tablespoon honey - optional
•    1 tablespoon dried oregano
•    1 teaspoon garlic powder
•    1 teaspoon sea salt
•    1 teaspoon black pepper

Chopped Salad

•    4 cups Dandy® Romaine - chopped
•    1 cup radicchio - chopped
•    1/2 medium red onion - thinly sliced
•    1 cup seedless cucumber - chopped (Persian, hothouse, etc.)
•    1 cup cherry or grape tomatoes - halved
•    1/2 cup pitted olives, chopped - I used Castelvetrano’s. You could also use Kalamata or Spanish olives as well
•    1/2 cup parmesan cheese, grated - plus more to garnish
•    pepperoncini peppers - for garnish (optional)

Make It

Red Wine Vinaigrette:
To a small bowl or glass jar, whisk to combine all ingredients until they're fully combined. Can be made in advance and stored in the refrigerator. If making ahead of time: remove from fridge 30 minutes before serving and shake vigorously.

Salad:
1. To a large serving or mixing bowl, add Dandy® Romaine, chopped radicchio, sliced red onion, chopped cucumber, tomatoes, olives and Parmesan cheese. Toss everything to combine and mix well.
2. Toss with 1/2 serving of red wine vinaigrette. Mix well and add additional dressing, if desired. Plate and add pepperoncini peppers if desired and enjoy.
3. Salad can be prepped ahead of time: just wait to add dressing until ready to serve.

 

Recipe by Casa de Crews 

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