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–+ servings
Italian chopped salad in a bowl with romaine lettuce, radicchio, provolone cheese, soppressata, cannellini beans, cherry tomatoes, olives, and fresh parsley before adding dressing.

Italian Chopped Salad

This Italian Chopped Salad is a tasty spin on the classic sandwich, full of flavor, and comes together in just 20 minutes for a bold, vibrant dish perfect for lunch or entertaining.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4 people
Calories 577 kcal

Ingredients
  

For the Salad

  • 1 large head romaine lettuce chopped
  • small head radicchio chopped
  • 4 ounces soppressata cut into strips
  • 6 ounces provolone cheese cut into small chunks
  • 1 cup cherry tomatoes halved
  • 3/4 cup cannellini beans drained and rinsed
  • 1/2 cup Castelvetrano olives pitted and cut in half
  • 1/4 cup fresh parsley finely chopped

For the Dressing

  • 6 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove finely grated
  • 1 1/2 teaspoon dried oregano
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Instructions
 

  • In a small jar, combine the red wine vinegar, olive oil, Dijon mustard, sugar, oregano, garlic, salt, and black pepper. Shake well until fully emulsified. Set aside.
  • In a large bowl, combine the chopped romaine and sliced radicchio.
  • Add the soppressata, provolone, cherry tomatoes, cannellini beans, olives, and parsley to the bowl.
  • Drizzle with about half of the dressing and toss gently to combine. Add more dressing as needed, tossing until lightly coated.
  • Taste and adjust with additional salt or freshly ground black pepper if needed. Serve immediately.

Notes

  • This salad is best eaten fresh for the best flavor and texture. We don’t recommend storing dressed salad leftovers, as the greens will wilt and become soggy.
  • If you have leftover dressing or salad ingredients, store the components separately in an airtight container in the fridge for up to 3 days. Assemble and dress just before serving.
  • Prep the salad ingredients ahead of time, as well as the dressing, and store separately in airtight containers or in a serving bowl covered tightly, until ready to serve. 

Nutrition

Calories: 577kcalCarbohydrates: 12gProtein: 20gFat: 51gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 52mgSodium: 1599mgPotassium: 316mgFiber: 3gSugar: 3gVitamin A: 1562IUVitamin C: 14mgCalcium: 382mgIron: 3mg
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