10 Minute Chopped Italian Salad
You’re going to love this 10 Minute Chopped Italian Salad! It is sooo easy and the perfect quick lunch or dinner – on busy days, you can have a healthy meal in no time. Trust me when I say homemade, fresh salad dressing is best. I use a veggie chopper to speed along the process of chopping but you can of course make this quickly still without one. A food processor on the “chop” setting also works great! I’m all about making things easier. This salad is filled with fresh flavors and ingredients. Let me know if you try it!
Chopped Italian Salad: What You Will Need
Romaine lettuce
Cherry tomatoes
Cucumber
Artichoke hearts
Peperoncini
Red onion
Mozzarella
Chickpeas
Salami
Garlic
Olive oil
Red wine vinegar
Lemon juice
Oregano
Dijon mustard
Kosher salt
Honey
Pepper
Other Healthy Recipes To Make
This spring roll salad is one of my top recipes for warmer weather! It has so many veggies which I love. The peanut dressing is delicious – I could use it on everything! It’s quick to put together, and chopping the ingredients in a food processor makes it even more efficient. It’s vegan for all the plant-based eaters, too. Enjoy!
I’m always looking for creative ways to use leftover chicken, and this Honey Mustard Chopped Chicken Salad is IT! It’s an easy & delicious salad to enjoy this summer; something about the hot weather just makes having a salad sound so good. The flavor combination with this one is perfect; it’s decadent yet filled with veggies.
Pasta salad does it again! This summer pasta salad will quickly become a go-to easy, healthy lunch for you. It’s perfect for meal prep, for an office lunch, or just a simple no-heat option on those hot days when you just want something you can grab out of the fridge. Pasta salads are one of my favorite recipes because you can customize them in so many different ways.
This 10 minute chopped Italian salad is going to be your new favorite!
10 Minute Chopped Italian Salad
Italian Chopped Salad! Sooo easy and the perfect quick lunch! I use a veggie chopper to speed along the process of chopping but you can of course make this quickly still without one. A food processor on the “chop” setting also works great!
Ingredients
2 large heads of romaine lettuce – About 4-6 cups sliced
1 cup cherry tomatoes – quartered
1 cup chopped cucumber
1 cup chopped artichoke hearts – I like the marinated ones
2 cup peperoncini – chopped
¼ cup diced red onion
1 cup cubed mozzarella
1 (15oz) can chickpeas – drained and rinsed
½ lb. salami sliced 1/8″ thick and then cut into 1/4″ ribbons
Italian Dressing:
2–3 medium cloves garlic minced
¼ c. extra-virgin olive oil
¼ c. red wine vinegar
2 T. freshly squeezed lemon juice
2 T. dried oregano
1 T. Dijon mustard
1–1/2 tsp. kosher salt
1 tsp. Honey
¼ tsp. freshly ground black pepper
Method
To assemble the salad, place romain in a large bowl; top with chopped mozzarella, chopped salami, chickpeas, artichokes, cucumber, pepperoncini, tomatoes and red onion.
Whisk the dressing together in a small bowl.
Pour the dressing on top of the salad and gently toss to combine.
Top with Parmesan if desired.
