This Italian Chopped Salad is perfect for a light lunch, brunch or a side for dinner! Crunchy vegetables pair beautifully with creamy provolone cheese and a divine Oregano Vinaigrette which will have you going back for seconds.
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For the salad
1 cup halved baby tomatoes
1 cup chopped celery, ½ inch pieces
½ cup thinly sliced red onion
½ cup chopped roasted red peppers (or spicy pickled peppers if desired)
170g / 6oz provolone cheese, cut into ½ inch cubes (or substitute with gouda or monterey jack)
4 cups thinly sliced romaine lettuce
1 cup sliced radicchio
1 cup chopped dandelion greens
398ml can chickpeas, drained and rinsed
For the Oregano Vinagrette
3 tbsp red wine vinegar
2 large garlic cloves, pressed
1 tsp Dijon mustard
1 tsp honey
1 tbsp dried oregano
1 tsp salt
½ tsp pepper
¼ cup extra virgin olive oil
¼ tsp chili flakes
Servings4-6
Prep Time
20 Minutes
Total Time
40 Minutes
Make the dressing by whisking the ingredients together or shaking in a mason jar and set aside.
Make the salad by combining all of the ingredients in a large mixing bowl and drizzle the dressing over. Toss and serve!
Notes: Make this salad as the perfect side to any main protein OR serve this salad for two-three people and top with a protein for a main dish!
