Italian Chopped Salad
This easy Italian chopped salad is fresh, crunchy, and tossed with a simple homemade Italian dressing. Great for everyday meals or casual entertaining.
Servings: 4
Ingredients
For the Salad
- 2 romaine lettuce hearts chopped
- 1 English cucumber chopped
- 1 cup cherry tomatoes halved
- ½ red bell pepper chopped
- ½ cup Kalamata olives pitted and halved
- ¼ red onion thinly sliced
- ¼ cup sliced pepperoncini
- ½ cup crumbled feta cheese
For the Homemade Italian Dressing
- ⅓ cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove grated or minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prep the salad. Add the chopped romaine, red onion, cucumber, cherry tomatoes, bell pepper, olives, feta, and pepperoncini to a large mixing bowl. Toss gently to combine.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, garlic, dried oregano, thyme, basil, salt, and pepper until smooth.
- Dress the salad. Pour the dressing over the salad just before serving and toss until everything is evenly coated.
- Serve. Taste and adjust seasoning if needed. Serve immediately for the freshest crunch.
Notes
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- This dressing can be made up to 3 days ahead and stored in the fridge—just shake well before using.
- If you like a milder onion flavor, soak the sliced red onion in cold water for 5 minutes, then drain.
Nutrition
Calories: 273kcal | Carbohydrates: 10g | Protein: 4g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 660mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2130IU | Vitamin C: 37mg | Calcium: 139mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
