Go Back
–+ servings
Chopped salad in a glass bowl surrounded by a pitcher of salad dressing, lemons, salad tongs, salt, and pepper.

Easy Chopped Salad

Samantha Erb
This chopped salad is loaded with savory and filling flavors like salami and mozzarella. It's made with an easy lemon vinaigrette to tie it all together.
No ratings yet
Print Recipe Pin Recipe Rate ★
Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dishes
Cuisine American, Italian
Servings 8
Calories 354 kcal

Equipment

Ingredients

Salad:

  • 1 small head iceberg lettuce 6 cups
  • 1 small head red cabbage 4 cups
  • 1/2 cup pickled red onion
  • 1 pint cherry tomatoes
  • 1 12 ounce can chickpeas
  • 4 ounces mozzarella pearls
  • 4 ounces shaved provolone
  • 6 ounces salami
  • 6 pepperoncini
  • oregano fresh
  • basil fresh

Lemon Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice fresh
  • 1/2 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon oregano dried
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • Pepper to taste

Instructions
 

  • Prep the salad ingredients: Chop the lettuce and cabbage. Slice the cherry tomatoes in half, and depending on the size of the salami cut it into halves or quarters. Drain and rinse the chickpeas.
  • Prepare the vinaigrette: Combine the olive oil, lemon juice, red wine vinegar, and seasonings. Whisk the ingredients together. Set it aside.
  • In a large bowl, add the salad ingredients and toss to combine.
  • Either drizzle the dressing over the salad or serve individual plates and drizzle over the portioned salad.
  • Serve immediately.

Notes

  • Keep the cabbage and lettuce nice and crisp by washing and drying them thoroughly before chopping them into smaller pieces.
  • Try to cut all of the salad ingredients into similar sizes using the mozzarella pearls as a reference.
  • If making the salad ahead of time, hold off on adding the dressing until ready to serve. Otherwise, the lettuce and cabbage will become soggy.
  • Store leftovers in a fridge for 1-2 days in an airtight container. It's better stored without the dressing on top to keep everything crisp, and can be stored up to 3 days like this.

Nutrition

Calories: 354kcalCarbohydrates: 24gProtein: 17gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 32mgSodium: 781mgPotassium: 637mgFiber: 7gSugar: 8gVitamin A: 1452IUVitamin C: 64mgCalcium: 238mgIron: 3mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!