Italian Chopped Salad
A vibrant, no-cook Mediterranean salad with crisp lettuces, tangy tomatoes, creamy cheese, and a zesty garlic-vinegar dressing. Full of texture and flavor, this salad is perfect for quick meals or impressing guests.
- Prep Time: 20
- Total Time: 20
- Yield: 8 servings
- Category: salads
- Method: No-Cook
- Cuisine: Italian
- Diet: Halal (with turkey) or Vegetarian (remove turkey/provolone)
Ingredients
1 head Iceberg Lettuce (about 3 cups)
1 head Romaine Lettuce (about 3 to 4 cups)
1 pint Cherry Tomatoes (or 1 cup diced)
1 cup Provolone Cheese, chopped
1 cup Mozzarella Cheese, cubed
1/2 cup Grilled Turkey Slices
1/2 can Chickpeas, drained and rinsed
1/2 cup Pepperoncini, drained
1/4 cup Olive Oil
1/4 cup Apple Cider Vinegar
2 cloves Garlic, minced
1 tsp Dried Oregano
1/4 tsp Salt
Instructions
Chop iceberg and romaine lettuces into small pieces.
Dice cherry tomatoes and add to salad base.
Crumble or cube provolone and mozzarella cheeses.
Reach turkey slices, chickpeas, and pepperoncini to the mixture.
In a small bowl, whisk olive oil, apple cider vinegar, garlic, oregano, and salt until emulsified.
Pour dressing over salad and toss to combine.
Chill for 10-15 minutes before serving.
Notes
Adjust dressing to taste—add more vinegar for extra tang.
For a vegan version, omit cheese and add extra chickpeas.
Store leftovers in an airtight container for up to 2 days.
Find it online: https://cookingwithramsay.com/italian-chopped-salad-recipe/