A flavorful chopped salad with salami, mozzarella, artichoke hearts, chickpeas, cucumber, plum tomatoes, red onion, little pasta rings and romaine lettuce tossed in a tangy Parmesan vinaigrette.
For this salad everything is chopped small so you get a lot of different flavors in every bite. Cool and crunchy, this is a salad you can enjoy any time of the year.
While I was making the chopped salad I decided right then and there to also make a pasta salad using all the same ingredients except the romaine. Honestly, I can’t decide which I like better. They’re both absolutely delicious.
I guess it depends on your mood and what you’re craving at the moment. Maybe, like me, you’re indecisive and will make both. Win-win.
The thing I love most about throwing together a salad is their extreme versatility. You can use this recipe as a guide and omit anything you don’t like or have on hand while adding in more of what you do like.
Welcome additions like capers, roasted red peppers, green olives, a different type of meat like pepperoni, bacon or ham, a different type of cheese like feta, goat or fontina and/or a different bean like white or black beans. This is one of the most forgiving recipes ever.
For a vegetarian version omit the meat and double up on the chickpeas and/or cheese.
So packed with veggies and protein you can serve it as a side dish or a main. Or you can simply eat it at all hours of the day and night until you find yourself scraping the bowl clean and plotting to make it again because it’s that kind of salad. The unforgettable kind.
Ingredients
Instructions
- Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
- In a large mixing bowl toss everything together except the romaine salt, pepper and red pepper.
- When ready to serve toss with the romaine then mix in dressing a little at a time until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.
Notes
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.
Ingredients
Instructions
- Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
- In a large mixing bowl toss everything together except the salt, pepper and red pepper.
- Mix in the dressing a little at a time and toss until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.
Notes
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.
I’m totally going to make this! Just a random question that I’ve always had, why do you remove the seeds from tomatoes and cucumbers? Most all recipes call to do that, and I’ve just always wondered why. Can’t wait for dinner tonight!
Hi Val! It’s preference! I don’t like tomato seeds and all that gooey stuff in the center. All that liquid can muck up the salad. If you like them then you can leave them in. Cucumber seeds I don’t mind so much! Same goes for them. Enjoy the salad and thank-you! Happy Wednesday!
I love me a chopped salad with lots of “stuff” in it! Yum!
Kari@Loaves n Dishes recently posted..ROASTED STRAWBERRY SCONES
Thanks Kari! Me too!
Reenie, these salads are both gorgeous! I guess I would pair the pasta salad with chopped salad and enjoy them together:)
zerrin recently posted..6 Different Spices from Turkey
Oh my goodness…this Italian chopped salad looks absolutely fantastic! It would have to be dinner time – because now I can’t think of anything else! Thanks for sharing, Reeni!
Carol | a cup of mascarpone recently posted..caramel chocolate chip cake
Thanks for stopping by Carol! And for pinning my posts!