Italian Chopped Salad

Italian Chopped Salad
PHOTO BY JULIA GARTLAND

Juicy, crunchy chopped salads are a summertime (or anytime) favorite. You may recognize this one from your favorite red-sauce joint, but it also makes a great picnic-ready accompaniment to fish kabobs, grilled fish fillets, and salmon burgers.

Italian Chopped Salad | Sitka Salmon Shares

Active time: 20 min
Total time: 20 min
Serves: 6 to 8


Ingredients

  • 2 romaine hearts, coarsely chopped
  • 1 pint grape or cherry tomatoes, halved
  • 2 cups chopped English cucumbers
  • 1 cup pitted green castelvetrano olives
  • ½ cup whole peperoncini or sweet pickled cherry peppers
  • ½ cup chopped red onion
  • 8 ounces mini bocconcini (small mozzarella balls) or diced mozzarella
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 small garlic clove, grated
  • Salt and freshly ground black pepper

Directions

ASSEMBLE SALAD

In a large bowl, combine the romaine, tomatoes, cucumbers, olives, peperoncini, onion, and mozzarella.

MAKE THE DRESSING

In a jar, combine the olive oil, vinegar, garlic, and a generous pinch each of salt and pepper. Shake to combine.

SEASON AND SERVE

Just before serving, toss the salad with the vinaigrette. Season with salt and pepper and serve.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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