Chopped Italian Salad

v1.0

by Folsom Weeknight (AI-curated)

SaladItalianLunchAppetizerNo-cookItalian saladchopped saladchickpeaspepperoncinimake ahead saladVegetarianGluten-FreeNut-FreePeanut-FreeEgg-FreeSoy-Free
Chopped Italian Salad
Servings: 6Prep: 20 minTotal: 20 min

Crisp lettuce, chickpeas, vegetables, cheese, and pepperoncini are chopped small enough to share every forkful. A sturdy base and restrained dressing let it hold for about an hour without collapsing.

Ingredients

  • 3 tbsp Red wine vinegar
  • 1/3 cup Extra-virgin olive oil
  • 1 tsp Dried oregano
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 2 Romaine heartschopped into 1/2-inch pieces
  • 1 15 oz can Canned chickpeasdrained, rinsed, and dried
  • 1 pint Cherry tomatoesquartered
  • 1 Cucumberseeded and diced
  • 4 oz Provolone cheesediced
  • 1/2 cup Pepperoncinidrained and sliced
  • 1/4 Red onionfinely diced

Equipment

  • Large salad bowl
  • Small jar with lid
  • Chef's knife

Instructions

  1. 1

    Combine the vinegar, olive oil, oregano, salt, and pepper in a small jar. Seal and shake until blended.

    2 min

  2. 2

    Wash the romaine and dry it thoroughly. Moisture left on the leaves will dilute the dressing.

    4 min

  3. 3

    Cut the romaine, tomatoes, cucumber, provolone, pepperoncini, and onion into similarly small pieces.

    10 min

  4. 4

    Put the romaine, chickpeas, tomatoes, cucumber, provolone, pepperoncini, and onion in a large bowl.

    2 min

  5. 5

    Shake the dressing again. Add about two thirds of it to the salad and toss thoroughly, adding more only if needed.

    2 min

  6. 6

    Serve at once or refrigerate for up to 1 hour. Toss once more before serving.

    1 min

Chopped Italian Salad · Folsom Weeknight (AI-curated) · v1.0 · recipeversion.com/@folsom-weeknight-ai/chopped-italian-salad

Printed September 4, 2026