Chopped Italian Salad Recipe
This Chopped Italian Salad is full of fresh vegetables, cheese, and crispy prosciutto chips all tossed in a simple vinaigrette.
Servings: 6
Calories: 332kcal
Ingredients
- 5 cups chopped romaine lettuce
- 1 small head of radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 4 pepperoncini, diced
- 1 small English cucumber, diced
- 1 cup grated mozzarella
- ¾ cup freshly shaved Parmesan cheese
- ½ cup pitted Kalamata olives, sliced
- 4 Prosciutto chips (recipe in instructions)
- ¼ cup fresh basil leaves, sliced into ribbons
Dressing
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Old Style Dijon mustard
- 1 teaspoon Italian Seasoning
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Instructions
Make the Prosciutto Chips:
- Preheat your oven to 375°F.
- Line a baking sheet with parchment paper.
- Lay the prosciutto slices in a single layer on the sheet.
- Bake for 8–10 minutes, or until the slices are crispy. Keep an eye on them to prevent burning.
- Remove from the oven and allow to cool. Once cooled, crumble into bite-sized pieces.
Prepare the Dressing:
- In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and spices. Adjust seasoning to taste if needed. Set aside.
Assemble the Salad:
- In a large salad bowl, combine the chopped romaine lettuce, radicchio, cherry tomatoes, yellow bell pepper, pepperoncini, cucumber, mozzarella, Parmesan cheese, Kalamata olives, and fresh basil.
- Sprinkle the crumbled prosciutto chips over the salad for a savory, crispy topping.
- Drizzle the prepared vinaigrette over the salad and gently toss to combine, ensuring every ingredient is lightly coated.
- Serve immediately as a side dish or a light meal. If making ahead, store the dressing separately and add just before serving to keep the salad crisp.
Notes
For the most flavorful dressing, let it sit for 15-20 minutes before adding to the salad.
Store the vinaigrette in an airtight container in the refrigerator for up to 4 days. Shake well before using.
To make the salad ahead of time, keep the chopped ingredients in separate containers and assemble just before serving to maintain freshness.
Store the Prosciutto Chips in an airtight container at room temperature for up to two days. Re-crisp in the oven if needed.
Nutrition
Calories: 332kcal | Carbohydrates: 7g | Protein: 11g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 934mg | Potassium: 340mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3978IU | Vitamin C: 51mg | Calcium: 285mg | Iron: 1mg