Italian Chopped Salad

By Barefeet In The Kitchen

Ingredients

1 head romaine lettuce (chopped into ½-¾ inch pieces, about 5 cups)
¼ head purple cabbage (very thinly shaved or sliced and roughly chopped, about 3 cups)
1 red bell pepper (chopped into ½ inch pieces, about 1 cup)
½ small red onion (sliced very thin and roughly chopped, about ½ cup)
½ English cucumber (chopped into ½ inch pieces, about 1 cup)
½ cup sliced black olives (about 2 ounces worth)
8 pepperoncini (thinly sliced, about cup)
1 cup grape or cherry tomatoes (halved)
6-8 ounces thinly sliced salami (cut into triangles or matchsticks)
8-12 ounces mozzarella cheese, diced into ½-inch cubes (OR pearl mozzarella balls, halved)
½ cup freshly shredded or shaved Parmesan
12 fresh basil leaves (sliced into thin ribbons)
cup extra virgin olive oil
2 tablespoons dijon mustard
½ cup freshly squeezed lemon juice
3 garlic cloves (minced)
2 teaspoons oregano
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt

Prep Time30mins
Servings8

Instructions

Salad Instructions

Combine the lettuce, cabbage, bell pepper, red onion, cucumber, olives, pepperoncini, tomatoes, salami, mozzarella, Parmesan, and basil in a large bowl. Toss to combine.

If serving immediately, drizzle with dressing and toss to coat. If making ahead of time, store the salad ingredients in an airtight container and toss with dressing when ready to serve.

Dressing Instructions

Combine all the dressing ingredients in a pint-size or larger glass jar or bottle. Seal with lid and shake to combine. This will keep well in the refrigerator for a week or two.