Italian Chopped Bowl (Print Version)
A bold Italian bowl loaded with crunchy vegetables, tasty salami, mozzarella, and a punchy vinaigrette.
# Ingredients:
→ Salad
01 -
0.5 cup shaved Parmesan for the finish
02 -
0.33 cup red onion, chopped up
03 -
1 cup grape tomatoes, sliced in half
04 -
6 pepperoncini, cut into small pieces
05 -
0.5 English cucumber, chopped
06 -
1 yellow bell pepper, diced up
07 -
1 can (64 g) black olives, slices, rinsed and drained
08 -
1 can (425 g) chickpeas, rinsed and drained
09 -
4 ounces dry Italian salami, cut into skinny strips
10 -
8 ounces fresh mozzarella, diced into 0.5 cm pieces
11 -
1 cup radicchio, rough chopped
12 -
1 head romaine, chopped casually
→ Dressing
13 -
Black pepper, ground fresh, to your liking
14 -
Kosher salt, as much as you want
15 -
0.125 teaspoon crushed red pepper
16 -
0.75 teaspoon dried oregano
17 -
1 clove garlic, grated
18 -
2 teaspoons Dijon mustard
19 -
3 tablespoons red wine vinegar
20 -
0.5 cup extra virgin olive oil
# Steps:
01 -
Throw the shaved Parmesan over everything at the end and dig in right away.
02 -
Splash your vinaigrette over the whole salad. Use tongs to toss it nicely so everything gets covered and mixed up.
03 -
Now, drop on the cubes of mozzarella, strips of salami, chickpeas, black olives, diced bell peppers, cucumbers, pepperoncini pieces, tomato halves, and red onions. Go with whatever order you like.
04 -
Toss your chopped romaine and radicchio into the biggest bowl you have. Give it a good fluff to mix.
05 -
Grab a medium bowl, and whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, and pepper flakes. Taste, then sprinkle in salt and pepper until it feels right for you.
# Notes:
01 -
Freshly grated Parm and a nice extra virgin olive oil will really bring out the zing in your dressing.