Italian Chopped Salad: A Pressure Cooker Buddy That Surprises
This Italian Chopped Salad combines crisp iceberg lettuce, radicchio, and a flavorful homemade lemon vinaigrette for a fresh and exciting dish.
Equipment
- 1 Salad bowl Large
Ingredients
Main ingredients
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion thinly sliced
- 1 pint cherry tomatoes halved or quartered
- 1 can chickpeas rinsed and drained
- 4 ounces pearl mozzarella drained
- 4 ounces provolone cheese diced
- 5 pepperoncini stemmed and sliced
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
Instructions
Instructions
- Chop iceberg lettuce in half through the core, remove core, and slice into 1/4-inch strips. Repeat with radicchio.
- Thinly slice red onion and add to a large salad bowl with lettuce and radicchio.
- Halve cherry tomatoes and add them to the salad.
- Rinse and drain chickpeas well, add them to the salad.
- Add pearl mozzarella and diced provolone cheese to the salad mix.
- Slice pepperoncini and add to the salad for a spicy touch.
- In a small bowl, whisk olive oil, lemon juice, red wine vinegar, shallot, garlic, and dried oregano.
- Drizzle dressing over salad, toss gently, and season with salt and pepper.
- Chill for a bit before serving or serve immediately if preferred.
Notes
For optimal freshness, store dressing separately if saving some salad for later. Roasted chickpeas add extra crunch.