Italian Chopped Salad Pressure Cooker Style
A vibrant and fresh Italian chopped salad bursting with crisp romaine, radicchio, cherry tomatoes, and zesty dressing. Ready in just 15 minutes, it combines creamy mozzarella, sharp Parmesan, and a mild pepperoncini kick for a perfect balance of flavors. Ideal for quick meals with homemade taste.
Ingredients
Main ingredients
- ½ cup extra-virgin olive oil labeled extra-light tasting
- ¼ cup red wine vinegar for that tang
- 1 clove minced garlic fresh and punchy
- 1 teaspoon Dijon mustard for a little zip
- 2 tablespoons fresh lemon juice squeezed from 1 or 2 lemons
- ½ teaspoon dried oregano seasoning
- ¼ teaspoon sea salt to taste
- to taste freshly cracked black pepper
- 4 cups chopped romaine heart crisp and green
- 1 small head radicchio cored and chopped adds that bitter note
- 1 pint cherry tomatoes halved and fresh
- 1 large red or yellow bell pepper sliced thin
- 10 Pepperoncini thinly sliced for some heat
- 1 small cucumber diced cool and crisp
- 12 ounces mini mozzarella balls drained and halved
- ¾ cup freshly shaved Parmesan cheese for that cheesy bite
- 6 ounces pitted black olives halved and salty
- ½ cup salami cut into matchsticks for meaty goodness
- 1 ounce pickled red onions bring a little tang and color
- to taste Fresh basil leaves sliced into ribbons add herbal fresh vibes
Instructions
Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic clove, Dijon mustard, fresh lemon juice, dried oregano, sea salt, and freshly cracked black pepper until smooth and combined.
- In a large salad bowl, toss chopped romaine heart and radicchio pieces.
- Pour the dressing over the chopped greens and toss gently to coat all pieces evenly.
- Serve immediately or chill briefly to let flavors mingle. Optionally, use quick release steam on olives or salami separately if warmed ingredients desired, but salad is best served fresh and cool.
Notes
Serve fresh for best texture and flavor. Leftovers can be stored tightly wrapped or in an airtight container with a paper towel to keep crispness. Store cheese and olives separately if desired.