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Italian Chopped Salad With Homemade Vinaigrette taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Mary’s Italian Chopped Salad with Homemade Vinaigrette

A vibrant, fresh Italian chopped salad with a homemade tangy vinaigrette bursting with herbs, garlic, and Parmesan cheese. Perfectly balanced flavors and crunchy textures make this salad a delightful dish for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 350 kcal

Ingredients
  

Ingredients

  • 2 tablespoons red wine vinegar sharp and tangy for that perfect bite
  • 1 tablespoon fresh lemon juice adds bright, fresh zing
  • 1 tablespoon dried oregano classic herb that brings Italian vibe
  • 1 teaspoon dried basil classic herb that brings Italian vibe
  • 2 cloves garlic minced
  • pinch red pepper flakes optional, adds a little friendly heat
  • 2 tablespoons grated Parmesan cheese salty and nutty, the best kinda finish
  • 1 1/2 cups extra-virgin olive oil slow drizzle while whisking to get creamy blend
  • 1/2 cup small red onion slices
  • 1 cup garbanzo beans
  • 2 cups Romaine lettuce
  • 1/2 cup radicchio strips
  • 1 cup cherry tomatoes halved or diced
  • 1/2 cup diced cucumber
  • 1/2 cup provolone strips
  • 1/4 cup pepperoncini slices
  • 1/4 cup Kalamata olives
  • 2 tablespoons Parmesan cheese for topping

Instructions
 

Instructions

  • Whisk together red wine vinegar, fresh lemon juice, oregano, basil, minced garlic, and red pepper flakes in a small bowl. Add Parmesan, black pepper, and salt, then slowly drizzle in olive oil while whisking until vinaigrette is smooth and creamy.
  • Chop all salad vegetables into bite-sized pieces, making sure cucumber and tomatoes hold up well once tossed. Place everything into a large salad bowl.
  • Pour the vinaigrette over the chopped salad and toss thoroughly until every piece is evenly coated with dressing.
  • Let the salad rest in the fridge for about 30 minutes to allow flavors to meld and deepen. If short on time, serve immediately.
  • Enjoy the salad fresh, crunchy, and flavorful with creamy cheese and olives enhancing the taste.

Notes

Serve fresh for best texture; leftovers keep well in the fridge for 2-3 days, especially if vinaigrette is stored separately. This salad also pairs excellently with stews and meat dishes.