Classic Italian Chopped Salad
Italian Chop Salad will quickly become a favorite go-to!
you're making mealtime meaningful.
We’re working on a winter weeknight dinner that puts comfort food on the table fast. Soup and salad are a natural combination and this particular pairing of White Bean and Sausage Soup with Chef Dom’s fresh and fun Classic Italian Chopped Salad is hearty and satisfying, perfect for a weeknight meal. Nothing complicated here, just a few ingredients chopped and tossed together in a beautiful combination of color, texture, and flavor.
There’s a simple art to making a delicious salad, and it starts with a good leafy green as a base. Crisp Romaine lettuce is the host of the party and a few friends are coming by to make it fun.
Also invited to the salad party are peppery red onion, sweet carrot shreds, diced celery, and English cucumber. Yes, we’re going to be specific here about the cucumber! An English cucumber is a bit smaller and has less water than your more conventional cucumber. The final guest is a simple vinaigrette made with garlic, red wine vinegar, and extra virgin olive oil. And if you’re not using salt and pepper in your salads, you’re truly missing out!
So much about what we eat is about how it looks. Our Italian Chopped Salad is a visual feast! On its own, this salad is delicious and it has a warm and hearty sidekick, White Bean and Sausage Stew. Chef Dom, with both of these dishes, shows us how easy it is to make a hearty, delicious, and quick (!) dinner on a busy weeknight.
This recipe is featured in our online cooking class, Comfort Winter Italian.
Click the link above to watch the step-by-step video of how to make this recipe!
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Classic Italian Chopped Salad
Yield(s): Serves 4
10m prep time
you're making mealtime meaningful.
Ingredients
- 1 romaine lettuce, leaves separated and washed
- 1 carrot, shaved with vegetable peeler
- 1 celery stalk, shaved with vegetable peeler
- 1/4 red onion, sliced thin
- 1 cup English cucumber, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/2 teaspoon dried Italian oregano
- 1/4 cup parmesan cheese, grated
- Kosher salt & freshly cracked black pepper, to taste
Preparation
- Roughly dice the Romaine lettuce leaves. Place the chopped lettuce into a bowl.
- Add the carrots, red onions, diced celery, and English cucumber.
- In a separate bowl, whisk the olive oil, red wine vinegar, garlic, and oregano together with a pinch of salt and pepper. Taste for seasoning.
- Drizzle the dressing over the salad and toss to combine. Garnish with freshly shaved parmesan cheese. Taste again for seasoning. Enjoy!
This recipe is from Table for 12 Online Cooking Classes