Italian Chopped Salad is a copycat of the famous California Pizza Kitchen’s salad. This Italian Chopped Salad is loaded with ham, salami, chickpeas, tomatoes, mozzarella, fresh basil, and lettuce. It is tossed in an easy lemon, Dijon, and herb vinaigrette.
A while back I went to Vegas with some young lady companions. There is a California Pizza Kitchen in the inn we remained in and we ate there a couple of times. For one of the snacks, I got this serving of mixed greens and realized I needed to make a copycat formula. Furthermore, I’m quite amped up for this formula, since I like it stunningly better!
It’s stuffed with heavenly fixings and the best part about making a hacked salad is you can forget about or trade in a wide range of fixings. I’ve obviously recorded our inclinations, which are weighty on the chickpeas and tomatoes, however you can mess with the amounts you like best. This serving of mixed greens is extremely sympathetic as long as generally extents remain genuinely steady.
Italian Chopped Salad Tips
- Roll the romaine lettuce into thin cigars and thinly slice. Chop the thin slices to get thin and short ribbons of lettuce. This gives the lettuce more surface room for the dressing to coat and integrates better with all the other chopped ingredients
- Wash lettuce and make sure to dry thoroughly. There’s nothing that ruins a salad quicker than wet lettuce! Use a salad spinner if you have one or a few paper towels to ensure the lettuce is 100% dry before adding anything else.
- The best thing about a chopped salad is getting all the flavors of the salad in one bite. Also, the dressing integrates even better and more evenly. To get everything in one bite, the ingredients do need to be chopped fairly small and evenly. The more evenly everything is chopped the better this salad tastes.
- If you’re sensitive to the flavor of raw red onion, soak the thinly sliced onions in ice cold water (with a pinch of salt) for 10 minutes. Drain thoroughly before adding to this salad.
This Italian Chopped Salad is a copycat of the famous California Pizza Kitchen’s salad. It’s loaded with ham, salami, chickpeas, tomatoes, mozzarella, fresh basil, and lettuce. It is tossed in an easy lemon, Dijon, and herb vinaigrette.
- prep time 30 minutes
- total time 30 minutes
- servings 6 as a side
- calories 313kcal
- 1 large head (4 cups; 285g) romaine lettuce (See Note 1)
- 1 can (15 ounces; 439g) chickpeas (also called garbanzo beans), drained and rinsed
- 1 pint (2 cups; 300g) heirloom cherry tomatoes, cut into quarters
- 1/2 cup (48g) very thinly sliced red onion
- 1 cup (4 ounces; 120g) chopped salami
- 1/2 cup (80g) chopped ham
- 1 cup (5oz, 140g) fresh mozzarella pearls, halved
- 1/3 cup (40g) thinly sliced pepperoncini
- 10-12 large fresh basil leaves
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 3 teaspoons white sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 clove garlic (1/2 teaspoon minced)
- 1/3 cup olive oil
- salt and pepper
- DRESSING: Place all of the dressing ingredients in a wide-mouth jar. Season to taste with salt and pepper — I add about 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the lid on the jar and shake briskly to combine. Place jar in the fridge and store there until ready to dress the salad.
- LETTUCE: Wash and chop the lettuce. I like to cut the lettuce into ribbons (roll up the pieces into cigars and then thinly slice) and then halve the ribbons — thinner salad pieces allow for more surface area for the dressing to adhere to. Use a salad spinner to ensure the lettuce is 100% dry before adding any other ingredients.
- SALAD INGREDIENTS: Add in the drained and rinsed chickpeas, quartered cherry tomatoes, thinly sliced red onion, thinly sliced salami, chopped ham, halved mozzarella pearls, and thinly sliced pepperoncini. Chiffonade the basil pieces (see Note 2) and add those into the salad. Toss the salad and adjust add-ins to personal preference. (The amounts listed are general guidelines of how we like this chopped salad. But the best part of making this homemade is you can add additional toppings to personal preference!)
- ADD DRESSING: Remove the dressing from the fridge and shake again to recombine. Only add the dressing to the quantity of salad you will be enjoying immediately. Unfortunately the salad doesn’t sit well with dressing so keep it separate until right ready to eat!
- LEFTOVER DRESSING: You may not use all the dressing in this salad (dress to preference). Leftover dressing keeps up to a week in the fridge.
- Note 1: For crunch and variety, use two different types of lettuce — romaine and iceberg. If you do mix and match use 1/2 head of iceberg and 1/2 head of romaine. (I typically just use romaine though)
- Note 2: Chiffonade is the technique for cutting thin ribbons, usually from lettuces or herbs. To chiffonade basil, gather the leaves together into a stack, and roll up like a cigar. Make thin slices through the rolled bundle, and unroll to see the delicate ribbons. For shorter chiffonade, cut each slice in half before unrolling the leaves.
- Serving: 6 as a side
- Calories: 313 kcal
- Carbohydrates: 18.5g
- Protein: 21.2g
- Fat: 18.1g
- Cholesterol: 35.1mg
- Sodium: 376.5mg
- Fiber: 5.6g
- Sugar: 5g