Italian Chopped Salad with Homemade Vinaigrette
Try this easy Italian chopped salad recipe with homemade vinaigrette. This recipe calls for Kalamata olives, pepperoncini, Italian cheeses, and a simple vinaigrette recipe you can make in a mason jar.
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Cooking tools:
- Mandoline
- Mason jar
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 2 garlic cloves, minced
- A pinch of red pepper flakes, optional
- 2 tablespoons grated Parmesan cheese
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 ¼ cups extra-virgin olive oil
- 1 small red onion, peeled and sliced into ⅛-inch rounds
- 1 can (14 ounces) garbanzo beans; drained, rinsed, and patted dry
- 5 cups Romaine lettuce (about 2 medium heads) coarsely chopped into 1-inch pieces
- 2 cups radicchio (about 1 medium head), sliced into ¼-inch strips
- 2 cups cherry or teardrop tomatoes, halved
- 1 medium cucumber, cut into ¼-inch dice
- 4 ounces provolone cheese, cut into ¼-inch strips
- 5 pepperoncini, stems removed, thinly sliced
- ½ cup pitted Kalamata olives
- 2 ounces grated Parmesan cheese
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