Italian Style Chopped Salad

Chopped salads are in the spotlight and as the name implies, the ingredients are chopped and sometimes so minutely that a forkful contains a bit of everything.


  • Dressing
  • 6 tbsp EVOO
  • 4 tbsp white balsamic vinegar
  • 1 shallot finely chopped
  • 2 tsp sugar
  • 2 tbsp fresh minced parsley
  • 1 tsp dried oregano
  • salt to taste
  • grinding black pepper to taste
  • Salad Ingredients
  • 1 small bunch asparagus, stalks cut crosswise into thirds
  • 1 small hearts of romaine, cut crosswise into thin strips
  • 2 cups chopped radicchio
  • 1 small red onion, peeled and diced
  • 1 cup quartered cherry tomatoes
  • 1 cup pearl mozzarella balls
  • 1/2 cup pitted whole or sliced brine or oil cured green olives


  1. In a small bowl, whisk the dressing ingredients together and set aside. Place the asparagus in a small pot of boiling water and blanche them for 2 minutes. Drain, dry and set aside.
  2. In a salad bowl, arrange the salad ingredients in separate piles next to each other. Drizzle the dressing evenly over the top. Toss at the table. Serve.
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