Italian Chopped Salad

Method

1. Make the red wine vinaigrette by whisking together red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a bowl. Slowly drizzle in the olive oil while whisking constantly to create an emulsion. The mustard acts as an emulsifier, keeping the oil and vinegar from separating. Taste and adjust the acid-to-oil ratio to your preference.

2. Prepare all the vegetables and proteins: chop the romaine and radicchio into uniform bite-sized pieces, dice the salami and mozzarella into similar-sized cubes, halve the cherry tomatoes, slice the pepperoncini, and finely dice the red onion. Uniform cuts are the hallmark of a proper chopped salad — every forkful should contain a bit of everything.

3. Combine the romaine and radicchio in a large, wide bowl. The radicchio adds a pleasant bitterness that balances the richness of the salami and cheese. Toss the greens with about half the vinaigrette to lightly coat the leaves.

4. Add the diced salami, mozzarella, pepperoncini, cherry tomatoes, chickpeas, and red onion to the dressed greens. The chickpeas add protein and a creamy texture that rounds out the salad. Toss everything together gently but thoroughly.

5. Drizzle the remaining vinaigrette over the top and toss again. The two-stage dressing ensures the greens are coated first (preventing them from being weighed down by heavy toppings) and then everything gets a final unified coating.

6. Taste and adjust seasoning — the pepperoncini and salami add salt, so you may need less than you think. A final crack of black pepper and a drizzle of good olive oil finishes the salad.

7. Transfer to a serving platter or individual bowls. Scatter torn fresh basil over the top — adding it last preserves its bright color and fresh aroma. Serve immediately with crusty bread.

Equipment

• Whisk Recommended: OXO Good Grips 11-Inch Balloon Whisk

Chef Notes

• The most important thing: Add oil or butter slowly — a thin stream, not a pour. Rushing the emulsion causes it to break. Patience is the technique.
• This comes together in 20 minutes — have everything prepped before you start cooking. Speed is the technique here.
• Taste as you go and adjust seasoning at the end. Salt levels change as liquids reduce and flavors concentrate.
• If you're unsure about doneness, use an instant-read thermometer. It removes all guesswork and costs less than one ruined dinner.

Common Substitutions

Ingredient	Substitution	Notes
Mozzarella	Provolone or vegan mozzarella	Provolone melts well with more flavor.
Bread	Gluten-free bread or lettuce wraps	GF bread varies by brand. Lettuce wraps for low-carb.
Red wine	Beef broth + 1 tsp red wine vinegar	Approximates the depth and acidity.
Olive oil	Avocado oil or grapeseed oil	Avocado oil has higher smoke point. Grapeseed is neutral.
Fresh garlic	Garlic powder (¼ tsp per clove)	Fresh is always better but powder works in a pinch.
Fresh basil	Thai basil or dried basil (1 tsp per tbsp fresh)	Thai basil is spicier. Dried works in cooked dishes only.

What You're Practicing

The Italian chopped salad is a masterclass in vinaigrette construction and the art of balancing a composed salad. Building a stable emulsion from oil and vinegar is one of the most fundamental skills in cooking — the same principle applies to Caesar dressing, beurre blanc, and hollandaise.

Knife skills are on full display here. Cutting every ingredient to a uniform size isn't just about aesthetics — it ensures even flavor distribution and a consistent eating experience.