Olive Magazine
A white plate topped with shredded lettuce, radicchio and cheese

Chopped salad

Published: January 13, 2022 at 3:14 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8-10 as a side

This zingy chopped salad is bursting with crunchy lettuce, red onion, radicchio and a tangy vinegar dressing – serve it alongside pizza for a sharing-style feast


This chopped salad recipe is adapted from The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria by Nancy Silverton with Matt Molina and Carolynn Carreño. Pizzeria Mozza can be found at the Treehouse Hotel in Marylebone in London’s West End.

The salad makes for a delicious accompaniment to Nancy Silverton's goat's cheese pizza with leeks and pancetta. Follow it with her luxurious butterscotch budino for dessert.



  • 2½ tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1⁄2 lemon, juiced
  • 2 cloves garlic, 1 smashed flat, 1 crushed
  • ground to make 1⁄4 tsp whole black peppercorns
  • 100ml extra-virgin olive oil


  • 1⁄2 small red onion, halved and thinly sliced
  • 1 iceberg lettuce, cut into ½cm strips
  • 1 radicchio, cut into ½cm strips
  • 340g cherry tomatoes, cut into quarters
  • 320g tin chickpeas, drained
  • 100g provolone, thinly sliced
  • 100g salami, thinly sliced
  • 5 peperoncini, cut into thin slices, or pickled jalapeños chopped to make 1 tbsp
  • 1⁄2 lemon, juiced
  • dried oregano, to serve


  • STEP 1

    Put the onion in a small bowl of ice-cold water while you prepare the remaining ingredients.

  • STEP 2

    For the vinaigrette, whisk together all of the ingredients, plus ½ tsp of fine sea salt, in a small bowl, seasoning to taste. Drain the onion and pat dry with kitchen paper. Combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. Season with salt to taste, and toss thoroughly to combine.

  • STEP 3

    Drizzle 6 tbsp of the vinaigrette over the salad, then sprinkle with the lemon juice, tossing gently to coat the salad evenly. Taste and add the remaining 2 tbsp of vinaigrette, plus any salt or lemon juice to taste. Transfer the salad to a large platter or pile up on individual plates. Sprinkle some oregano on top to serve.

Check out our healthy salad recipes for more inspiration

A large serving bowl of green beans and red pomegranate seeds with wooden serving spoons, sat on a wooden table with white linen

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