A white plate topped with shredded lettuce, radicchio and cheese

Chopped salad

Name: Chopped salad
Total time: 25 min
Yield: Serves 8-10 as a side
Cuisine: American
Ingredients: 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

Nancy Silverton

Published: January 13, 2022 at 3:14 PM

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Serves 8-10 as a side

Easy

Total time: 25 mins

A star rating of 5 out of 5.2 ratingsRate

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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

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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.

We've got plenty more fresh salad ideas, including this classic Cobb salad and za’atar chopped salad.

Ingredients

Nutrition

VINAIGRETTE

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

SALAD

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

Nutrition: per serving

kcal188
fat13.7g
saturates4.2g
carbs7.1g
sugars3.1g
fibre3g
protein7.5g
salt0.8g

Method

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

Authors

Nancy Silverton

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