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how to make the best salad for pizza: chopped Italian salad

Elevate pizza night with this easy Chopped Italian Salad, made with fresh veggies and a homemade vinaigrette. The perfect side to any slice!
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Course: Salad, Side Dish
Cuisine: American, Italian
Prep Time: 15 minutes
Servings: 4
Calories: 313kcal
Author: Nichole Crews

Ingredients

red wine vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey - optional
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

chopped salad

  • 4 cups Dandy® Romaine - chopped
  • 1 cup radicchio - chopped
  • 1/2 medium red onion - thinly sliced
  • 1 cup seedless cucumber - chopped (Persian, hothouse, etc)
  • 1 cup cherry or grape tomatoes - halved
  • 1/2 cup pitted olives, chopped - I used Castelvetrano. You could also use Kalamata or Spanish olives as well
  • 1/2 cup parmesan cheese, grated - plus more to garnish
  • pepperoncini peppers - for garnish (optional)

Instructions

red wine viniagrette

  • To a small bowl or glass jar, whisk to combine all ingredients until they're fully combined. Can be made in advance and stored in the refrigerator. If making ahead of time: remove from fridge 30 minutes before serving and shake vigorously.

salad

  • To a large serving or mixing bowl, add Dandy® Romaine, chopped radicchio, sliced red onion, chopped cucumber, tomatoes, olives and Parmesan cheese. Toss everything to combine and mix well.
  • Toss with 1/2 serving of red wine vinaigrette. Mix well and add additional dressing, if desired. Plate and add pepperoncini peppers if desired and enjoy.
  • Salad can be prepped ahead of time: just wait to add dressing until ready to serve.

Notes

To make ahead: 
It’s easy to assemble this salad in advance. You can wash and prep all your veggies and assemble in a large bowl and store in the fridge until you’re ready to serve. Just make sure to wait to toss in dressing until it’s time to eat to avoid soggy veggies.
You can also make the red wine vinaigrette in advance and store in the fridge. Make sure to let come to room temperature 30 minutes before serving and give it a good shake before pouring over salad.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 13g | Protein: 6g | Fat: 28g | Fiber: 3g
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