Vegetarian Italian Chopped Salad

Prep: 25 mins

Cook: 0 mins

Difficulty: Easy

Servings: 5 Servings

Say hello to my vegetarian chopped salad 2.0 — an epic sequel to this Mediterranean-style number. Chopped salads have been my lunch MO for well over a year now, seamlessly transitioning from packable office lunch to hearty work-from-home one. Their make-ahead quality means I’m not scrambling every day as soon as I get hangry, and they satisfy my desire for crunch and lots of veggies.

My idea to make an Italian-inspired version came after devouring one from Pizza Moto, my favorite Brooklyn pizza joint. Their Pizza Shop Chopped Salad is packed with crisp lettuce, bitter radicchio, pickled peppers, chickpeas, red onion, fontina, and mortadella (which I omitted), all tossed in a “zesty” Italian vinaigrette. It was so good and filling I almost didn’t have room for the pizza, which made me realize two things: Italian chopped salads are just as good without the meat, and they’re absolutely hearty enough to be eaten as a main.

Ingredients

1 large or 2 small cloves garlic
1/4 cup plus 1 tablespoon red wine vinegar
1 tablespoon dried oregano
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/4 cup extra-virgin olive oil
5 ounces cherry tomatoes
2 large or 4 small stalks celery
1/2 small red onion
6 small pickled pepperoncinis
4 ounces unsliced provolone cheese
1 (about 15-ounce) can chickpeas
1 medium romaine lettuce heart
1/2 medium head radicchio
Kosher salt
Freshly ground black pepper

Instructions

Mince 1 large or 2 small garlic cloves and place in a large bowl. Add 1/4 cup plus 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, and several grinds black pepper and whisk to combine. While whisking constantly, slowly drizzle in 1/4 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and refrigerate.
Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Halve 5 ounces cherry tomatoes (about 1 cup). Dice 2 large or 4 small celery stalks (about 1 cup). Thinly slice 1/2 small red onion into half-moons (about 3/4 cup). Slice 6 small pepperoncinis (about 1/4 cup). Cut 4 ounces provolone cheese into 1/4-inch cubes (about 1 cup). Drain and rinse 1 can chickpeas. Toss to coat everything in the vinaigrette. At this point, you can cover and refrigerate until you’re ready to eat.
When you’re ready to eat, core and chop 1 head romaine lettuce crosswise into thin strips (5 to 6 packed cups). Core and chop 1/2 head radicchio crosswise into thin strips (2 packed cups). Add to the bowl with the vegetables and vinaigrette and toss to coat. Drizzle with the desired amount of reserved vinaigrette. Taste and season with more salt as needed (likely about 1/4 teaspoon). Finish with several grinds black pepper.