10-Minute Italian Chopped Salad
A quick and flavorful Italian salad that combines vibrant vegetables and a zesty dressing in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 bunch Romaine lettuce (about 4–6 cups) – Sliced into ribbons
- 1 cup cherry tomatoes – Quartered
- 1 cup chopped cucumber
- 1 cup chopped artichoke hearts
- 3/4 cup pitted Kalamata olives – Sliced
- 1/3 cup mild banana peppers – Chopped
- 1/3 cup roasted red peppers – Chopped
- 1/4 cup diced red onion
- 1 cup cubed mozzarella
- 1 (15 oz) can chickpeas – Drained and rinsed
- 1/4 cup fresh sliced basil leaves
- Robust Italian dressing – to taste
Instructions
- Prepare the Romaine: Start by rinsing the romaine lettuce thoroughly under cold water. Spin it dry using a salad spinner.
- Chop the Veggies: Quarter the cherry tomatoes, chop the cucumber, and slice the artichokes, olives, banana peppers, red onions, and roasted red peppers.
- Combine Them All: In a large mixing bowl, toss together the romaine, cherry tomatoes, cucumber, artichoke hearts, olives, banana peppers, roasted red peppers, and red onions.
- Add the Mozzarella & Chickpeas: Fold in the mozzarella cubes and drained chickpeas.
- Dress It Up: Drizzle the robust Italian dressing over the salad.
- Garnish & Serve: Finally, sprinkle fresh basil on top before serving.
Notes
This salad can be made ahead of time; keep dressing separate until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg
Keywords: salad, Italian, quick, fresh, healthy