By Bring Maggie’s 15-Minute Italian Chopped Salad to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Maggie’s 15-Minute Italian Chopped Salad captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Maggie’s 15-Minute Italian Chopped Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Salad:
4 cups romaine lettuce (roughly 3 stalks), chopped
1 cup radicchio, chopped
1 cup grape tomatoes, sliced in half
1/3 cup red onion, thinly sliced
1 cup chickpeas, rinsed and drained
1/2 cup kalamata olives, sliced in half
1/4 cup pepperoncini, sliced
4 oz. salami, sliced into strips
1/2 cup grated or shaved parmesan cheese + more for serving
For the Creamy Italian Dressing:
1/2 cup extra-virgin olive oil
3 tbsp. red wine vinegar
Juice of half a lemon
2-3 tsp. dried oregano
1 tsp. garlic powder
2 tsp. Dijon mustard
1/8 tsp. red pepper flakes
1/2 tsp. salt
1 tsp. freshly ground black pepper
PREPARATION STEPS
Prepare the Dressing:
In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, Dijon mustard, red pepper flakes, salt, and black pepper. Whisk or shake until well combined.
Assemble the Salad:
In a large bowl, combine the chopped romaine lettuce, radicchio, grape tomatoes, red onion, chickpeas, kalamata olives, pepperoncini, and salami.
Dress the Salad:
Drizzle the creamy Italian dressing over the salad and toss gently to combine. Add the grated or shaved parmesan cheese and toss again.
Serve:
Serve immediately, garnished with additional parmesan cheese if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
