Craft a Cheesy Chopped Salad - Easy Recipe

Hey there, salad lovers! Are you ready to dive into a bowl of pure deliciousness that’s quick to make, loaded with flavor, and guaranteed to become a staple in your kitchen? Look no further than our Ultimate Italian-Style Chopped Salad with Parmesan Olive Oil Dressing! This isn't just any salad recipe with cheese; it’s a vibrant symphony of crisp veggies, savory cheeses, and a homemade dressing that you'll want to drizzle on everything.
Fast & Fresh: Whip up this amazing salad in about 20 minutes, making it perfect for busy weeknights or quick lunches.
Double the Cheese, Double the Fun: We’re talking crisp veggies combined with not one, but two cheeses for that ultimate creamy, salty, and utterly satisfying experience.
Dress It Up: Our classic olive oil vinaigrette is so simple yet so versatile, you’ll be making it on repeat for all your salads.
Busy Home Cooks: If you’re searching for a basic, reliable salad that delivers big on taste without a lot of fuss, this is it!
Cheese Lovers Unite: Perfect for anyone craving salad recipes with cheese and a light, non-creamy dressing that lets the fresh ingredients shine.
The key ingredients that transform a good salad into a truly great one.
A foolproof formula for a simple yet incredibly flavorful parmesan olive oil dressing.
Easy ways to customize your salad with veggie swaps and still maintain perfect balance.
Get ready to chop, toss, and enjoy a salad that’s anything but boring!

Ingredients

• For the Salad:
• 1 head romaine lettuce, washed, dried, and finely chopped
• ½ head iceberg or green leaf lettuce, washed, dried, and finely chopped (optional, for extra crunch)
• 1 English cucumber, diced into ½-inch pieces
• 1 red bell pepper, cored, seeded, and diced into ½-inch pieces
• 1 cup cherry tomatoes, halved
• ¼ red onion or 1 shallot, very thinly sliced or finely minced
• 1 (15-ounce) can chickpeas, rinsed and drained well
• ½ cup shaved or finely grated Parmigiano-Reggiano (or good quality Parmesan)
• ½ cup small cubes fresh mozzarella or provolone
• ¼ cup pitted Kalamata olives, roughly chopped
• 2 tablespoons pepperoncini, roughly chopped (optional, for a briny kick)
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• 2 tablespoons toasted slivered almonds or sunflower seeds (optional, for extra crunch)
• For the Parmesan Olive Oil Dressing:
• ½ cup extra-virgin olive oil (good quality is key!)
• 2 tablespoons red wine vinegar (or white wine vinegar/fresh lemon juice)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced (or ½ teaspoon granulated garlic)
• ½ teaspoon dried oregano or Italian seasoning
• 2 tablespoons finely grated Parmigiano-Reggiano (or good quality Parmesan)
• ¼ teaspoon salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper, plus more to taste

Directions

1. Wash, Dry, and Chop the Greens Start by thoroughly washing your romaine and iceberg (if using) lettuce. The secret to a crisp, non-soggy salad is dry greens! Use a salad spinner to remove as much water as possible, then pat any remaining moisture with a clean kitchen towel. Finely chop the greens into bite-sized pieces that are easy to fork up – this is a "chopped salad," after all! Transfer them to a very large mixing bowl.
2. Prep the Veggies & Add-Ins Next, get your other veggies ready. Dice the cucumber, bell pepper, and red onion (or shallot) into uniform ½-inch pieces. Halve your cherry tomatoes. Rinse and drain the chickpeas thoroughly to remove any excess liquid. Chop your olives and pepperoncini (if using), and finely chop your fresh parsley and basil. Add all these prepped ingredients, along with the two cheeses and optional nuts/seeds, to the bowl with the greens.
3. Make the Parmesan Olive Oil Dressing In a small bowl or a jar with a tight-fitting lid, combine the red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk vigorously (or shake if using a jar) until everything is well combined. Slowly stream in the extra-virgin olive oil while continuously whisking (or shaking) until the dressing emulsifies and looks slightly thickened. Finally, stir in the finely grated Parmesan cheese. Taste the dressing and adjust the seasoning – you might want a pinch more salt, pepper, or a splash more vinegar for tang.
4. Toss & Taste Now for the fun part! Pour about two-thirds of the prepared dressing over the ingredients in your large mixing bowl. Using salad tongs or your clean hands, gently toss everything together until all the ingredients are lightly coated and glossy, but not dripping wet. Taste a spoonful of the salad. If it feels a little flat, add a pinch more salt, a squeeze of fresh lemon juice, or a bit more dressing until the flavors pop.
5. Finish & Serve Transfer your beautiful chopped salad to a serving bowl or platter. For an extra touch of elegance and flavor, sprinkle a little more shaved or grated Parmesan and fresh herbs on top. Serve immediately alongside crusty bread, grilled chicken, or as a vibrant side to your favorite pasta dish. Enjoy!